KARE-KARE (Filipino dish - stew)

Kare-kare is a popular Philippine dish. It is a stew of either beef, pork, oxtail, goat, or other kinds of meat and mixed with vegetables. What makes it more tasty is the sauce bagoong alamang (shrimp paste). There are lots of ways on how to cook kare-kare and some are little bit complicated and lots of work to do but mine is simple and the easiest way to cook. And I'm avoiding too much fat that is why I don't sautee my vegetables like others do but it depends on how you cook. This dish contain more vegetables so reduce if you like it less veggies. You can also use pork hock and tripe instead of oxtail. For those who cannot find the fresh banana bud/heart, you can use the banana blossom in can that is sold in Asian supermarket.           
   

Kare-kare recipe:

Ingredients:
    1/2 k. ox-tail, cut in desired pieces
    1/2 k. tripe, cut in 2 inch
    3 medium size eggplant, sliced 1 inch diagonally
    1 bundle of string beans (sitaw), cut 1" long
    1 medium size banana bud/heart
    5 heads bok choy (pechay)
    1 cup peanut butter
    1/4 cup ground toasted rice (or flour)
    2 tbsp. annatto (atsuete) oil
    1 pack Mama Sita kare-kare stew base mix
    1 large onion, sliced
    5 cloves of garlic
    salt and pepper to taste
    Shrimp paste

How to cook Kare-kare

Procedure and cooking instructions:
1.  In a casserole, put the ox-tail with water, cover and let it boil for 15-20 minutes until the scums (dirt) comes out on the surface.
2.  Dump the first boil, rinse the meat thoroughly and remove the dirt and fats (if you don't like it). Blanch the tripe in hot water, slice 1 inch diagonally or according to your size and set aside.
3.  For the second time, boil the meat with enough water to cover. Add garlic, onion, pepper and salt when boiling.
4.  Let it boil in a medium fire until the meat becomes tender.(it depends on how tender you like the meat).
5.  After 1 hour of boiling meat add now the tripe. Mix the meat once in a while and add water if needed.
6.  While stewing the meat, pour the rice in a hot pan and fry it until the rice becomes brown then grind it using mortar and pestle. For some because this has too much work, they rather use the flour mix in water to thicken the sauce.
7.  When the meat is tender (approximately 2 hours), pour the ground toasted rice or flour, peanut butter, annatto oil and  Mama Sita kare-kare powder (mix in water) to thicken the sauce and its soup now change in color. Then simmer for 10-15 minutes.
8.  Add now all vegetables (except bok choy because this cooks easily than other veggies) and stir then let it simmer for  another 10 minutes.
9.  Put salt to taste but not too salty because these stew has the shrimp paste side dish to balance the taste when eating.
10. Add now the bok choy then cover the pot. After 5 minutes remove from heat in order not to overcook the vegetables.
11. Serve hot with shrimp paste and rice.

See also:
  
FILIPINO DESSERTS:

• How to cook ARROZ CALDO (Broth/Soup Rice)
• How to make BUKO FRUIT SALAD (Filipino dessert) 
• How to bake CASSAVA CAKE (Filipino dessert)
• How to cook GINATAANG BILO-BILO (Rice Balls with Coconut Milk)
• How to make HALO-HALO (Filipino cold dessert mix)
• How to cook LECHE FLAN (Philippine version)

FILIPINO DISHES:

• ADOBONG KANGKONG (WATER SPINACH)
• ADOBONG MANOK (Filipino National Dish)
• ADOBONG PUSIT
• BEEF STEAK
• FILIPINO STYLE CHICKEN CURRY
• GINISANG AMPALAYA NA MAY ITLOG (sauteed bittermelon with egg)
• GINISANG MUNGGO (Sauteed Mung Beans)
• GINISANG UPO (Sauteed White Squash)
• KARE-KARE (Filipino dish - stew)
• LAING
• MECHADO (Filipino style)
• PAKBET or PINAKBET (Ilocano dish)
• PANCIT BIHON GUISADO
• PANCIT PALABOK
• PHILIPPINE SPRING ROLLS (Lumpiang Shanghai)
• PORK BINAGOONGAN
• SINIGANG NA BANGUS (Filipino soup dish)
• SINIGANG NA HIPON
• SINIGANG NA TILAPIA (Tilapia fish sour soup) 
• SPAGHETTI (Filipino Style)

ALPHABETICAL LISTING OF ALL MY BLOGS