HEALTHY KARE KARE (without the Bagoong Alamang) INGREDIENTS: 1 kg or 2 lbs. oxtail 1 tbsp. extra-virgin olive oil 1 bulb of garlic, peeled (whole cloves) 1 medium onion, sliced 1/2 cup achuete water 1 cube of Knorr chicken broth 4 tbsp creamy peanut butter 2 tbsp toasted powdered rice, or flour (A slurry of 3 tbsps. all-purpose flour, thoroughly mixed with cold water, until lumps disappear; use a fork) 1 tsp. salt (a combination of garlic salt and sea salt, to taste, if you are not eating this with bagoong) 1/2 kilo of 1 lb. green beans, cut 2 medium eggplants, cut crosswise in 1/3′s, then halved horizontally Chinese cabbage or bok choy, cut, optional COOKING DIRECTIONS: 1. Cut the oxtail 2 inches length then put it in a large pot , add enough water and simmer until tender, add more water if necessary. This will take anywhere from two to three hours. (Note: This is a very fatty broth.) 2. Prepare the achuete , soak in water for 30 minutes then press between you fingers until water turn red,then strain and set the red water aside. OR get 1/2 cup of cold water and mix with 1 tbsp. of annatto (achuete) powder until there are no lumps. 3. Drain the meat and set the broth aside. 4. Saute garlic and onions and add the cooked oxtail, saute for 3 minutes then add 1 cup of water. Add chicken broth cube. Add another cup of water, and 1 cup of reserved broth, salt to taste and the achuete water. Simmer for 15 minutes. 5. Then add the peanut butter and toasted rice powder and simmer for another 5 minutes. OR add the all-purpose flour slurry into the mixture and stir until the mixture thickens and looks a little transparent. If I am pressed for time, I mix the slurry first, then cook it on a separate saucepan until it thickens. Then, I transfer it to the mixture. 6. Add green beans and eggplant and cook until tender, not mushy. Sometimes, during the second hour of the oxtail being tenderized in the huge pot, I get about one cup of the broth and simmer the slices of eggplant in a saucepan before mixing it with the dish later on. I also add a little kasubha (saffron) and some pepper. Then transfer to a bowl and serve with bagoong alamang (a Filipino shrimp paste)and boiled rice.
Posted on: Mon, 15 Jul 2013 08:10:59 +0000