ni Michelle Sison @Life & Style Recipe | September 25, 2025
Exploring the vibrant taste of classic Kare-kare into the next level of goodness!
Presenting…
CHIKAREKARAMEN
For 2 Pax
Ingredients:
½ Pack Rice Noodles
Boneless Chicken Thighs (2pcs)
Chicken Stock (1 Liter or 4 cups)
Chicken Cube (1pc)
Peanut Butter (1 cup)
Minced Garlic (1tbsp)
Chopped Onions (½ cup)
Chopped String Beans (½ cup)
Small Sliced Eggplant
Pechay (1pc)
Chopped Cilantro (¼)
Annatto seeds (1tsp)
Oil 1tbsp
Cornstarch (2tbsp)
Fish Sauce (3tbsp)
Sugar (1tbsp)
Bagoong (1tbsp)
Salt & Pepper to taste
Procedure:
Make the sauce
Put oil in a casserole and fry the annatto seeds for 1 minute.
Strain the annatto seeds and place back the annatto oil into the casserole.
Sauté the garlic and onions until fragrant for 2 minutes.
Add the peanut butter, chicken cube, fish sauce, sugar, and chicken stock. Mix well until combined.
Let it simmer and set aside.
For Toppings
Place the rice noodles in a bowl covered with cold water.
In a saute pan, fry the sliced eggplant until medium brown.
Season the chicken thighs w/ salt & pepper then dredge it w/ cornstarch. Pan fry until fully cooked.
In a boiling water, blanch the string beans and set aside.
Cook the noodles in the boiling water for 4 minutes until al dente, set aside.
Plating your bowl:
Place the noodles in two separate bowls.
Add the kare-kare soup until it reaches the top of the noodles.
Place the chicken, vegetables and bagoong on the top of the noodles.
Sprinkle cilantro on top.
BULGARLICIOUS PRESENTS KITCHEN CHAOS, UNTIL OUR NEXT RECIPE
