Pro Tips
**Chef's Tips & Troubleshooting:**
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Skim the scum that rises to the surface during the first boil for a clear, clean broth.
- For beef steak, let the pan get very hot before adding the meat to achieve a proper crust.
Cooking Tips
Skim off any scum or impurities that rise to the surface during the first boil — this keeps the broth clear and clean-tasting. For the richest flavor, start with cold water and bring to a gentle simmer rather than a rolling boil. This extracts more depth from the meat and bones. Check liquid levels halfway through cooking and add hot water or broth if needed. Long-cooked dishes can dry out or burn if left unattended. In true Kapampangan style — the food capital of the Philippines — don't be shy with the seasoning. Pampanga cooking is known for its bold, confident flavors.
Ingredient Substitutions
No fish sauce (patis)? Soy sauce or Worcestershire sauce are decent substitutes in cooked dishes. For a closer match, try anchovy paste dissolved in water. Beef alternatives: For stews, pork shoulder or oxtail provide similar richness. For steaks, try portobello mushrooms or cauliflower steaks for a vegetarian twist. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. This dish freezes exceptionally well — portion into freezer-safe containers and store for up to 3 months. Thaw overnight in the refrigerator before reheating. When reheating frozen portions, add a splash of water or broth to restore the original consistency, as some liquid is absorbed during storage. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Bulalo Kare-Kare
Beef shank cooked in peanut sauce with eggplant, bok choy, and snake beans. This dish is best served with sauteed shrimp paste.
Instructions
- Heat oil in a pan. Saute onion and garlic until onion softens.
- Add beef shank. Cook each side for 30 seconds.
- Pour water into the pot. Let boil. Continue boiling for 10 minutes. Skim the scums on the surface. Continue boiling in low heat until meat gets tender.
- Prepare the annatto water by boiling 1 cup water in a saucepan. Add annatto seeds. Boil for 1 minute. Set aside.
- Prepare the peanut paste by placing the roasted peanuts in a food processor. Puree until the texture becomes smooth and paste-like.
- Once the beef shank tenderizes, add peanut paste and annatto water (filter the seeds using a kitchen strainer). Cover and cook for 5 minutes.
- Add Knorr Beef Cube. Stir. Cover and cook for 3 minutes.
- Pour cornstarch mixture. Stir until sauce thickens. Season with ground black pepper.
- Add eggplant and sitaw. Cover and cook for 5 minutes.
- Add bok choy. Cover and cook for 3 minutes. Transfer to a serving plate. Serve with bagoong alamang
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Pro Tips & Troubleshooting
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Skim the scum that rises to the surface during the first boil for a clear, clean broth.
- For beef steak, let the pan get very hot before adding the meat to achieve a proper crust.
Cooking Tips
For the richest flavor, start with cold water and bring to a gentle simmer rather than a rolling boil. This extracts more depth from the meat and bones.
Check liquid levels halfway through cooking and add hot water or broth if needed. Long-cooked dishes can dry out or burn if left unattended.
In true Kapampangan style — the food capital of the Philippines — don't be shy with the seasoning. Pampanga cooking is known for its bold, confident flavors.
Substitutions
Beef alternatives: For stews, pork shoulder or oxtail provide similar richness. For steaks, try portobello mushrooms or cauliflower steaks for a vegetarian twist.
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
This dish freezes exceptionally well — portion into freezer-safe containers and store for up to 3 months. Thaw overnight in the refrigerator before reheating.
When reheating frozen portions, add a splash of water or broth to restore the original consistency, as some liquid is absorbed during storage.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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