Filipino Oxtail Kare Kare Risotto | Recipe inspired by Netflix Special Replacing Chef Chico

Links
Kare Kare Risotto Ingredients
https://www.amazon.com/shop/mikeobedoza/list/2CGFYNEGPU788?ref_=aipsflist_aipsfmikeobedoza

Recipe
https://bangertacos.com/blogs/news/kare-kare-risotto

Let’s make our version of the Kare Kare Risotto that was featured in the Netflix series Replacing Chef Chico. This dish takes a traditional filipino recipe and fuses it with an italian classic, Risotto, making a creamy dish that is unforgettable.

00:00 Replacing Chef Chico
01:00 Breaking Down Filipino Fusion
02:48 Wine and Peanut Butter Pairing
05:56 Cooking Kare Kare Risotto
11:28 Make Your Own!

Music:
Daniel Brown – Distance
River Lume – Lux Island – No Strings and Bongos

Please enjoy K risoto with B Miss Tessa yo did you see that check this out check this out check this out please enjoy K risoto with B Miss Tessa that part right here this this this that that that is k k risoto and we are going to remake that right now

Hey I’m Pro roll leting Chef Micha ooza and I run a food popup called Banger tacos where we take Filipino flavors and Infuse it into dishes that are familiar to Southern California and as a Filipino I was stoked to hear that there was a Netflix original series where there was

An actual Filipino chef and what he did with Kare K risoto is my type of Cuisine so we’re going to go and make my version of that before we make some Kare Kare risoto let’s break this down Kare K is a popular Filipino dish that’s characterized with oxtail and

It’s tossed in peanut butter sauce along with it comes with some kboa squash green beans eggplants and a condiment called bagaong which is a fermented shrimp which adds a little bit of salty risotto is an Italian Dish that consists of white onion some type of acid typically white wine

And you can just replace for with a lemon it has a short grain rice and in this case we’re going to use a boreo and then there’s chicken stock and chicken stock is usually added in stages that makes the dish creamy and then you add parmesan cheese which fills in the gaps

To ensure its creaminess all right how are you going to fuse this dish the white onions we’re going to keep that’s going to go with k k the white wine I don’t know if that’s going to pair well with the peanut butter sauce SAU so we’ll have to test

For that we’re going to keep the boreo rice it’s got to be short grain I don’t know what other rain grain rice would be appropriate instead of chicken stock I’m going to go ahead and use oxtail stock instead we’ll start layering in those flavors and then I don’t know how

Parmesan cheese and peanut butter sauce go well so I’m just going to use the peanut butter sauce for to make sure it’s creamy the these vegetables here are going to be the garnish and then I’d like to add a crispy component so maybe if I fry the kaboa squash we’ll get that

Crispy and then I’m going to have to figure out how to drizzle the bugong because that stuff is pretty potent all right what pairs well with peanuts I don’t know if it’s anywhere from uh a white wine or a red wine the white wine here I have a lighter saon

Blanc which is a little bit more tart par is normal characteristics Chardon is buttery a little bit more heartier and then I have The Two Reds here this is a p Noir which is kind of more of the Cherry lighter red and then a cab saon which is a little bit more

Darker I really couldn’t figure out which would be the better pairing uh peanut is is light in flavor but I don’t know considering how creamy peanut butter is and how creamy this Rota is going to be of which one’s really going to be able to combat all that creamy so

Just to start off at have peanut and I’m probably should grab some peanut butter let’s go test some peanut Butter all right we’re going to take this Mak it in a sauce and that’ll finish the k k but might as well just taste yeah so I don’t know is it a white one wine is it a red wine it’s so Creamy this actually was really good with it it’s sweet the peanut butter still kind of was able to be a peanut butter and it didn’t overpower it you know lowy my guess was about to go into the Reds as the best pairing the saon Blanc paired really well with that so like

With the raw peanuts completely overpowered it but when it came to peanut butter paed really well okay um we got a Chardon so that feels like I was drinking butter and then this peanut butter is already creamy like Butter wow because these are so equal in flavor the I got all the peanut butter components the saon Blanc a little bit higher in acid was able to cut through the peanut butter and I was able to get the Apple sweetness from this but it paired well with the peanut butter

Almost like peanut butter and jelly if I was going to drink something together I would have these together my goal here for this dish is to find something that’s going to blend an acid to help cut that creaminess but let’s go and try with the Reds let’s see where this Goes So already right out the bat this just overpowered the peanut butter completely lost peanut butter and I’m going to assume that this is going to not even pair well with it just cuz this is the lighter red so it’s like you’re fishing with an M80 and then you’re going to be fishing with

