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Kare kare#1
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| Kare Kare Ingredients: 1/2 kilo beef (round or sirloin cut) cut into cubes (for a more traditional kare kare, use cleaned beef tripe instead of beef) | |
| 1/2 kilo | oxtail, cut 2 inch long |
| 3 cups | peanut butter |
| 1/4 cup | grounded toasted rice |
| 1/2 cup | cooked bagoong alamang, (anchovies) |
| 2 pieces | onions, diced |
| 2 heads | garlic, minced |
| 4 tablespoons | atsuete oil |
| 4 pieces | eggplant, sliced 1 inch thick |
| 1 bundle Pechay (Bok choy) cut into 2 pieces 1 bundle of sitaw (string beans) cut to 2? long 1 banana bud, cut similar to eggplant slices, blanch in boiling water | |
| 1/2 cup | oil |
| 8 cups | water |
| Salt to taste | |
Kare Kare Cooking Instructions:
In a stock pot, boil beef and oxtails in water for an hour or until cooked. Strain and keep the stock.
In a big pan or wok, heat oil and atsuete oil.
Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.
Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes – Do not overcook the vegetables.
Serve with bagoong on the side and hot plain rice.
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