Kare-kare is a Philippine stew. It is made from peanut sauce with a variety of vegetables, stewed oxtail, beef, and occasionally offal or tripe. Meat variants may include pork meat / legs or (rarely) chicken. It is often eaten with bagoong (shrimp paste), sometimes spiced with chili, and sprinkled with calamansi juice. Traditionally, any Filipino fiesta is not complete without kare-kare. In some Filipino-American versions of the dish, oxtail is exclusively used as the meat. (from http://en.wikipedia.org/wiki/Kare-kare)
Today, I will share to you my mom's recipe of Kare-kare. This is her menu every Saturday on our Eatery before.
Ingredients:
1 kg beef, cut
1 kg beef, cut
1/2 kg beef tripe (twalya ng baka) or oxtail
1 clove garlic, minced
1 medium onion, minced
1 medium cabbage
8 pcs string beans
2 medium eggplant
1 cup peanut butter
1 cup ground rice
1 small flower bud
1/2 cup annatto seeds (achuete)
3 tbsp cooking oil
2 cups coconut milk
1.5 liter of water
3 cups of water
shrimp paste (bagoong)
Procedures:
1. In a large pot, add the water and bring to boil.
2. Add the beef and beef tripe slices together with the onion and salt, let it simmer for 2 hours until the meat is tender.
3. Add the vegetables and set aside once half cooked.
4. On a strainer, add the annatto seeds and put it on the large pot to color the soup. Once the soup turns into orange, set aside the annatto seeds.
5. Mix the peanut butter and ground rice in 3 cups of water.
6. Add the mixed peanut butter and ground rice and let it simmer for 5 minutes.
7. Add the coconut milk and simmer it again for 3-5 minutes.
8. On a separate pan, saute the garlic until crisp.
9. Top the crisp garlic and vegetables.
10. Sever hot with shrimp paste (bagoong). Enjoy!
