The kare-kare is a Filipino stew flavored with ground roasted peanuts or peanut butter, broth with various vegetables, oxtail and occasionally offal or tripe. The meat can be exchanged for goat or (rarely) chicken. It is often eaten with bagoong (shrimp paste), sometimes with peppers, and sprinkled with calamansi juice. Traditionally Philippine holidays (especially in the region of Pampanga ) are not complete without kare-kare.
There are several stories about the origin of this relatively unusual but distinctive Filipino dish. One is coming from Pampanga. Another, which has its origins in the majestic mulberry elite dishes that once it was established in Manila before the Spanish arrival (interestingly, Sulu and Tawi-Tawi the kare-kare is still a popular dish).
Description
Oxtail with skin into pieces about 5 cm long are cut and cooked to soften gut. Sometimes pieces of calf's feet or added chaps . When meat is tender, the soup becomes gelatinous, adding peanuts roasted ground (or peanut butter ) and glutinous rice roasted ground to thicken. It uses atsuete ( annatto ) for color. Typical vegetables include kare-kare tender buds of banana (put ng saging), eggplant , green beans and Chinese cabbage (pechay). The kare-kare is often served hot with special bagoong Alamang (sauteed shrimp paste salt).
KareKare Recipe
Estimated cooking time: 2 hours
Kare Kare Ingredients:
1 kilo of beef (round or sirloin cut) cut into cubes, beef tripe or oxtail (cut 2 inch long) or a combination of all three (beef, tripe and oxtail)
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 oil atsuete
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
Kare Kare Cooking Instructions:
In a stock pot, boil beef, tripe and oxtails in water for an hour or until cooked. Strain and keep the stock.
In a big pan or wok, heat oil and oil atsuete.
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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There are several stories about the origin of this relatively unusual but distinctive Filipino dish. One is coming from Pampanga. Another, which has its origins in the majestic mulberry elite dishes that once it was established in Manila before the Spanish arrival (interestingly, Sulu and Tawi-Tawi the kare-kare is still a popular dish).
Description
Oxtail with skin into pieces about 5 cm long are cut and cooked to soften gut. Sometimes pieces of calf's feet or added chaps . When meat is tender, the soup becomes gelatinous, adding peanuts roasted ground (or peanut butter ) and glutinous rice roasted ground to thicken. It uses atsuete ( annatto ) for color. Typical vegetables include kare-kare tender buds of banana (put ng saging), eggplant , green beans and Chinese cabbage (pechay). The kare-kare is often served hot with special bagoong Alamang (sauteed shrimp paste salt).
KareKare Recipe
Estimated cooking time: 2 hours
Kare Kare Ingredients:
1 kilo of beef (round or sirloin cut) cut into cubes, beef tripe or oxtail (cut 2 inch long) or a combination of all three (beef, tripe and oxtail)
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 oil atsuete
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
Kare Kare Cooking Instructions:
In a stock pot, boil beef, tripe and oxtails in water for an hour or until cooked. Strain and keep the stock.
In a big pan or wok, heat oil and oil atsuete.
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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