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Asian


## The Intriguing Tale of Yuxiang

Yuxiang, which translates to 'fish fragrance,' doesn't actually contain any fish. Intriguing, isn't it? Originating from Sichuan cuisine, this flavour profile combines the unique tastes of pickled chillies, garlic, ginger, and broad bean paste. It's traditionally associated with fish dishes, hence the name. But, surprise! Today, we're using this vibrant mix to bring out the best in pork and aubergines.

## Ingredients for the Ride

Before diving into the culinary adventure, gather your gear:

- 600g aubergines, cut into 2-inch wedges
- Salt to taste
- 2 tbsp cooking oil
- 500g ground pork
- 4 tbsp pickled chilli, minced
- 2½ tbsp Chilli Bean Sauce (Toban Djan)
- 1/2 tbsp Sichuan Peppers, crushed
- 1 tbsp garlic, minced
- 1 tbsp ginger, minced
- 1 tbsp sugar
- 1 tbsp dark soy sauce
- 1 tsp cornflour
- 1 tbsp cold water
- 2 tbsp Chinkiang vinegar
- 1 bunch chopped scallion greens

## The Art of Preparation

1. Begin by salting the aubergines and let them sit for at least 30 minutes. Afterwards, give them a quick rinse to wash away the excess salt.
2. Either steam the aubergines for about 5 minutes or, for an extra punch of flavor, stir fry them with the pork.
3. In a separate pan, stir-fry the ground pork in the cooking oil until it's fully cooked. Set it aside for now.
4. With the heat on low, sauté the Toban Djan and pickled chilli in the leftover pork fat. Be careful not to let it burn or dry out.
5. Next, turn up the heat to medium and add in the garlic and ginger. Continue to sauté until the aroma fills your kitchen.
6. Now, it's time to add the water, sugar, soy sauce, and a slurry made from the cornflour and water. Bring this mixture to a boil until it thickens slightly.
7. Lastly, add the aubergines, vinegar, and chopped scallion greens. Mix until everything is well combined, then turn off the heat.

## Serving Suggestions

This dish pairs perfectly with a side of steamed jasmine rice or a simple cucumber salad. If you're feeling adventurous, try it with some Dan Dan noodles for a full-on Sichuan feast!

## Substitutions

If you can't find some ingredients, don't fret! For the aubergines, you can use zucchini or bell peppers. Ground chicken or turkey can replace the pork. In place of the Chinkiang vinegar, try using balsamic vinegar.

## Nutritional Info

This recipe serves 4, with each serving being approximately 275g.

Each serving contains around:

- 410 calories
- 28g fat
- 12g carbs
- 27g protein
- 1g fiber
- 5g sugar
- 1010mg sodium
- 90mg cholesterol

## The Secret Sauce: Tips and Tricks

- Salting the aubergines helps draw out moisture and bitterness, so don't skip this step.
- Keep an eye on the chilli bean sauce and pickled chilli while sautéing; they can quickly burn and ruin the dish's flavour.
- If you're sensitive to spice, adjust the amount of Sichuan peppers to taste.
- Choose eggplants that are firm and shiny, with a smooth and unblemished skin. Cut them into thin strips, and soak them in salted water for 10-15 minutes, to remove any bitterness and excess moisture.
- Use pickled chili bean paste that is made with broad beans, soybeans, and chili peppers, and has a rich and complex flavor. You can find it in Asian grocery stores or online.
- Adjust the amount of sugar, vinegar, soy sauce, and peppercorns in the yuxiang sauce, to your liking. If you prefer a sweeter or milder flavor, reduce the amount of chili bean paste and increase the sugar and vinegar. If you like a numbing and tingling sensation, add more Sichuan peppercorns.
- Stir-fry the pork and vegetables separately, and then combine them with the sauce, to prevent the vegetables from becoming soggy or overcooked.
- Serve the dish hot and fresh, with some steamed rice or noodles, and garnish it with some fresh cilantro or green onions, to add some color and freshness.

