Dale Taldes Short Rib Kare-Kare

• 3 tablespoons vegetable oil
• 1 teaspoon annatto seeds (aka achiote seeds; available at Latin markets)
• 1/2 teaspoon turmeric powder
• 1 medium Spanish onion (1/2 pound), very roughly chopped
• 1 (2-ounce) knob peeled ginger (about 4 by 1 1/2 inches), roughly chopped
• 2 medium garlic cloves, smashed and peeled
• 2 fresh red Thai chilies, halved lengthwise (including seeds)
• 1/3 to 1/2 cup Shrimp Paste Soffrito, or well-stirred barrio Fiesta brand spicy ginisang bagoong
• 2 tablespoons granulated sugar
• 1 medium tomato (about 1/2 pound), very roughly chopped
• 4 cups well-shaken coconut milk
• 1/4 cup distilled white vinegar
• 5 pounds boneless beef short ribs (excess fat trimmed) or chuck roast, cut into approximately 3-inch pieces
• 5 tablespoons smooth peanut butter
• 2 1/4 ounces belacan (a quarter of an 8.8-ounce brick), coarsely crumbled with gloved hands
• 1/2 cup vegetable oil
• 3 tablespoons annatto seeds
• 1 pound tomatoes, cored and roughly chopped
• 1 medium Spanish onion (about 3/4 pound), roughly chopped
• 10 medium garlic cloves, roughly chopped
• 1 (1-ounce) knob peeled ginger (about 2 by 1/2 inches), roughly chopped
• 10 fresh red Thai chilies, stemmed and roughly chopped (including seeds)
• 2 1/2 teaspoons turmeric powder
• 1/2 cup distilled white vinegar
• 3 tablespoons granulated sugar
• Garlic-chili vinegar
• Thinly sliced cilantro stems
• unsweetened coconut flakes, toasted

1. Preheat the oven to 400F.
2. Put the belacan on two layers of aluminum foil and fold to make a package.
3. Put it on the oven rack and bake, turning it over once, just until it smells really, really nasty but before your neighbors call the police, about 5 minutes.
4. Set the package aside.
5. Combine the oil and annatto seeds in a large skillet, set it over medium heat, and wait for the seeds to sizzle slightly, about 5 minutes.
6. Strain the bright-red oil, discarding the seeds.
7. Return the oil to the pan, set it over medium heat, and add the tomatoes, onion, garlic, ginger, chilies, and turmeric.
8. Cook, stirring occasionally, until the onions are very soft, 15 to 20 minutes.
9. Stir in the toasted belacan and cook for 5 minutes more to infuse the mixture with its flavor.
10. Let the mixture cool to warm.
11. Puree the mixture in a blender with the vinegar and sugar until very smooth.
12. Store the soffrito in an airtight container in the fridge for up to 1 month or in the freezer for up to 6 months.

vegetable oil, annatto seeds, turmeric powder, onion, ginger, garlic, fresh red thai chilies, shrimp, sugar, tomato, wellshaken coconut milk, white vinegar, boneless beef short ribs, smooth peanut butter, belacan, vegetable oil, annatto seeds, tomatoes, spanish onion, garlic, ginger, chilies, turmeric powder, white vinegar, granulated sugar, garlic, cilantro stems, coconut flakes

Taken from www.foodrepublic.com/recipes/dale-taldes-short-rib-kare-kare/ (may not work)