Kare Kare is kind of Filipino stew that has an extremely rich and creamy peanut sauce. It is a favorite food in the Philippines that is served on celebrations. The recipe of the traditional is made of tails of ox. There are occasions when both ox tripe as well as tail are utilized. The vegetable ingredients of the dish include string beans and eggplant, bok Choy and the banana blossoms. The lightly browned, toasted rice can be used to thicken the sauce.
Palayok, also known as a clay pot, serves as the cooking vessel for the dish. It also serves as the serving bowl in the same time.The most effective way to enjoy Kare-kare is pairing it with white rice that is plain. Bagoong alamang or fermented Shrimp paste is a great addition to the dish, giving it a taste. Simply mix a spoonful of rice and kare-kare along with some bagoong and then enjoy!
There are a variety of versions of the kare-kare. The most prominent difference in each is in connection in the protein ingredient. We know that the most popular ingredient used in this recipe is an oxtail. Tripe is also a great ingredient to include. There are other versions that use other kinds of meat as well as seafood.
What is Beef Kare-kare?
The classic version is described as the beef”kare-kare. It is mainly a reference to the versions using the cuts from beef. The ones with shanks of beef, beef chuck as well as Maskara the ng Baka or cartilage taken from the face of the cow are all considered to be beef kare-kare .
What is Seafood Kare Kare?
Shrimp and mussels, crabs, and squid are all seafood. There is a recipe that contains all of the ingredients. It’s known as seafood Kare-kare. Fish is also utilized.
What is Pata Kare-kare?
Pata is a reference to pig’s leg and pork hock. It is the 2nd most popular ingredient after Oxtail. The people are using this cut of meat due to the fact that it is more affordable than beef, and it works well in conjunction with other ingredients. I enjoy pata in my kare-kare. The rich and delicious sauce compliments the succulent meat and the fat in the pata. It’s delicious! Explore the recipe we have for pata Kare.
How to Cook Kare Kare
kare kare recipe
Let’s look at how I cooked this recipe in this recipe. There are three primary steps to tenderize the meat prepare the sauce and then prepare the vegetables.
Cook the meat and prepare it in a pot with chopped onion. This will tenderize it and will also give it flavor simultaneously. Oxtail requires to be very flexible to ensure the best outcome. It takes about an hour to cook if you cook with the traditional method. An easier method is to utilize the pressure cooker. It reduces the time to cook in half.
Peanut sauces can either make or break the dish. It is crucial to find the right proportion of ingredients to get the perfect texture of your sauce. It shouldn’t be too thick or thin. I use the peanut butter as well as crushed peanuts for the sauce. It adds a great flavor. Annatto seeds are responsible for making the sauce’s color reddish. It is necessary to remove the color of the seed by placing it in warm water for about 12 minutes. The colored water is used to create the dish but not the seeds. Remove the seeds after using. Make the sauce more smoky by adding toast to ground rice.
Vegetables are a key ingredient of Kare in kare. The vegetables can cook along with the meat, or it could be added to the dish. I decided to cook the vegetables in a separate pan by sautéing with garlic.
Make use of a pressure cooker to rapidly soften the oxtail. It took me 30 minutes to accomplish the outcome as opposed to 3 hours if done by hand.
Be sure to watch the amount of water that is boiling with the old method. Add more water as necessary until the meat is completely tender.
Bagoong alamang or the shrimp paste is a vital ingredient in the dish. It needs to be cooked thoroughly prior to serving. Take a look at this bagoong recipe to get a better idea. You can also buy bagsoong alamang that have been precooked at the grocery store.
I’ve almost tried every meat that was cooked in Kare-Kare. Pata, oxtail cow’s face, maskara or cow’s face and tripe are my personal favorites.
Ground rice that has been toasted is typically used to thicken sauces. It is a nice ingredient to include. You can make use of potatoes or cornstarch to make a substitute.
3 lbs of oxtail cut into 2 inch slices . You can alternatively use beef or tripe slices
1 piece of small banana flower bud cut in half
1 bundle pechay or bokchoy
1 bundle of string beans broken into 2-inch slices
4 pieces of eggplants, sliced
1 cup peanuts ground
1/4 cup peanut butter
1 cup of shrimp paste
1 Liter water, 34 Ounces. Liter
1/2 cup annatto seed that have been soaked in a cup water
1/2 cup of ground rice that has been toasted
1 tbsp minced garlic
1 onion cut into pieces
Salt and pepper
In a large saucepan make sure to bring the water to an even boil.
In the oxtail, follow by the onions. Simmer to simmer for 2.5 to 3 hours or until the onions are tender (35 minutes if you’re using the pressure cooker)
When the meat is soft then add the ground peanuts along with peanut butter and the color (water taken from the Annatto seeds mixture) and let it simmer for 5 to 7 minutes.
Incorporate the rice that has been toasted and let it simmer for 5 minutes
In a separate skillet sauté the garlic, before adding an eggplant flower and banana and string beans. Cook for 5 minutes.
Transfer the cooked veggies to in the pot large enough (where all the other ingredients are)
Salt and add pepper as desired.
Serve hot and hot with shrimp paste. Enjoy!