## A Dish with a Twist: FAQs

### Why is it called 'Fish Fragrant'?

Despite the name, Yuxiang or 'fish fragrance' doesn't contain any fish. The flavour profile originates from a traditional method of preparing fish in Sichuan cuisine, which includes pickled chillies, garlic, ginger, and broad bean paste.

### Can I substitute the aubergines with another vegetable?

Absolutely! Zucchini or bell peppers work wonderfully as a substitute.

### What can I serve with Yuxiang Pork and Aubergines?

This dish pairs well with steamed jasmine rice or a simple cucumber salad. For a full-on Sichuan feast, try it with Dan Dan noodles!

### Is this dish spicy?

Sichuan cuisine is known for its bold, spicy flavours, and this dish is no exception. However, you can adjust the spice level to your preference by reducing the amount of Sichuan peppers and chilli bean sauce.

### Can I use a different type of meat?

Yes, you can! Ground chicken or turkey can be used as a substitute for pork.


Stir-fried pork and aubergines in a fiery fragrant sauce made with pickled chillies, chilli bean sauce, soy sauce, fish sauce, vinegar and sugar. 

Yuxiang Pork and Aubergines


## What is Gochujang?

Gochujang is a savory, spicy, and slightly sweet fermented chili paste that is a staple in Korean cuisine.

It is made from red chili peppers, glutinous rice, fermented soybeans, and salt.

Gochujang has been a part of Korean cuisine for over 1,000 years and is a beloved ingredient in many traditional Korean dishes.

## The Health Benefits of Gochujang

Not only is gochujang delicious, but it also has numerous health benefits. Gochujang is high in capsaicin, a compound that is known to boost metabolism and aid in weight loss. It also contains antioxidants, which can help protect the body against free radicals and reduce inflammation.

## Incorporating Gochujang into Your Diet

Gochujang can be used in a variety of ways to add flavor and spice to your meals. It can be used as a marinade for meats, a dipping sauce for vegetables, or even mixed into your morning eggs. One of the most popular ways to use gochujang is in Korean dishes like bibimbap, tteokbokki, and bulgogi.

## Creamy Gochujang Pasta without Cream

As a substitute for cream, we are using the pasta water to make the pasta creamy. The starch in the pasta water will naturally make the sauce creamy without the use of cream. Sometimes we just prefer dishes without cream.

## Ingredients

- 250g pasta
- 1 tbsp cooking oil
- 2 cloves garlic, minced
- 60g onions, chopped
- 2 tbsp gochujang paste
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp olive oil
- salt, to taste
- pepper, to taste
- green onions, optional garnish
- sesame seeds, optional garnish

## Let's Get Cooking!

Time to get the ball rolling! Follow these simple steps:

1. Cook the pasta
   Prepare the pasta according to the package instructions. Keep an eye on the clock to ensure perfect al dente noodles.

2. Sauté the veggies
   While the pasta is bubbling away, heat the cooking oil in a pan over medium heat. Sauté the garlic and onions until they release their mouthwatering aroma.

3. Add the magic
   Now it's time for the star ingredient: gochujang paste! Stir in the gochujang paste, soy sauce, and honey (or agave syrup). Mix well until everything is combined.

4. Bring it together
   Once your pasta is cooked, drain it, and add it to the pan with your sauce. Toss everything together to ensure each noodle is coated in that creamy, spicy goodness.

5. Make it creamy
   Add a touch of pasta water (about 4 tablespoons) to achieve the desired level of creaminess. The starchy water will help bind the sauce to the pasta.

6. Season and garnish
   Taste the dish and season with salt and pepper as needed. For an extra pop of flavor, garnish your masterpiece with green onions and sesame seeds.

## Tips and Tricks

To elevate your Vegan Creamy Korean Gochujang Pasta even further, consider these suggestions:

- Use whole wheat or gluten-free pasta for a healthier alternative.
- Add veggies like bell peppers, mushrooms, or spinach for an extra nutrient boost.
- Top the dish with vegan cheese or nutritional yeast for a cheesy touch.