Dynamite I’m going to say this is going to need some white wine but I’m going to assume this is probably better to cook with let’s go cook all right we’re going to start off by making cut cut the recipe is originally made with oxtail because there’s not too much meat

I’m adding shank here and we’ll be brazing this to fork tender I’m going to add a ton more water than I normally do because Reser requires a lot of liquid and luckily oxil has bones in there and has some good gelatin so it’ll make a good Broth that looks for tender right all right let’s chop some veggies I’m going to start off with some Chinese eggplant I like to remove the top and the bottom we’ll be splitting these in half to make it easier for my knife and then we’re going to cut little half

Moons for the green beans I’m just lining up the edges so that I can cut off these ents equally and then I’m going to give another chop so that they’re about 2 in Long the kaboa squash is a little challenging so be careful when you’re cutting this because there’s so much room for a knife slipping and it can get pretty dangerous I like to remove the top and the bottom so it gives me a flat surface and there’s less room for this thing to roll Away I’m looking to split this thing in half so I can expose the seeds I like to use a towel to put over the pointy tip so it’ll help me get the leverage I need to chop this and then I’m going to take a spoon and just shovel them

Out and then because these cook so quickly and are super creamy as a bite I’m going to cut these thin and try and Fry these to add some crispy Texture I dipped the kaboa in a little bit of cornstarch and and then I’m just pan frying These next I’ll clear my pan out and then add some water and blanch the green beans I know they’re done when they’re bright green like this and they Al Dente to the teeth once the green beans are done I’ll clear out the water and then I’ll use

The heat to dry the Pan Once there are no more visible signs of water I’ll add some cooking oil and then I’m going to go ahead and sauté these Chinese Eggplants a Moment of Truth we’re going to make some risotto let’s go ahead and get the pan hot I’m going to sauté some white onions until translucent and then I’m going to add the aboreal rice here I have a half a cup we’re going to toast it next I’m I’m

Going to add the white wine saon Blanc the one that we tasted the peanut butter with for acid and I’m going to let that soak up once that is absorbed I’m going to go ahead and add a hot oxtail broth the grains do better when you use a hot

Broth and then I’m going to just Ladle enough to cover the grains once the grains have absorbed the liquid I’m going to continue repeating this step by adding more broth letting it absorb until it gets a little bit soft in the final stages I’m going to go ahead and

Add a bit of the peanut butter sauce that I’m going to mix with the oxtail broth on the Side I’m adding the peanut sauce little by little making sure that it’s going to be at the perfect peanut buttery by the time I’m done here I’m going to add some fish sauce and then I’m going to reintroduce the eggplants and kind of treat that as my soft

Vegetables last here I’m going to garnish with the oxtail that’s going to be toss in the peanut sauce as well and then here I’m adding the green beans that we blanched and then I’m going to add those little crispy fried kaboa squashes I’m drizzling the bong again this thing is really potent

So I just want little bits of it and I think we’re Done all right moment of truth Fork it’s spoon tender this is delicious this is so good M I got a eggplant it was still juicy M this the squash is a good contrast of textures got a little bit of bong on my squash it was sweet salty so

Good that was incredible shout out to the Netflix Team over at replacing Chef Chico and I am so jealous that you guys thought of this I tried to do Filipino Filipino fusion with some risoto and sinong and that was the worst idea but Kare Kare with risoto it just was the

Right pairing it it made sense it it was still creamy on the K side it was still creamy on the risoto the both characteristics of each dish lent well to each other it was amazing it was it changed my life I could not stop thinking about this meal the next day I

Was like oh my God this is absolutely fantastic you need to try this at home so I’m going to go ahead and leave a link in the show notes it’ll be an Amazon link that’ll have all the ingredients just fway I get a kickback but just watch the video over again try

To replicate it if you can if you have any questions don’t hesitate to DM me I’m also going to leave another link with a a recipe it’ll be like a rough guideline but if you it’s something you should try to experience I I know this place this this dish doesn’t really

Exist anywhere else but who knows maybe when I get my own restaurant and I can do Filipino fusion with the skatepark that’d be the day right so hey uh if you found some value to this hit like subscribe all that stuff I’m just really glad you went on this adventure with me

And I’ll see you in the next video yeah