DELISH!

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.

KARE KARE

Ingredients

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

Procedure

  1. Pour enough water in a large pot; bring to a boil.
  2. 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.
  3. 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.
  4. Add the broth with the peanut butter mixture to the pot of meat. Stir and simmer for 5 to 7 minutes.
  5. Add the toasted ground rice; simmer for 5 minutes.
  6. In a separate pan, saute the garlic in oil; add the banana flower bud, pechay, string beans, and eggplant and cook until half-cooked.
  7. Transfer the vegetables to the pot of meat.
  8. Season with salt and pepper.
  9. Serve hot with shrimp paste (bagoong alamang)

Serves 6 

Sidebar, reverse in solid color?

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.

PORK BINAGOONGAN

1 k pork liempo, sliced to bite-size pieces

1 pc laurel leaf

cooking oil

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

ground pepper

Procedure

  1. 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.
  2. Discard the water and laurel leaf. Set aside the pork pieces.
  3. Pour the cooking oil in the pot and saute the onion, garlic, and tomato until tender.
  4. Add the pork pieces and stir-cook for 5 minutes.
  5. Add the water; let boil into a simmer until the pork pieces are tender and the water is reduced.
  6. Add the finger and red chilies; simmer for 3 minutes.
  7. Add the rock salt, patis, shrimp paste, and sugar; simmer to blend well.
  8. Add the vinegar. DON’T STIR until the vinegar aroma is released, about 1 minute.
  9. Stir the mixture. Season with pepper to taste.

Serves 6

SIDEBAR

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


BAGOONG CLUB

Quezon City


BARRIO FIESTA

Branches all over the Metro


C2 CLASSIC CUISINE

Robinsons Place, Manila


CAFE DE BONIFACIO

The Podium


CAFE JUANITA

Kapitolyo, Pasig City


CUESINA GARDEN BISTRO

Venice Grand Mall, Taguig


HAMIA HOUSE OF KARE-KARE

Quezon City


LOLA OTE HOUSE OF THE BEST BARBECUE

Quezon City and Novaliches


LULA’S HOUSE OF KARE-KARE

Marikina City


MATEO’S RESTAURANT

New Manila, Quezon City


MY FAMILY KITCHEN

Kamagong, Makati City


NEIL’S KITCHEN

Alabang, Muntinlupa City


OYSTER BAR VIA MARE

15 branches all over the Metro


THE BUFFET

Diliman, Quezon City


THE NEST

Alabang, Muntinlupa City


THE PLANTATION

Makati City

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