Kare-Kare Recipe

Kare kare is a dish that filipinos love to eat. It tastes bland by itself but when you pair it with bagoong, the mixture of flavors makes this dish stand out. It is usually served during special occasions but you can make it yourself at home and eat it for lunch or dinner. This recipe may take some time to make but it will be worth it!

Kare-Kare
 
Author:
Recipe type: Lunch/Dinner
Cuisine: Filipino
Ingredients
  • 2 kilos Mixture of Ox Leg, Meat, Tail and Tripe, cut into 2’’ thick
  • 2 medium Onion, quartered and other half sliced
  • 1 head Garlic, crushed and the other half chopped
  • 1 Tbsp Whole Peppercorn
  • 2Tbsp Salt
  • 2-3 pcs Bay Leaves
  • 6-8 cups Water for boiling, enough to cover
  • ½ cup Glutinous Rice (Malagkit na Bigas)
  • 2 cups Dry Roasted Peanuts, no skin
  • ½ cup Annatto Oil (3Tbsp Annatto Seeds steeped in ½ cup Hot Cooking Oil)
  • 4-6 cups Broth from the boiled meat
  • 2 Tbsp White Sugar
  • 4 pcs Round Eggplant, quartered and soaked in water
  • 1 bundle String Beans, cut into 2” long
  • 1 small Banana Heart (White long kind), cut into 1’’ rounds and soaked in water
  • 2 bundles Pechay Leaves (Bok Choy), bottoms trimmed and left whole
  • As needed Bagoong (Shrimp Paste)
Procedure
  1. Wash the Ox Leg, Tail and Tripe over running water. Grab a heavy bottom, deep pot and place the meat in. Cover with enough water. Boil for 20 minutes and discard the water. This will remove the remaining impurities.
  2. Fill in the pot again with water and add the onions, garlic, peppercorn, bay leaves and salt. Bring to a boil for 5 minutes and lower down the fire to simmer. Cover and cook for 2 hours or until fork tender.
  3. Remove the onion, garlic, peppercorns and bay leaf. Set the meat aside and refrigerate the broth. Once cooled, skim off all unwanted fat in the surface and set aside.
  4. In a dry pan, toast the glutinous rice until golden brown. Let it cool and grind in a food processor until it turns into a fine powder. Grind the peanuts until smooth and creamy. You can also opt for some small bits and chunks for preference.
  5. Heat the annatto oil and sauté the garlic and onion. Add in the meat and mix well. Pour over the broth and let it simmer until it is reduced by a cup or two.
  6. Add in the roasted ground rice. Remember to stir continuously until it is thick and creamy followed by the peanut paste. Season with salt and sugar. Check the desired thickness and consistency of the sauce. Turn off the heat and keep it covered.
  7. For the vegetables, blanch or steam the vegetables until tender.
  8. When ready to serve, arrange the vegetables on a platter and serve the Kare-Kare. Enjoy with a generous amount of bagoong on the side.

 

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