## Nutrition Information

This recipe serves 4 people, with approximately 200g per serving. Nutrition information will vary depending on the specific ingredients and pasta type used.

- Calories: 350 kcal
- Total Fat: 9g
- Saturated Fat: 1g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 400mg
- Total Carbohydrate: 58g
- Dietary Fiber: 3g
- Sugars: 7g
- Protein: 10g

Please note that these values are approximate and will vary depending on the specific ingredients and pasta type used. To get the most accurate nutrition information, you can use an online nutrition calculator and input your specific ingredients.

## FAQs

### What is gochujang paste?

Gochujang paste is a Korean fermented chili paste made from red chili, glutinous rice, fermented soybeans, and salt. It adds a spicy and umami flavor to dishes.

### Can I make this dish gluten-free?

Yes! Simply use gluten-free pasta and a gluten-free soy sauce alternative, such as tamari.

### Is this recipe vegan?

By substituting honey with agave syrup, this recipe becomes entirely vegan.

### How can I store leftovers?

Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over low heat or in the microwave, adding a splash of water if necessary to prevent the sauce from drying out.

### Can I freeze this dish?

We don't recommend freezing this dish, as the creamy sauce may separate when thawed, and the pasta may become mushy. It's best enjoyed fresh!

### Is gochujang spicy?

Yes, gochujang is spicy, but it also has a slightly sweet and savory flavor.

### Can I use gochujang in other pasta dishes?

Absolutely! Gochujang can be used in any pasta dish that could use a little spice


Use up your gochujang tub with this Korean gochujang pasta recipe. Very simple, tasty sweet, spicy and savoury pasta sauce that can be made in 20 minutes.

Vegan Creamy Korean Gochujang Pasta


## A Delectable Chinese Treat: Cantonese Spring Rolls

Every bite of a Cantonese Spring Roll takes you on an exotic journey, making your taste buds dance with delight. This appetizer, wrapped in a thin, crispy layer, stuffed with a medley of vegetables, shrimp, and pork, is a culinary gem that originated from the Cantonese region of China.

## Ingredients You'll Need

Before we dive into the art of creating this dish, let's gather our ingredients. Remember, a masterpiece is only as good as its components.

- 12 spring roll wrappers (240g approx)
- 1 cup shredded cabbage (about 70g)
- 1 cup shredded carrots (about 120g)
- 1/2 cup chopped bamboo shoots (about 70g)
- 1/2 cup sliced mushrooms (about 70g)
- 1/2 cup chopped onion (about 80g)
- 1/2 cup cooked shrimp (about 85g)
- 1/2 cup cooked pork (about 85g)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/4 teaspoon black pepper
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- Vegetable oil for frying

## The Art of Crafting Cantonese Spring Rolls

Spring rolls are more than just food - they're an experience. Follow these steps, and you'll be creating a Cantonese masterpiece in no time.

Prep Time: 30 minutes
Cook Time: 15 minutes

1. Start by sautéing the onions in a pan until they turn soft and translucent.
2. Introduce the cabbage, carrots, bamboo shoots, and mushrooms to the pan, cooking them until they're just tender.
3. Next, toss in the cooked shrimp and pork, followed by the soy sauce, sesame oil, sugar, and black pepper. Stir this delightful mix thoroughly.
4. After letting the mixture cool, it's time to assemble the spring rolls. Place two tablespoons of the filling on the bottom half of a wrapper, fold the sides in, and roll it up tightly to form a cylinder. Seal the deal with some cornstarch mixture.
5. Fry the spring rolls until they reach a perfect golden hue. Drain them on a paper towel to remove excess oil.

## Side Dishes and Serving Suggestions

Cantonese Spring Rolls can be a star on their own or play a supporting role to other dishes. They pair beautifully with a tangy sweet and sour sauce. Consider serving them alongside a spicy Szechuan chicken or a comforting bowl of hot and sour soup for a full Chinese-inspired meal.

## Nifty Tips and Tricks

- Ensure the oil is at the right temperature for a crispy exterior and a well-cooked interior.
- Don't overstuff the rolls to prevent them from bursting during frying.
- Use fresh ingredients for a vibrant flavor profile.

