Kare-kare
Kare-kare
  • Technique Stewing
  • Preparation Time 15 minutes
  • Cooking Time 45 minutes
  • Yield 6 servings
Ingredients
  • 907 grams Oxtail; cut into chunks 2 inch length
  • 1 Onion; chopped
  • 1 small Banana heart; sliced
  • 1 bundle Pechay or Bok choy; cut in two pieces
  • 1 bundle of String beans; cut into 3-inch length
  • 1 piece Eggplant; sliced
  • 1 cup grounded Peanuts
  • ½ cup grounded toasted Rice
  • 5-6 cups of Water
  • ½ cup Annato seeds soaked in ½ cup Warm water
  • Fish sauce
  • Bagoong Guisado (Sauted Shrimp Paste):
  • 1 cup Shrimp paste
  • 1 medium Tomato, diced
  • 113 grams Pork belly, sliced
  • 1 small Onion, minced
  • 3 cloves Garlic, minced
  • 3+½ tablespoons Sugar
  • 3 teaspoons Vinegar
Method
  1. When using a pressure cooker:
  2. In a pressure cooker, cook the oxtail with onion and enough water to cover for about 30 minutes or until oxtail is tender
  3. Carefully uncover pressure cooker, then add the grounded toasted rice, grounded peanuts, and annatto water. Stew, stirring occasionally, until sauce becomes gelatinous
  4. Add the vegetables one at a time respective to their tenderness (usually pechay or bok choy is added last)
  5. Season with fish sauce and cook until done Serve with shrimp paste and steamed rice
  1. When using a crokpot:
  2. In a crokpot, cook the oxtail in low heat with onion and enough water to cover for about 5 to 6 hours or until oxtail is tender
  3. Transfer the stew to a saucepan then add the grounded toasted rice, grounded peanuts, and annatto water. Stew, stirring occasionally, until sauce becomes gelatinous
  4. Add the vegetables one at a time respective to their tenderness (usually pechay or bok choy is added last)
  5. Season with fish sauce and cook until done Serve with shrimp paste and steamed rice
  1. Bagoong Guisado (Sauted Shrimp Paste):
  2. Saute garlic, onion and tomato. Add pork belly sliced until golden brown
  3. Put the shrimp paste. Add sugar and vinegar

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