Kare-Kare is one of the most popular dishes in Filipino cuisine. After many years of cooking dishes, I still haven’t tried cooking it. Today, I went out of my comfort zone and finally cooked Kare-Kare. I’m delighted to say that it was a success. That’s why I’m sharing the recipe I used here.
I made so much! For someone like me who lives alone, it’s funny that I cooked 2 kilos worth of oxtail and tons of veggies which is good for 12. Anyhow, when I cook, I have the intention of eating it for the entire week. I wouldn’t have any time to cook during weekdays so I always cook a big batch during weekends. This Kare-kare takes so much time to cook and mainly because we needed to make sure that the oxtail is tender. There’s also a certain amount of preparation. But all of them is worth it especially after enjoying the dish.
- 1 Piece onion sliced
- 2 Kilos oxtail
- 10 Cups water
- 1 Tbsp minced garlic
- 1 Cup dried banana blossom soaked in water
- 2 Pieces eggplant sliced
- 300 Grams long beans sliced into 2-inch pieces
- 4 Pieces baby bok choy chopped at the end
- 400 Grams peanut butter
- 1 Pack atsuete-cornstarch mixed with water
- 2 Tsp salt
- 2 Tsp cornstarch mixed with water
- shrimp paste
In a large pot, add water, onions and oxtail. Bring to a boil.
Then reduce heat to low and simmer for 3.5 hours.
In a wok, heat oil over medium heat.
Add minced garlic and cook till fragrant.
Add banana blossom, eggplant and long beans. Cook for 10 minutes.
Add baby bok choy and cook for another 5 minutes.
Transfer vegetables on a big bowl and set aside.
Meanwhile, after simmering the oxtail. Transfer meat out from the both. Place in the bowl with vegetables. Set aside.
In the pot, we still have the broth. Continue with low heat, add peanut butter and stir well. Make sure that it’s well blended with the broth.
Add the Annatto-cornstarch-water mixture. Mix well.
Then add cornstarch-water mixture. Mix again. Stir continuously and simmer till broth/sauce thickens. Add salt and mix again.
Then add the vegetables and oxtails. Mix carefully. Cook for another 2 minutes then it’s ready to serve.
Place into a serving bowl. Serve the kare kare with the shrimp paste on the side. Enjoy!
Inspired by Food.com.