## Ingredient Substitutes

If you're having trouble finding some ingredients, don't fret! Substitute bamboo shoots with canned water chestnuts, and mushrooms with bell peppers or zucchini. Can't find spring roll wrappers? Try using rice paper or even tortillas!

## Nutritional Breakdown

When serving up these Cantonese Spring Rolls, it's helpful to know what's going into your body. Here's a breakdown based on an approximate serving size of 200g (2 spring rolls):

Each serving of these spring rolls (considering 2 spring rolls per serving) contains approximately 200g of a balanced mix of protein, carbohydrates, and fiber. They have a moderate calorific value, low sugar content, and are packed with essential nutrients from the veggies and protein from the shrimp and pork.

- Calories: 220
- Protein: 8g
- Carbohydrates: 20g
- Dietary Fiber: 2g
- Sugars: 3g
- Fat: 12g
- Saturated Fat: 3g
- Cholesterol: 35mg
- Sodium: 450mg

Please note, these values can vary based on the specific ingredients used.

## The Last Roll: Wrapping Up

Cantonese Spring Rolls are more than a dish. They're a celebration of cultural heritage, a harmony of flavors, and a joy to create. Why not try making these in your kitchen and embark on a culinary adventure?

## FAQs

### What can I substitute for the pork in Cantonese Spring Rolls?

If you're looking for a substitute for pork, you can use chicken, tofu, or even leave it out for a vegetarian version.

### How do I store leftover Cantonese Spring Rolls?

Store leftover spring rolls in an airtight container in the refrigerator. They can be reheated in the oven for best results.

### Can I freeze the spring rolls for later use?

Yes, you can! Before frying, place them on a tray in the freezer. Once frozen, transfer them into a freezer bag.

### What if I can't find spring roll wrappers?

In a pinch, you can use rice paper, phyllo dough, or even tortillas as a substitute for spring roll wrappers.

### Can I bake the spring rolls instead of frying them?

Absolutely! Baking is a healthier alternative. Brush them with a bit of oil and bake in a preheated oven at 400°F (200°C) for 15-20 minutes or until golden brown.


Fried spring rolls filled with cabbage, carrots, bamboo shoots, mushrooms, onions, pork, shrimp and seasonings. Perfect as a snack or as an appetizer.

Cantonese Spring Rolls


## The Story behind Uncle Roger's Egg Fried Rice

Uncle Roger's Egg Fried Rice video was a collaboration between Nigel Ng, a Malaysian comedian, and Hersha Patel, a BBC Food presenter. In the video, Hersha Patel demonstrates how to cook egg fried rice, while Nigel Ng provides hilarious commentary on the recipe, criticizing Hersha's technique and highlighting the dos and don'ts of cooking egg fried rice.

The video went viral on social media, with people sharing it and commenting on how funny and relatable Uncle Roger's commentary was. The video also sparked a debate on what makes the perfect egg fried rice, with some people agreeing with Uncle Roger's tips and others disagreeing.

## The Dos and Don'ts of Cooking Egg Fried Rice

So, what are Uncle Roger's tips for cooking egg fried rice? Here are some of the dos and don'ts that he highlighted in the video:

### Dos

Use cold, cooked rice: Uncle Roger recommends using rice that has been cooked and left to cool for a few hours or overnight. This makes the rice drier and less sticky, which is important for getting the right texture in egg fried rice.

Use a wok: A wok is the best tool for cooking egg fried rice because it distributes heat evenly and allows you to toss the rice quickly and easily.

Use high heat: Egg fried rice should be cooked at a high heat to get the right texture and flavor. Uncle Roger recommends using a gas stove and turning up the heat to the maximum.

Add soy sauce: Soy sauce is an essential ingredient in egg fried rice, giving it a savory, umami flavor. Uncle Roger recommends adding soy sauce to the wok before adding the rice.

Use MSG: This is Uncle Roger's secret ingredient. In his video, he even suggests to use a specific kind of MSG from Indonesia.

