Kare Kare Recipe Kare Kare is a traditional Filipino stew complimented with a thick savory peanut sauce. The commonly used meats for this dish are ox tail, tripe, and pork leg; on some occasions goat and chicken meat are also used. Besides the peanuts, this dish depends on the shrimp paste (on the side) in order to be fully enjoyed. Traditionally, “palayok” (clay cooking pot) is used to cook this dish and it is also used as the serving pot. Ingredients: 1 kilo of beef (round or sirloin cut) cut into cubes, beef tripe or oxtail (cut 2 inch long) or a combination of all three (beef, tripe and oxtail) 3 cups of peanut butter 1/4 cup grounded toasted rice 1/2 cup cooked bagoong alamang (anchovies) 2 pieces onions, diced 2 heads of garlic, minced 4 tablespoons atsuete oil 4 pieces eggplant, sliced 1 inch thick 1 bundle Pechay (Bok choy) cut into 2 pieces 1 bundle of sitaw (string beans) cut to 2 long 1 banana bud, cut similar to eggplant slices, blanch in boiling water 1/2 cup oil 8 cups of water Salt to taste Cooking Instructions: In a stock pot, boil beef, tripe and oxtails in water for an hour or until cooked. Strain and keep the stock. In a big pan or wok, heat oil and atsuete oil. Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste. Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes - Do not overcook the vegetables. Serve with bagoong on the side and hot plain rice. ENJOY!!!!...BON APPETIT!!
Posted on: Sun, 10 Aug 2014 04:36:53 +0000
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