There are a lot of Filipino food dishes that we’ve all grown to love and have become our all-time favorites. Here’s one you dearly love – Kare-Kare.
2 lb ox tail, sliced into serving pieces
1 lb ox tripe or other beef slices
1 large onion, peeled and roughly chopped
1 cup ground peanuts
1/4 cup annatto seeds, soaked in 1/2 cup water
1/2 cup toasted ground rice
1 tbsp minced garlic
1 tbsp vegetable oil
1 small banana flower bud, sliced
1 bundle pechay or bok choy
1 bundle (around 10-15 pcs) string beans, cut in 2-inch slices
4 eggplants, sliced
salt and pepper
shrimp paste (bagoong), homemade or store-bought
- Pour enough water in a large pot; bring to a boil.
- Place the ox tail, tripe, other beef slices, and chopped onion; simmer for up to 2 to 3 hours until the meats are tender. If using a pressure cooker, cook the meats for 35 to 45 minutes.
- Scoop a bowl of broth from the pot. Add to the bowl of broth the ground peanuts, peanut butter, and annatto water. Mix to blend well.
- Add the broth with the peanut butter mixture to the pot of meat. Stir and simmer for 5 to 7 minutes.
- Add the toasted ground rice; simmer for 5 minutes.
- In a separate pan, saute the garlic in oil; add the banana flower bud, pechay, string beans, and eggplant and cook until half-cooked.
- Transfer the vegetables to the pot of meat.
- Season with salt and pepper.
- Serve hot with shrimp paste (bagoong alamang)
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WHERE EXACTLY DID KARE KARE ORIGINATE?
The Kapampangans are credited to introduce the nutty dish to the country. But records from the pre-colonial era claim that the elite classes of the Moro or Bangsamoro people actually brought KareKare with them when they came to settle in the Philippines.
1 k pork liempo, sliced to bite-size pieces
1 pc laurel leaf
1 big white onion, peeled and roughly chopped
6 cloves garlic, peeled and chopped
1 medium-sized tomato, chopped
1 1/2 cups water or more as desired
2 finger chili, sliced in 3
4 red chili, sliced in 2
1/2 tsp rock salt
1 tsp patis
shrimp paste (bagoong), according to taste
2 tbsp brown sugar
1/4 cup vinegar (or more according to taste
- In a pot with water and laurel leaf, boil the liempo pieces for 5 minutes. This is to remove the ‘pork smell’ and scum of the pork.
- Discard the water and laurel leaf. Set aside the pork pieces.
- Pour the cooking oil in the pot and saute the onion, garlic, and tomato until tender.
- Add the pork pieces and stir-cook for 5 minutes.
- Add the water; let boil into a simmer until the pork pieces are tender and the water is reduced.
- Add the finger and red chilies; simmer for 3 minutes.
- Add the rock salt, patis, shrimp paste, and sugar; simmer to blend well.
- Add the vinegar. DON’T STIR until the vinegar aroma is released, about 1 minute.
- Stir the mixture. Season with pepper to taste.
HE BEST KARE KARE IN TOWN
No time to cook? Visit any of these restos for your KareKare fix:
ADARNA FOOD AND CULTURE
Kalayaan Ave., Quezon City
ANIX’S HOUSE OF KARE-KARE
Antipolo and Quezon City
ARACAMA FILIPINO CUISINE
The Fort, Taguig
A TASTE OF L. A. CAFE
Roces Ave., Quezon City
Branches all over the Metro
C2 CLASSIC CUISINE
Robinsons Place, Manila
CAFE DE BONIFACIO
Kapitolyo, Pasig City
CUESINA GARDEN BISTRO
Venice Grand Mall, Taguig
HAMIA HOUSE OF KARE-KARE
LOLA OTE HOUSE OF THE BEST BARBECUE
Quezon City and Novaliches
LULA’S HOUSE OF KARE-KARE
New Manila, Quezon City
MY FAMILY KITCHEN
Kamagong, Makati City
Alabang, Muntinlupa City
OYSTER BAR VIA MARE
15 branches all over the Metro
Diliman, Quezon City
Alabang, Muntinlupa City