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Kare-Kare
If a peanut satay and a curry had a baby, it would be kare-kare! A loved comfort food, this classic peanut-based stew is both sweet and savory. Filipinos love adding bagoong (shrimp paste) to add saltiness to this dish – lalo kang mapapakanin!
Kare-Kare is known for its long and laborious cooking process making it a star of big parties. It’s traditionally made with ground toasted rice and crushed peanuts, with meats like oxtail and pork hocks. Now you can get pantry shortcuts like Mama Sita’s Kare-Kare Mix, it’s much easier to satisfy your Kare-Kare cravings.
Enjoy this recipe from Vanjo Merano of Panlasang Pinoy!
Shop the Ingredients:
The sauce makes Kare-Kare special. The thick sweet and savory sauce pairs well with any protein! Some restaurants have put a modern twist to this dish by putting Lechon Kawali instead of Oxtail.
What You Need:
3 lbs Oxtail (2 inch slices)*
1 pc Banana Blossom
1 bundle Pechay or Bok Choy
1 bundle String Beans (cut in 2 inch slices)
4 pcs Eggplants (sliced)
1 cup Ground Peanuts
1/2 cup Peanut Butter
1/2 cup Shrimp Paste
4 1/2 cup Water
1/2 cup Achuete Powder
1/2 cup Toasted Ground Rice
1 tbsp Garlic (minced)
1 pc Onion (chopped)
Salt and Pepper to taste
*You can substitute this with Pork Belly or other proteins
Instructions
1) In boiling water, put in the oxtail and onions then let it simmer for 2.5 to 3 hrs or until tender.
2) Once the meat is tender, add the ground peanuts, peanut butter, and the dissolved achuete powder. Let it simmer for 5 to 7 minutes
3) Add the toasted ground rice and simmer for 5 minutes
4) On a separate pan, sauté the garlic then add the banana blossom, eggplant, and string beans and cook for 5 minutes.
5) Toss the cooked vegetables to the large pot with the rest of the ingredients.
6) Serve hot with bagoong. Enjoy!
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Have fun creating this dish and feel free to put your own twist on it! Let us know how it goes and tag @weee_filipino on Instagram! See you next week 👋
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