Kare Kare

🛒 Ingredients

• One bunch of long beans, cut into finger-sized pieces
• One medium-sized eggplant, cut lengthwise
• One floret of cauliflower, cut into small florets
• 100 grams of bean sprouts
• One large stalk of celery or mustard greens
• 150 grams of oyster mushrooms/tofu/tempeh, cut to taste
• 1 liter of water or vegetable stock
• 100 grams of peanuts, roast until cooked then grind very finely
• 2 tablespoons roasted rice flour (to thicken)
• One chopped onion
• 2 cloves of minced garlic
• One teaspoon of annatto powder/corsumba seeds (for a distinctive orange color, you can substitute a little turmeric)
• Salt, pepper, and mushroom stock to taste
• Oil for sautéing
• Vegetable bagoong seasoning (finely grilled vegan shrimp paste mixed with salted peanuts or soybeans),As a complementary seasoning ingredient

👩‍🍳 Instructions

1. 1

   Sauté the spices: Heat the oil, sauté the onions and garlic until fragrant. Add the annatto/turmeric seasoning.

2. 2

   To make the sauce: add the ground peanuts and roasted rice flour and stir briefly. Slowly pour in the water/stock, stirring constantly to prevent lumps. Cook until boiling and thickened.

3. 3

   Cook the filling: Add vegetables that take longer to cook (eggplant, long beans) first, then add the other vegetables and herbs. Cook until everything is cooked through but still crispy.

4. 4

   Adjust the seasoning: Add salt and mushroom stock to taste. Cook briefly until the spices are absorbed.

5. 5

   Serve: space into serving bowls, enjoy warm with white rice and complementary condiments!