I’m one of those people who appreciates NYC’s restaurant scene so much that I eat out 90% of the time. Well, the fact that my cooking skills aren’t up to par with my own standards either, I kept it in the back burner (pun intended). It’s very rare that I cook and lucky you, this are one of those moments. 

Last Sunday I decided to make a classic Filipino cuisine called “Kare-Kare”. 

Kare-Kare is a thick, savory stew made of peanut sauce, eggplant, bok choy, oxtail and tripe (optional). It’s not for the faint of hearts or picky eaters. This stew is served with shrimp paste on the side which adds another layer of flavor to it’s already rich sauce. The whole preparation takes time, about 3 hours. 

Although it’s time consuming, the recipe is pretty simple. Read on:

1. Cut your veggies into quarters

2. Sauteed garlic and onions

3. Add oxtail and tripe. Cook until brown.

4. Add beef stock and let it simmer for 2 hours.

5. Once the stock is thick, add Mamasita’s Kare-Kare mix. 

6. Add your veggies

7. Cook for another 25 minutes and you’re done!

If you want to cook it from scratch, check out this very well thought out blog for the full recipe, Panlasang Pinoy.

Enjoy!

Co Ba 

110 9th Ave, New York, NY 10014

Neighborhood: Chelsea 

What makes this restaurant different?

Pork Belly!!

Nothing stirs my hunger than pork belly. Co Ba serves their entree caramelized and braised in coconut juice with tofu, daikon radish, and quail eggs. If you must know the name of the entree, it’s called “Thit ba roi kho” . Yeah, whatever that means.

Don’t forget to order:

Ca Bam: Wok and seared lemongrass curry monkfish with basil, chili, onions, and peanuts served with toasted sesame cracker. See photo.

Did You Know?

Vietnamese food is highly influenced by French as well as Chinese cuisine (in the north) which explains the diversity of their recipes from Banh Mi sandwich to a big bowl of seasoned broth, noodles and cooked vegetables. 

(Source: cobarestaurant.com)