How to Cook the Best Kare-Kare

A very well known Filipino dish, this delicious stew is cooked in a savory thick peanut sauce with oxtail, beef meat or tripe, and lots of vegetables. No feast celebration is complete without this special dish in the buffet table. But this has become an almost anyday dish, because there are several versions of Kare-Kare. 

The best condiment for Kare-Kare is the sautéed shrimp paste (bagoong alamang). Just like the other Filipino dish, Kare-Kare is best eaten with hot steamed rice.

Special Kare-Kare Recipe

Ingredients:

·         1 kilo Ox tail

·         ½ kilo mask, tripe or beef meat

·         1 tbsp. oil

·         1 tbsp garlic, chopped

·         1 large onion, diced

·         2 sachets Kare-Kare mix

·         1 cup of peanut butter

·         1/4 cup grounded toasted peanuts

·         1 tablespoon atsuete/annatto powder

·         2 pieces eggplant, sliced 1 inch thick

·         1 bundle Bok Choy (Pechay)

·         1 bundle of Sitaw

·         1 bundle of Petchay

Sauteed Shrimp Paste Recipe:

·         2 tsps cooking oil

·         2 medium onion, sliced

·         5 pcs ripe tomatoes, sliced

·         3-4 tbsps cooked Bgoong in bottle

·          1 tbsp calamansi juice

·         1-2 tsps white sugar