Tag Archives: kare kare

Common Ground

Today, I had to cook Kare Kare for our Sunday supper (braised oxtail with peanut sauce and vegetables) and had to deal with a lot green mangoes from the farm and our neighbor’s mango harvest.  Kare Kare and green mangoes must go with a prepared bagoong (fermented shrimp fry).  I had to make it first thing in the morning–I was up early and started working on this because cooking this bagoong into a savory-salty-sweet with a texture of a conserve, takes about 2 hours top, for half a kilo.  I’d rarely make this but when I was with a Filipino restaurant in San Francisco, I made certain that my bagoong never come in those ready-made jars.  I insisted on cooking it, no matter what.

LEFT:  sauteed garlic, onions and tomatoes with fresh bagoong just added. MIDDLE:  In the process of reduction and introduction of sugar. RIGHT:  Canning.  This is the color of the freshly cooked bagoong.  It should look dark brown like the ones bought already made from stores.

LEFT: sauteed garlic, onions and tomatoes with fresh bagoong just added.
MIDDLE: In the process of reduction and introduction of sugar.
RIGHT: Canning. This is the color of the freshly cooked bagoong. It should look dark brown like the ones bought already made from stores.

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