Kare Kare Recipe

Kare kare is an orange-brown Filipino stew made with peanut sauce, vegetables and meat. Ox tail and ox tripe are more usually used, as well as beef kienchi. Goat meat and chicken can also be made into kare kare.

Historically, kare kare was most probably derived from the indian curry, which Filipinos called “kari”, and then adapted to local ingredients and later on evolved to “kare kare”. However it came about, this is a dish that all Filipinos have on their fiesta tables.

It is best served with bagoong and hot, steaming white rice.

Ingredients

·         2kg Ox tail

·         5 tbsps. oil

·         5 cloves garlic, crushed

·         1 medium sized onion, sliced

·         water from 1/4cup achuete, soaked

·         1banana heart, sliced crosswise

·         2 bundles sitaw, cut into 2-inch pieces

·         4 eggplants cut into 1/2inch slices

·         1/3 cup rice, toasted brown in a pan and ground to a powder

·         1/2 cup peanut butter

·         salt and pepper to taste

Instructions

·         Cut oxtail into 3 inch pieces.

·         Boil once and discard water. Boil again until tender.

·         Saute garlic and onion in oil.

·         Add achuete water, sauteed garlic and onions to meat and bring to a boil.

·         Add vegetables and enough water to make a sauce.

·         Add the powdered rice and peanut butter dissolved in 3/4cup water into the meat.

·         Season with salt and pepper.