Kare-Kare I

This is a hearty meal thick stew with an unusual combination of flavors. Using vegetables like eggplants and green beans in a savory accent of peanut butter sauce and the succulent meaty goodness of delectable oxtails. Oxtails are sometimes hard to find or rather expensive, you can substitute it with beef shanks or short ribs or even pork.

Ingredients :

  • 1-1/4 lbs. oxtail (or beef shank or ribs)
  • 6 cups water
  • 2 tsp. salt
  • 2 tbsp. uncooked white rice (or store-bought rice flour)
  • 2 tbsp. oil
  • 1 onion, sliced
  • 3 cloves garlic, crushed
  • 1/2 cup annatto water (optional)
  • 4 tbsp. peanut butter
  • 1/2 lb. green beans, trimmed and cut into 2-in lengths
  • 1 lb. eggplant, trimmed and sliced
  • 1 head Chinese (Napa) cabbage, chopped (or 2 bunches spinach, rinsed and trimmed)
  • steamed rice, to serve
  • sautéed shrimp paste (bagoong), for dipping
(Measuring Cooking)

Cooking Procedures :

  1. Slice the oxtial into 1/2-inch (1.25-cm) pieces (or cut the beef into cubes, if using). Place the meat in a large saucepan. Add water and 1 teaspoon salt; bring to boil. Cover and cook over medium heat for 20 minutes, or until the meat is tender. Skim off the fat. Remove the meat and reserve broth; set aside.
  2. Place the rice in a small skillet over medium heat; stirring frequently for 10 minutes, or until toasted brown. Transfer toasted rice in a mortar or food processor and grind to a flour-like consistency. But, if you’re using store-bought rice flour: Place the flour in a small skillet over medium heat; stirring frequently for about 5 minutes, or until toasted brown. Set aside.
  3. In another skillet, heat oil over medium heat. Add onion and garlic, sauté until onion is translucent. Add the cooked meat and the remaining 1 teaspoon salt; stir-fry for 7 minutes, or until golden brown.
  4. In a saucepan over medium heat, pour 4 cups of the reserved broth, annatto water -if using, peanut butter, toasted rice flour, green beans and eggplant; cook, stirring occasionally, for about 20 minutes, or until vegetables are tender. Reduce heat to medium-low, add the Chinese cabbage and simmer for about 5 minutes. Serve hot with steamed rice and sautéed shrimp paste.
  5. Serves 4.

 

Check Out More

Pinoy Food Recipe


Have You Tried These Other Panlasang Pinoy Recipe ?

This is another way in cooking Filipino Beef Asado. Hope you like it and enjoy your meal. Ingredients : 1/2 lb. beef, cut into thinly strips 2 tbsp. butter 3 cloves garlic, minced 1 onion, finely chopped 2 tbsp. soy sauce 2 tbsp. Worcestershire sauce 1/2 tsp. salt spring onions, cut into 2 inch long – for ga[...]

Chicken Curry

This chicken curry recipe is made in Filipino style of cooking. This curry recipe is one of the filipino dish that we usually prepare in every birthdays and parties when we were still in the Philippines. And now, that we’re here in Canada, this chicken dish is still one of our favorites during sp[...]

Ingredients : 2 eggs 2 tbsp. milk salt and pepper 1 or 2 tsp. butter (or bacon fat or vegetable oil) Cooking Procedures : Break eggs into bowl. Add milk and season with salt and pepper. Beat with fork. In a small heavy skillet, melt butter (or heat bacon fat or vegetable oil) over medium-low heat. Tip pan so b[...]

Ingredients : 1/4 lb. ground pork 1/4 lb. ground beef 4 cloves garlic, minced 2 onions, chopped 1 tsp. oregano 1/4 cup sugar salt and pepper, to taste 2 to 4 hotdogs (wieners), sliced 1 can tomato sauce 1 can tomato paste 1 cup spaghetti water cornstarch, to thicken (optional) 1/2 lb. spaghetti grated cheese ([...]

Tortang Talong is a healthy eggplant recipes that Filipino loves to cook because it’s budget friendly and very tasty. Yes, making this recipe needs little bit of patience because of the grilling or broiling, peeling then cooking it again… but the end result is very satisfying. Anyways, hope you lik[...]