### Dont's

Don't use freshly cooked rice: Freshly cooked rice is too sticky and moist for egg fried rice, which requires drier rice. Uncle Roger describes using freshly cooked rice as a "sin."

Don't add too much oil: Adding too much oil will make the rice greasy and unhealthy. Uncle Roger recommends using just enough oil to coat the wok.

Don't add too much soy sauce: Adding too much soy sauce will make the rice too salty and overpower the other flavors. Uncle Roger recommends adding just enough sauce to lightly coat the rice.

## How to Make Uncle Roger's Egg Fried Rice

Now that you know the dos and don'ts of cooking egg fried rice, here is Uncle Roger's recipe for making it at home:

### Ingredients

- 2 tbsp vegetable oil
- 5 cloves garlic, minced
- 1 shallot, chopped
- 1 egg, whisked
- 1 egg yolk, whisked
- 200g day-old rice
- 2 tbsp soy sauce
- 2 tsp sesame oil
- 1/2 tsp MSG
- 1 bunch spring onions, chopped
- 1 red-eye chilli

### Instructions

1. In a large wok, sauté the garlic and shallot until fragrant.
2. Add the beaten eggs then add stir around.
3. Add the rice, soy sauce and sesame oil and continue stirring.
4. Finally, add the MSG, spring onions and chilli. Toss until combined.

## Why Uncle Roger's Egg Fried Rice Went Viral

Uncle Roger's Egg Fried Rice video went viral for several reasons. Firstly, the humor and relatable commentary by Nigel Ng made it entertaining and engaging to watch. Secondly, the debate that it sparked on social media about what makes the perfect egg fried rice added to its popularity. Lastly, the simple and easy-to-follow recipe made it accessible to a wide range of people who were interested in cooking at home.

### Notes

You can watch Uncle Roger's YouTube clip [here](https://www.youtube.com/watch?v=SGBP3sG3a9Y).


The ultimate fried rice according to Uncle Roger. Not bad, according to Mei Mei's boss, Liz, a Michelin starred chef. The secret ingredient will be MSG.

Uncle Roger's Egg Fried Rice


## Asian Zing Wings Recipe: A Culinary Trip to the East

Asian cuisine is a culinary world filled with robust flavors, and our Asian Zing Wings recipe is no exception. Let's embark on a gastronomic journey as we delve into the art of cooking this tantalizing dish.

## What's the Buzz about Asian Zing Wings?

Asian Zing Wings are a fusion of spicy, sweet, and tangy flavors, making them a favorite amongst food enthusiasts. Each bite is an explosion of flavor, delivering an unforgettable culinary experience.

## Ingredients: Your Culinary Toolbox

To create this marvel, here's what you'll need:

- 900g chicken wings, wing tips removed
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp garlic
- 1 tsp ginger
- 1 tsp baking soda
- 4 tbsp flour
- 2 tbsp cornstarch
- 2 tbsp rice flour
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 90g butter, melted
- 2 tbsp garlic, minced
- 1 tsp ginger, grated
- 4 tbsp soy sauce
- 2 tbsp honey
- 2 tbsp sriracha
- 1/8 tsp black pepper
- 2 tsp sesame oil
- Green onions, green parts chopped for garnish
- Sesame seeds, for garnish

## Ingredient Swaps

For those hard-to-find items, here are some swaps:

- If you can't find rice vinegar, white wine vinegar makes a great substitute.
- Don't have sriracha on hand? Feel free to use any other hot sauce you love!

## Cooking Steps: Wok This Way

Now, let's get into the action. Follow these steps, and you'll be feasting on your Asian Zing Wings in no time.

1. Start by marinating the chicken wings in soy sauce, garlic, and ginger for 30 minutes. This infuses the chicken with a deep, savory flavor.
2. Create a batter with flour, cornstarch, rice flour, salt, and peppers. Coat your marinated wings in this mixture.
3. Bake the wings in a preheated oven at 180°C for 30 minutes. Halfway through, turn the wings to ensure even cooking.
4. While the wings are baking, prepare the zing sauce. In a pan, sauté garlic and ginger in melted butter until fragrant. Add soy sauce, honey, and black pepper.
5. Toss the baked wings in the sauce, garnish with sesame seeds and green onions, and voila! Your Asian Zing Wings are ready to serve.

