It’s lunch time here now and I am craving for a hot bowl of my favorite kare-kare. This dish is a bestseller in our family. My mother knows how to cook a lot of Filipino dishes. I, on the other hand, am more inclined to eating than cooking (lol).
I am going to share the recipe of this dish in this post. I found the recipe online. It is pretty much the same as my mom’s (I couldn’t find mom’s so I just look it up in the Internet).
Well, here goes the Kare-Kare recipe:
Estimated cooking time: 2 hours
· 1/2 kilo beef (round or sirloin cut) cut into cubes (for a more traditional kare kare, use cleaned beef tripe instead of beef)
· 1/2 kilo oxtail, cut 2 inch long
· 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
· In a stock pot, boil beef 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 (Shrimp paste) on the side and hot plain rice.