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