## Cooking Tips and Tricks

- Marinate the wings overnight for a deeper flavor profile.
- For extra crispy wings, add a bit more baking soda to your batter.
- Use a wire rack when baking to ensure heat circulates evenly around the wings.

## Nutrition Information: The Healthy Scoop

This recipe makes 4 servings with each serving being about 225g. The nutrition information per serving is as follows:

- Calories: 450 kcal
- Protein: 30g
- Carbohydrates: 20g
- Fat: Fat: 25g
- Saturated Fat: 10g
- Sodium: 800mg
- Potassium: 200mg
- Sugar: 10g

Please note that the exact nutritional content might vary depending on the specific ingredients used.

## The Perfect Sidekick: What to Serve with Asian Zing Wings

Asian Zing Wings are versatile and pair well with a variety of side dishes. Here are a few options:

- Steamed Rice: This classic Asian side dish balances out the bold flavors of the wings.
- Asian Coleslaw: A refreshing and crunchy side that perfectly complements the spicy wings.
- Spring Rolls: Enhance your Asian culinary experience with some crispy spring rolls.

## The Final Scoop on Asian Zing Wings

These Asian Zing Wings are more than just a dish—they're an adventure. A perfect blend of heat, sweet, and tangy flavors that bring the spirit of Asian cuisine right to your kitchen. So, don your apron and let the magic unfold!

## FAQs

### How can I make my wings crispier?

Try adding a bit more baking soda to your batter, and ensure your oven is preheated properly before baking the wings.

### Can I use chicken thighs instead of wings?

Absolutely! Just adjust the cooking time as thighs may take a bit longer to cook.

### What can I use instead of soy sauce?

Tamari or coconut aminos can be great alternatives to soy sauce.

### How spicy are these wings?

The heat level can be adjusted according to your preference. Use less sriracha if you prefer milder wings.

### Can I freeze these wings for later?

Yes, you can freeze cooked wings. Just make sure to thaw them properly before reheating.


Asian zing chicken wings marinated in soy, garlic and ginger, coated in batter, baked and tossed in a sweet-soy, garlic and chilli sticky sauce.

Asian Zing Wings Recipe


## What is Filipino Beef Kare-Kare?

Beef kare-kare is a Filipino stew made with tender beef, vegetables, and a thick peanut sauce.

It is typically served with rice and is a popular dish for special occasions such as fiestas and family gatherings.

The sauce is made from ground peanuts, toasted rice, and other flavorful ingredients such as garlic, onions, and annatto powder.

The vegetables used in the dish include pumpkin, eggplant, long beans, bok choy or Chinese cabbage, and banana blossom.

## Ingredients Needed

### For the Meat

- 1kg beef chunks, with a bit of marbling
- 400g beef tripe
- 6 cloves garlic
- 2 onions, cut in chunks
- 4 pieces bay leaves
- 1/4 tbsp ground black pepper
- 1/2 tbsp salt
- 1/4 cup vinegar

### For the Sauce

- 30g butter
- 30g cooking oil
- 2 tbsp annatto powder
- 1 tbsp shrimp paste
- 5 garlic cloves, crushed
- 2 red onions, chopped
- 1 litre beef stock
- 150g peanut butter
- 1 tbsp fish sauce, to taste
- 4 tbsp rice flour
- 4 tbsp cold water
- 1 tbsp vinegar, to taste

### For the Vegetables

- 200g pumpkin, chopped
- 200g eggplant, chunks
- 200g banana blossom, chopped
- 200g Chinese cabbage, whole
- 200g long beans, cut into 2-inch pieces

## How to Cook Beef Kare-Kare

### Preparing the Meat

1. In a pressure cooker, combine beef and the rest of the ingredients to make a stock. Simmer for around 1 hour or until the beef is tender.
2. Drain the meat and cover in plastic wrap to ensure it does not dry out.
3. Reserve the beef stock to make the Kare-Kare sauce.

