Hello! We're happy to have you!

Showing posts with label kare kare. Show all posts
Showing posts with label kare kare. Show all posts

Friday, August 27, 2021

Egg Drop Curry, Filipino Style

 



This will not be your traditionally authentic "Broken Egg" curry that you may find in Mumbai. Actually, I'd never even heard of "Broken Egg" or "Egg Drop" curry until my friend Sneha told me about it. If you're looking for something of a more South Asian flavor, may I offer you this wonderful recipe from My Ginger Garlic Kitchen? It's delicious, has gorgeous photos, and will guide you - step-by-step - on how to do it. This is a Filipino style curry...or should I say "kare"?

Please allow me to explain: If you're of Filipino descent or if you are familiar with Filipino cuisine, you've likely heard of the dish "kare-kare" which is an extremely delicious peanut and oxtail stew that has green beans and eggplant in it. My mom reports that her maids took four days of preparation to make it in the big house in Pampanga. I don't have four days of mental planning available to me at this time, so I'm going to do a quick version. My own Kare-kare is not nearly as extravagant as how they would prepare it in the Philippines, but I daresay it is quite tasty in its own right. Why is this important?

"Kare" is derived from "curry" as the Philippines has been a huge trade hub in the Southeast Asian seas since before the beginning of colonization. It is said that it's nearly impossible to say what is purely Filipino food because it's just so naturally diverse and has evolved to be the world's first-ever fusion cuisine. I thought it would be fun to try a "kare" version of this curry, and it turned out to be quite tasty. Here we go!

Egg Drop "Kare"

  • 3 large tomatoes
  • 1 leek, chopped
  • 4 cloves garlic
  • 1/2 c raw peanuts
  • 1 Tbsp dried coriander
  • 1 /2 tsp dried cloves
  • 1/2 tsp dried cumin
  • 1 whole star anise
  • 10 leaves basil
  • 2 Tbsp garam masala powder
  • 1 can coconut milk
  • 2 c water
  • 1 c fresh beans, chopped
  • 1/2 large onion, sliced lengthwise
  • 2 small or 1 large bell pepper, sliced
  • 6 eggs
  • Lots of Parsley or fresh coriander, chopped
  • Garlic rice, as needed, to serve
The day before*
Chop the tomatoes and add to a casserole dish with the chopped leek, garlic, and a generous glug of oil with some salt and pepper. Cover and roast for at least an hour and a half at 300 degrees F. You can also stick this in a crock pot at your lowest setting and leave it all day to stew. Allow it to cool in the fridge before using, ideally overnight, but will be fine if you do it early in the morning and let it cool all day in the fridge. 

The day of*
To a large Dutch oven or any thick-bottomed stewing pot with a lid, add a healthy glug of either coconut or canola oil and heat on a medium flame. Add all of your dried spices, along with your peanuts, and toast on medium-low until quite fragrant. This shouldn't take more than two or three minutes. After that, lower the heat and add the garam masala and basil, along with the stewed tomato mixture from earlier. Allow this to stew on low for about 5 minutes, stirring every so often. Add the coconut milk and bring to a boil before turning off the heat. 

Add your mixture to the pitcher of a blender and blend on low for 1 minute. Turn the blender up to medium and blend for a full 2 minutes, or until absolutely everything has been pulverized. Add the lovely orange-red mixture back into the pot and rinse out the blender with two cups of warm water to get the extra goodies off the sides before adding that all together. 



Add your chopped beans - I had green beans and long beans from the farmers market and CSA, so I used those. I also had some gorgeous bell peppers and fresh onions, and these are classic flavors in kare kare, which is the meaty Filipino stew that usually has beans and eggplant in it. Since we're only going for a nod to kare kare as well as traditional masala curry, we'll be sticking to the beans alone. Either way, now is the time to add your fresh vegetables and stir in to coat.

You can now turn off the heat at this point and let this mixture hang out until you're ready to serve it. This is an excellent make-ahead meal that you can even make in large quantities and freeze in bags for later! If you'd like to continue making it, please read on. 

Prepare any rice you plan on serving with. If you'd like to add an extra protein to this dish, you may add chopped chicken thighs, seitan, tofu, etc., but I don't believe it's necessary. This is a wonderful vegetarian dish that's high in folate and protein from the peanuts and eggs!

When you're ready to serve, simply bring your curry mixture to a gentle simmer over a low flame until it is hot. Taste for salt at this point and ready your eggs. You can crack an egg and pop it directly in to the simmering broth, but I like to be a little gentle with mine by cracking each egg into a small bowl or cup individually to ensure that I don't get any bits of shell inside. 

As the name suggests, drop the egg in and let the curry broth accept it into its embrace. The trick is to drop the egg from about four inches above the surface of the curry so that it creates a hole for itself, lest it just sit on top. Repeat this in a clockwise motion until you've used all the eggs you want to use. Cover and set a timer for 5 minutes. When the timer is up, simply turn off the heat and let sit for another 2 minutes before serving over rice and garnishing with lots and lots of parsley.



I love this dish because it is creamy, nutty, and somehow bright, but it is an excellent 'end of summer' dish to use up all of those seemingly random vegetables that you may not know what to do with. Even better, the peanuts are high in folic acid, which I - as a human that is currently growing a human - very much need. Peppers, tomatoes, and green beans? Not a usual combo for the average American - at least not as far as I've seen - but I think they go great together with this dish. Surprisingly, my husband loved it too, even though it was a vegetarian meal.

Thank you so much for spending a piece of your day with me. I hope you have a wonderful morning, evening, or night. Happy cooking and happy eating!