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Kare Kare

Ingredients

  • 1/2 kg beef (round or sirloin cut) cut into cubes (for a more traditional kare kare, use cleaned beef tripe instead of beef)
  • 1/2 kg 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

Procedure

  1. In a stock pot, boil beef and oxtails in water for an hour or until cooked. Strain and keep the stock.
  2. In a big pan or wok, heat oil and atsuete oil.
  3. Saute garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter.
  4. Bring to a boil and simmer for 15 minutes. Salt to taste.
  5. Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes - Do not overcook the vegetables.
  6. Serve with bagoong (shrimp paste) on the side and hot plain rice.
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Last Update: 01 January 2010

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