kare-kare
Next Dish: Ibirayi
Kare-Kare is a traditional Filipino stew that is characterized by its thick, savory peanut sauce. The main ingredients typically include oxtail, offal, and vegetables such as string beans, eggplant, and bok choy. It is often colored with annatto seeds to achieve its distinctive orange hue. The dish is traditionally served with bagoong, a fermented seafood paste, on the side.
Recipe
Ingredients:
1 kg oxtail, cut in 2" lengths
1/2 kg beef tripe, cut into 2" squares (optional)
3 large eggplants, sliced into 1" rounds
1 bundle string beans, cut into 2" lengths
4 pcs banana heart, cut into wedges
1/2 cup peanut butter
1/4 cup toasted ground rice
1/4 cup annatto seeds soaked in 1/2 cup water
6 cloves garlic, minced
1 onion, chopped
Salt and pepper to taste
4 tbsp cooking oil
8 cups water
1 bundle pechay (bok choy), base trimmed
Shrimp paste (bagoong) for serving
Instructions:
In a large pot, combine oxtail (and tripe if using) with 8 cups of water. Bring to a boil and then simmer until meat is tender. This will take about 1 to 1.5 hours. Add more water if needed.
In a pan, heat oil and sauté garlic and onions until fragrant and onions are translucent.
Add the sautéed garlic and onions to the pot of tender oxtail. Mix well.
Strain the annatto seeds from the water and add the annatto water to the pot. Stir well until the color is evenly distributed.
Add the peanut butter and toasted ground rice to the pot. Stir well until the peanut butter is melted and the sauce has thickened.
Season with salt and pepper to taste.
Add the eggplants, string beans, and banana heart to the pot. Simmer for about 10 minutes or until the vegetables are tender.
Add the pechay and simmer for another 2 minutes.
Serve the Kare-Kare with a side of shrimp paste.
Enjoy your meal!