RCI-SP.004.0188.001
Kare-Kare
Any Philippine fiesta, particularly in the Tagalog region, is not complete without Kare-Kare, the stew with a rich nutty sauce and served with a variety of vegetables Contributed by World Recipes Y-GroupThis Y-group is international.
Prep10 min
Cook25 min
Total35 min
Servings4
Difficultyadvanced
Ingredients
- kilo beef (tender cut from sirloin or round) cut into chunk cubes½ unit
- 2 unit
- pig hocks2 unit
- 7 cups
- 1 pinch
- ½ cup
- atsuete oil4 tablespoons
- 2 heads
- 2 medium
- bagoong alamang (shrimp paste)½ cup
- ground nuts or 4 cups of peanut butter3 cups
- ¼ cup
- 5 pieces
- banana bud (cut to almost proportional to eggplant slices1 unitblanch in boiling water)
- bundle sitaw (string beans) cut to 2" long1 unit
Method
1
Bring water to a boil in a large pot, then add beef chunks, oxtail, and pig hocks with a pinch of salt and pepper; reduce heat and simmer until the meat is tender and begins to fall apart.
60 minutes
2
Remove cooked meat from the broth, reserving the broth separately; set meat aside and strain the broth through a fine sieve to remove impurities.
5 minutes
3
Heat oil in a large pan, then add minced garlic and diced onions; sauté until fragrant and the onions become translucent.
5 minutes
4
Pour atsuete oil into the pan with the garlic and onions, stirring well to distribute the color and flavor throughout the mixture.
2 minutes
5
Add bagoong alamang to the pan and stir constantly for 2 minutes to release its umami flavors into the oil base.
2 minutes
6
Gradually add the peanut butter and ground toasted rice to the pan, stirring continuously to create a smooth, thick paste without lumps.
3 minutes
7
Pour the reserved broth slowly into the paste mixture while stirring constantly to achieve a smooth, sauce-like consistency; adjust thickness by adding more broth if needed.
5 minutes
8
Return the cooked meat to the pot with the sauce and bring to a simmer; maintain a gentle simmer while preparing vegetables.
10 minutes
9
Blanch banana bud slices in boiling salted water for 5 minutes until slightly softened; remove with a slotted spoon and set aside.
5 minutes
10
Add eggplant rings and string beans to the simmering kare-kare; cook for 8-10 minutes until the vegetables are tender but still maintain their shape.
10 minutes
11
Gently stir in the blanched banana bud slices and simmer for another 3-5 minutes to allow all flavors to meld together.
5 minutes
12
Taste and adjust seasoning with additional salt and pepper as needed; serve hot in a shallow bowl with the meat, vegetables, and rich peanut sauce.