Your new pantry favorite: Kare-kare compound butter. Melt it to flavor meat and vegetables, or slather it over bread and crackers as a savory spread.
Repurpose extra kare-kare sauce into a versatile kare-kare compound butter. Once hardened in the fridge, you can slice and use it however you like:
To make compound butter, you mix your flavorings of choice—herbs, spices, seasonings, condiments—into softened butter. You then reshape it into a log with parchment paper or cling wrap, then refrigerate it until solid and firm. A classic type of compound butter is maître d'hôtel butter, which is flavored with parsley and lemon juice.
This recipe is as simple as unsalted butter + kare-kare sauce. You can use leftover or extra sauce from the stew, or whip up a quick version with peanut butter, bagoong, atsuete seeds, and shrimp stock, as we do.
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