KARE KARE RECIPE

Kare Kare is a famous Filipino stew. The most common cut of beef used is tail or leg. I just love it with round beef or sirloin cut. Others use oxtail, pork leg and others prefer adding tripe to be more traditional.


This is thickened in a peanut-based sauce and best partnered with shrimp paste on the side in order to be absolutely enjoyed. We, Filipinos, call this shrimp paste as Bagoong Alamang. It is salted and fermented. And for me, Kare Kare is not Kare Kare without bagoong on the side. I can't fully enjoy this dish without it. 


There are so many Filipinos around the world and Im sure all of them know this incredible dish. Im sure everyone has a lot to say about this one because this is really something else. 


I want you to try this recipe and tell me what's on your mind.

INGREDIENTS: 


- 1/2 kilo beef (round or sirloin) cut into cubes. For a more traditional kare kare, use tripe
- 1/2 kilo oxtail, cut into 2 inch long
- 1 cup of peanut butter
- 1 cup ground peanuts
- 1/4 cup grounded toasted rice
- 1/2 cup cooked bagoong alamang (anchovies)
- 2 pieces onions, diced
- 2 heads of garlic, minced
- 4 tbsp atsuete oil
- 4 pieces eggplant, sliced 1 inch thick
- 2 bundles of Pechay (Bok choy) cut into 2 pieces
- 1 bundle of string beans cut to 2inch long
- 1 banana bud, sliced 1 inch thick 
- 1/2 cup oil
- 8 cups of water
- Salt and pepper to taste






COOKING PROCEDURES:


1. In a large pot, boil beef and oxtails in water for an hour or until meat is tender. 
2. Transfer the meat into a bowl, keep the stock and set aside.
3. Heat a big pan or wok, heat oil and atsuete oil, saute garlic and onion.
4. Add meat and mix.
5. Pour in the stock, add ground peanuts and peanut butter and simmer for about 10 minutes.
6. Add the toasted ground rice and let it cook over low heat for 5 minutes.
7. Add the eggplant, string beans, pechay and banana bud. Cook for 5 minutes. Do not overcook the vegetables.
8. Add salt and pepper to taste.
9. Serve with bagoong on the side.


Enjoy!