### Making the Peanut Sauce

1. In a large sauce pan or Dutch oven, sauté the garlic, onions annatto powder and shrimp paste with the butter and cooking oil.
2. Thicken the sauce with some rice flour slurry. Add more as needed.
3. Once the onions and garlic are soft and fragrant, add the beef and tripe chunks as well as the hardest vegetables like the pumpkin and continue to simmer.
4. Finally, when the pumpkin is slightly cooked, add the remaining vegetables and simmer until all the vegetables are cooked and tender.

## Tips for a more Delicious Beef Kare-Kare

- Use high-quality beef for a more flavorful and tender dish. Chef RV suggests to use beef chunks with a bit of marbling between the meat which helps to keep the beef tender.
- If you have time, instead of using peanut butter, you can make your own by first toasting some peanuts then grinding them to a paste. Similarly, you can make your own rice flour by toasting some raw rice then blitzing them to make a fine powder. Toasting the peanuts and rice intensifies their flavours.
- Don't overcook the vegetables to maintain their texture and color.
- You can add more vegetables such as cabbage, okra, or string beans to the dish to make it even more nutritious.
- Some recipes call for oxtail instead of beef tripe or chuck, so you can also try using that for a different flavor and texture.
- You can also adjust the amount of peanut butter and toasted rice powder to your liking. Some prefer a thicker sauce, while others prefer it to be more runny.

## Nutritional Benefits of Beef Kare-Kare

This recipe will yield about 8 servings, with each serving weighing roughly 450 grams.

- Calories: 520
- Total Fat: 28g
- Saturated Fat: 10g
- Cholesterol: 85mg
- Sodium: 1000mg
- Total Carbohydrate: 30g
- Dietary Fiber: 6g
- Sugars: 7g
- Protein: 40g

Please note: The following nutrition facts are estimates based on the ingredients provided.

Beef kare-kare is not only delicious but also packed with nutrients.

Here are some of the nutritional benefits of this dish:

- Protein: Beef is a good source of protein, which is essential for building and repairing muscles, bones, and other tissues in the body.
- Vitamins and minerals: The vegetables used in beef kare-kare, such as eggplant, long beans, and bok choy, are rich in vitamins and minerals such as vitamin C, vitamin A, and iron.
- Fiber: Vegetables are also a good source of fiber, which can help promote digestive health and prevent constipation.
- Healthy fats: The peanut sauce in beef kare-kare is made from ground peanuts, which are a good source of healthy fats such as monounsaturated and polyunsaturated fats.

## Final Thoughts

Beef kare-kare is a delicious and nutritious dish that is perfect for any occasion.

With its savory peanut sauce and tender beef, it is sure to be a hit with your family and friends.

Follow the simple steps outlined in this article to make your own beef kare-kare at home and enjoy its rich flavors and health benefits.

## FAQs

1. Can I use chicken instead of beef for kare-kare?

   Yes, you can substitute beef with chicken if you prefer.

2. Is beef kare-kare spicy?

   No, it is not typically spicy. However, you can add chili flakes or hot sauce if you prefer it to be spicy.

3. Can I make beef kare-kare in advance?

   Yes, you can make beef kare-kare in advance and reheat it when ready to serve. The flavors may even deepen and improve after being refrigerated.

4. Can I freeze leftover beef kare-kare?

   Yes, you can freeze leftover beef kare-kare for up to 3 months.

5. What are some other traditional Filipino dishes I can try?

   Some other popular Filipino dishes include adobo, sinigang, and lechon.


Traditional Filipino beef stew made with beef chunks, tripe and mixed vegetables in a thick peanut and anatto sauce. Takes a bit of time but worth it.

Asian Recipes

Yuxiang Pork and Aubergines

Vegan Creamy Korean Gochujang Pasta

Cantonese Spring Rolls

Uncle Roger's Egg Fried Rice

Asian Zing Wings Recipe

Filipino Beef Kare-Kare Recipe