Kare kare Balat ng Baka o Maskara
By: DJ Arnel
- 1 kilo Balat o Maskara ng Baka
- 1/4 Giniling na Mani or peanut butter
- 1 onion, peeled and sliced thinly
- 1-3 eggplant, end trimmed and cut into 1-inch thick wedges
- 1 Puso ng Saging
- 4 to 5 garlic, peeled and pounded
- P5 atsuete
- P10-20 Pechay
- P10-20 sitaw
- 5-10 cups water
- 1-1/2 teaspoon salt
- 1-2 teaspoon cooking oil
- Clean the Beef Skin or Mazkara. Cut it by pieces.1x1 inch is ideal.
- Put in a pressure cooker with water above the beef. Water will be use as soup for Kare kare so more water is preferrable. Put the salt to taste.
- Let it stay in the pressure cooker for 1 hour with minimum heat. Test the beef skin by pinching it by fork or eat 1 piece.
- While waiting for the beef to tenderize, boil 1/4 cup of water for the atsuete. Cut all ingredients.: Puso ng Saging, Eggplant, Sitaw, Pechay.
- Remove the Beef Skin by using strainer and leave it for a while.
- Saute the garlic and onion. When light brown, add the beef skin. Saute for 3-5 minutes to absorb the taste to beef skin.
- Put the water in the pressure cooker to the caserole to become kare kare soup.
- Add the Atsuete leaving the seeds, Use strainer.
- Put Sitaw and puso ng saging. Let it boil to soften the vegetables.
- Once boiled, add the grind peanut or peanut butter. The difference between the 2 is the "sweetness". Peanut butter makes the Kare kare sweet. But a real kare kare taste bland or nuttty peanut.
- Mix the grind peanut and boil for 3 minutes, Once mixed, add the eggplant and pechay. Followed by vetsin or monosodium glutamate.
- Serve hot and prepare a Bagoong Alamang with Chili as condiments.