Curry Kare Recipe Ian Carandang

In My Kitchen: Sebastian’s Ice Cream’s Ian Carandang Cooks Curry Kare

Ian Carandang shares his recipe of Curry Kare, combining two cuisines — Japanese and Filipino.

If there’s one thing people have been busy with this community quarantine, it’s cooking and baking. In My Kitchen is a new series that will be showcasing different personalities in different industries, in their kitchen sharing their favorite dish.

In this episode, Sebastian’s Ice Cream‘s Ian Carandang whips up a savory dish combining Japanese and Filipino flavors in one plate — Curry Kare.

WATCH:

Curry Kare Ingredients:

  • 5 cloves of garlic, smashed
  • 1 large white onion, medium-cut
  • 2 squares of Japanese curry block, chopped
  • 1/2 and 1/8 cup of American-style smooth creamy peanut butter
  • 700-800g oxtail skin-on
  • 2 large carrots
  • 1-liter carrot juice
  • 1 tbsp unsweetened Greek yogurt
  • 1 tbsp brown sugar
  • Fukujinzuke pickles and fresh parsley for garnish

How to make Curry Kare:

  1. Season the oxtail with salt on both sides and leave it to stand for 30 minutes.
  2. In a large pot, pour the carrot juice, add the garlic, onion, and bring to a boil.
  3. Add the oxtail and cover. Reduce heat to a simmer and check the pot regularly.
  4. Add more water to make sure meat is covered. Cook at a low simmer, approximately 3 to 4 hours.
  5. Once the meat is fork-tender, add the carrots, cover, and simmer for 10 minutes.
  6. Turn off the heat, strain out all the solids, and set aside.
  7. Measure three cups of the braising liquid. Add more water if it’s less than that.
  8. Return the three cups of liquid into the pot.
  9. Once it starts to bubble, add the peanut butter, curry block, Greek yogurt, and brown sugar. Whisk until smooth.
  10. Return the meat and carrots to the pot, and make sure everything is covered.
  11. Serve with freshly cooked white rice and enjoy!

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