Kare-Kare

 

    Kare-kare is a beloved Filipino stew known for its delicious peanut sauce. It usually includes tender oxtail, beef tripe, and a mix of vegetables like eggplant, string beans, and bok choy, all cooked together in a thick, nutty sauce. The peanut sauce is the highlight of the dish, made from ground roasted peanuts or peanut butter, often mixed with annatto seeds for a bright orange color. Shrimp paste (bagoong) is traditionally served on the side to add a salty and strong flavor.

    Kare-kare is often enjoyed during special occasions because of its richness and the time it takes to make. It's a true representation of Filipino cooking and a must-try for anyone who enjoys flavorful and comforting stews.

Ingredients:

1. 1.5 kg oxtail (cut into pieces)
2. 1 kg beef tripe (cut into pieces)
3. 3-4 pcs eggplants, sliced
4. 1 bunch sitaw (string beans), cut into 2-inch pieces
5. 1 bunch pechay (Chinese cabbage), sliced
6. 1 cup sliced banana blossoms (optional)
7. 1 cup roasted peanuts
8. 1/2 cup peanut butter
9. 1/4 cup annatto seeds
10. 1/4 cup oil
11. 1 onion, chopped
12. 5 cloves garlic, minced
13. 2 tablespoons rice flour
14. Water
15. 1 tablespoon salt
16. 1 teaspoon pepper
17. 1 Knorr Beef Cube
18. Bagoong alamang (shrimp paste) - for serving

Procedure:

1. In a large pot, combine oxtail, beef tripe, and enough water to cover.
2. Bring to a boil, then reduce heat and simmer for 1-2 hours or until the meat is very tender.
3. Remove the meat from the pot and set aside. Strain the broth and reserve.
4. Make the Peanut Sauce:
5. In a small pot, heat oil. Add annatto seeds and cook for a few minutes until the oil turns reddish-orange. Strain the oil and discard the seeds.
6. In the same pot, sauté onion and garlic until softened.
7. Add roasted peanuts and peanut butter. Stir constantly until the peanut butter melts and the mixture is smooth.
8. Gradually add the reserved meat broth, stirring continuously to prevent lumps.
9. Dissolve rice flour in a small amount of water and add to the sauce, stirring until thickened.
10. Season with salt and pepper.
11. Cook the Vegetables:
12. In a separate pot, bring water to a boil.
13. Blanch eggplant for a few minutes until slightly softened.
14. Blanch sitaw for a few minutes until crisp-tender.
15. Blanch pechay and banana blossoms (if using) briefly.
16. Combine and Serve:
17. Return the cooked meat to the peanut sauce.
18. Add the blanched vegetables to the pot.
19. Simmer for a few minutes to allow the flavors to meld.
20. Serve hot with steamed rice and bagoong alamang on the side.

Rating:
⭐⭐⭐⭐⭐- It is mouthwatering because of its amazing smell and looks. It tastes delicious because of the rich peanut sauce and the combo of veggies and meat, plus it is also creamy. It tastes even better when you pair it with "bagoong alamang".