Kare Kare is a Philippine stew with peanut and sticky rice base, it’s normally accompanied with Bagoong shrimp paste to suit the saltiness of the dish over rice…
I hunted different restaurant for a good Kare Kare and barely found a place that serve them authentically like back home… Most of them uses instant Kare Kare mix from the grocery store or just don’t have any idea what the real Kare Kare is supposedly.
So one Sunday I made my Kare Kare…
And it goes this way…
4 lbs of Ox Tail
6 lbs of Honey Comb and Book Tripe
1 Cup of Sticky Rice Grounded
1 Cup of Skinless Peanuts Grounded
2 Tbs of Achuete Powder
1 Clove of Garlic Chopped
1 Cup of Onion Minced
2 large Eggplant Sliced
2 packs of Bokchoy Sliced half
1 bunch of string beans sliced
4 Tbs of Cooking Oil
12 Cups of Meat stock
A pinch of Salt and Pepper
Chop off and prepare all the vegetables. Saute in 2 tbs of cooking oil half cooked and set aside. Saute garlic and onion until a little bit toasted to bring out the flavor. Add in Ground Peanuts, Sticky Rice and Achuete Powder. Toast until color orange and brown appears in the mixture. Add in meat and continue to saute until edges become brown as well.
Add in the meat stock and mix until the peanuts and sticky rice starts to thicken the sauce lightly. Add salt and pepper to taste making sure the saltiness should be done very light that it won’t be competing with the shrimp paste eventually.
Add in the sauteed vegetables to the Kare Kare and serve over rice and Bagoong…