3 pcs Small eggplants
1 bundle Green beans (batong)
4 cups Water
1 tbsp Salt (prefer Himalayan salt)
1 pc Small banana heart (puso nang saging)
1/4 cup coconut oil
8 cloves Garlic
0.5 cup Shrimp paste (bagoong)
1/4 c rice flour (glutinous)
2 Onions
1 tsp Whole black peppercorns
1 tsp Whole black peppercorns
1 cup Dry roasted peanuts
1 tsp Salt
Procedure :
1. Toast glutinous rice until golden brown and powdered it with coffee grinder. Set aside.
2. Toast the peanuts and add into the food processor. Grind until creamy in texture. Set aside.
3. Add eggplants, sting beans and spring onions.
4. Prepare the banana heart, soak after cutting to prevent discoloration.
5. Boil about 2 liters of water with two tablespoons salt. Once boiling, start cooking the green beans until cooked. Add the eggplants and banana heart and simmer until cooked.
6. In a large Pan, sauté the garlic and the bagoong. Add the toasted rice and the creamy peanut mixture.
7. Add 4 cups of beef broth and boil for 30 minutes. Seasoned with salt and pepper. Adjust the taste according to your preference.
8. Add cooked vegetables into the simmering kare-kare sauce and serve with shrimp paste.
Note: Aside from eggplant, beans and banana blossoms, you can add other veggies like okra and the like.
BE CREATIVE WHILE COOKING.... IT IS MORE SPECIAL TO HAVE A UNIQUE RECIPE.
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