How to cook Kare-Kareng Manok (Chicken Kare-Kare) - Trenddy

How to cook Kare-Kareng Manok (Chicken Kare-Kare)

How to cook Kare-Kareng Manok (Chicken Kare-Kare)


Kare-kareng manok is one of the kinds of the well-known kare-kare dish and often uses oxtail as the primary ingredient. Some kinds of kare-kare are u

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Kare-kareng manok is one of the kinds of the well-known kare-kare dish and often uses oxtail as the primary ingredient. Some kinds of kare-kare are using pork legs and ox tripe, however, the kare-kareng manok dish utilize chicken as the primary ingredient. It is better to use native chicken because the meat was much delicious compared to broiler chicken that often can see in the wet market or supermarket. There is a free-range that you can purchase in the supermarket in the poultry section which you can utilize in this dish.

Add 2 tablespoons of hot water in the annatto seed and took the seeds out after around 10 minutes. Heat the cooking oil. Saute ginger, garlic, chicken, and onions in the same oil. Cook for around 15 minutes. Pour in tomato sauce, 3 cups of water, eggplant, and peanut butter or Kare-Kare mix. Pour in pechay and evaporated milk or coconut milk. Simmer until the pechay is already cooked. Serve with bagoong alamang or shrimp paste.

Cooking Ingredients:

1 tablespoon of annatto seed

4 teaspoons of ginger, cut into strips

1 kilo of chicken, cut into serving pieces

1 piece of red onion, sliced

1 piece of head garlic, crushed

1 cup of peanut butter or Mama Sita’s Kare Kare mix

200 grams of tomato sauce

4 pieces of medium-sized eggplants

2 cups of evaporated milk or coconut milk

1 bundle of pechay

1 cup of string beans, cut 2 inches

½ cup of cooking oil

Bagoong alamang or Shrimp paste

Cooking Instructions:

1. Add 2 tablespoon of cooking oil in the annatto seed and heat in the pan until the oil already provides the color of the annatto seeds. Took the seeds out and hold the cooking oil in the pan.

2. Saute ginger, garlic, chicken, and onions in the same oil. Cook for around 15 minutes.

3. Pour in tomato sauce, 3 cups of water, eggplant, and peanut butter or Kare-Kare mix. Cook for 15 minutes.

4. Pour in pechay and evaporated milk or coconut milk. Simmer until the pechay is already cooked.

5. Serve with bagoong alamang or shrimp paste. Enjoy!

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