Kare - Kare Recipe Video
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
| Oxtail/Beef slices | 3 Pound | |
| Banana flower bud | 1 Small, sliced | |
| Pechay/Bok choy | 1 Bunch (100 gm) | |
| String beans | 1 Bunch (100 gm), chopped | |
| Eggplants | 4 Medium, sliced | |
| Peanuts | 1 Cup (16 tbs), ground | |
| Peanut butter | 1 Cup (16 tbs) | |
| Shrimp paste | 1 Cup (16 tbs) | |
| Water | 1 Liter | |
| Annatto seeds | 1 Cup (16 tbs), soaked | |
| Rice | 1 Cup (16 tbs), toasted, ground | |
| Garlic | 1 Tablespoon, mince | |
| Onion | 1 Large, chopped | |
| Salt | 1 Teaspoon | |
| Black pepper | 1 Teaspoon, ground |
Directions
MAKING
1. In a large pot boil water.
2. Put in the oxtail followed by the onions and simmer for 2.5 to 3 hrs. or until tender (35 minutes if using a pressure cooker).
3. Once the meat is tender, add ground peanuts, peanut butter, and coloring and simmer for 5 to 7 minutes.
4. Add the toasted ground rice and simmer for 5 minutes.
5. On a separate pan, sauté garlic, add the banana flower, eggplant, and string beans and cook for 5 minutes.
6. Transfer cooked vegetables to the large pot.
7. Add salt and pepper to taste.
SERVING
8. Serve hot with shrimp paste.
1. In a large pot boil water.
2. Put in the oxtail followed by the onions and simmer for 2.5 to 3 hrs. or until tender (35 minutes if using a pressure cooker).
3. Once the meat is tender, add ground peanuts, peanut butter, and coloring and simmer for 5 to 7 minutes.
4. Add the toasted ground rice and simmer for 5 minutes.
5. On a separate pan, sauté garlic, add the banana flower, eggplant, and string beans and cook for 5 minutes.
6. Transfer cooked vegetables to the large pot.
7. Add salt and pepper to taste.
SERVING
8. Serve hot with shrimp paste.
Chef
