Wednesday, September 2, 2009


I had my first taste of Kare-Kare when I was in college. It is a Filipino dish but I had never tasted it before during my younger years. Maybe because this is commonly served in Tagalog region. They call it Kare Kare which is a beef and or ox tail in peanut sauce. It is also called as the Philippine Stew. Many Filipinos love it but I don't crave for it. I seldom try it when it is served on the dinner or buffet table. I am just not used to the taste. But for others, it is really good!

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

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

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