Kare-Kare or Philippine stew is one of the favorites from the long list of Filipino foods. It is usually prepared with peanut sauce with many vegetables, oxtail, offal and beef. Alternatively, you may use goat meat or chicken meat. It is ideally eaten with bagoong or shrimp paste as side dish. Traditionally, most of the Filipino fiestas, birthdays, and all kinds of Filipino celebration especially in Pampanga, will not be complete without serving Kare-Kare.
History of Kare-Kare
There are many versions of the origins of Kare-Kare in the Philippines. The first origin was believed that Kare-kare came from Pampanga. Another story believes that Kare-Kare was known to be a regal dish of the popular Moro elite. They were once lived in Manila before the Spaniards came. Some says that Kare-kare in Sulu and Tawi-tawi are still their favorite dish because of its delicious taste. Filipinos consider kare-kare as their comfort food and as their all-time favorite dish both in local and by OFWs. Other people would claim that Kare-kare was derived from the Indian curry, which was introduced by Indians who once lived in Cainta, Rizal and may be compared to an Indonesian dish called Gado-Gado.
Since it is always requested in different kinds of celebrations, many food blogs have come up with their different versions of preparing kare-kare. Some would prefer to do it all from scratch and some bloggers would show how to do it in an easy way.
Here in this recipe, it will be that traditional way but still with the distinct and very sumptuous outcome. By following this recipe, you can guarantee that cooking kare-kare is not that hard at all.
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- 3 lbs oxtail or any meat cut preferred; cut into serving sizes
- 1 small banana flower bud; sliced
- 1 bundle bokchoy or pechay
- 1 bundle string beans; 2 inches slices
- 4 pcs eggplants; sliced
- 1 cup peanuts; ground
- ½ cup peanut butter
- ½ cup bagoong or shrimp paste
- 34 oz water
- ½ cup Annatto seeds; soaked in a cup of water
- ½ cup rice; grounded and toasted
- 1 T garlic; minced
- 1 large onion; chopped
- Salt and pepper to taste
- In a large cooking pot, let the water boil
- While water is boiling, add the oxtail with the onions. Let it simmer for 3 hours or until the meat is tender (better use a pressure cooker to lessen the cooking time)
- Once the oxtail is tender, slowly add the ground peanuts, peanut butter and the water from the Annatto seeds that will serve as the coloring
- Simmer for another 7 minutes
- Add now the toasted rice for a creamy texture, simmer for another 5 minutes
- On a separate frying pan, saute the garlic together with all the vegetables (this is done to maintain the crispiness and the freshness of the vegetables instead of just soaking it in the kare-kare sauce)
- You may now transfer the sauteed vegetables in the pot
- Serve it hot with the bagoong and steamed white rice. Enjoy!