Kare Kare

This is a perfect mix of vegetable and meat. it is also one of the classic pinoy food and is a regular offerings in festivities particularly in Tagalog region. Kare Kare is a Philippine stew made from peanut sauce with a variety of vegetables and may include goat meat or chicken meat in rare cases. It is often served with bagoong (shrimp paste) sometimes spiced with chili and sprinkled with calamansi lime juice. Estimated cooking time is 2 hours.


Main Ingredients:

• 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

Cooking Instructions:

• 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 on the side and hot plain rice.