Filipino Foods for Families
Kare Kare
Kare-Kare is a hearty stew that originated from the central Luzon region in the Philippines. It's traditionally made with oxtail, beef tripe, or pork hocks, which are slowly simmered until tender. The meat is then mixed with a thick and flavorful sauce made with ground peanuts, annatto seeds, and a variety of spices such as garlic, onions, and ginger. Kare-Kare is also known for its distinctive mix of vegetables, which often includes eggplant, bok choy, string beans, and banana blossoms. It is typically served with steaming white rice and bagoong, a fermented shrimp or fish paste, on the side. The bagoong provides a salty and slightly pungent flavor that complements the rich taste of the stew. Kare-Kare is a favorite dish for special occasions and family gatherings in the Philippines. Its complex flavor and hearty texture make it a comforting and satisfying meal. If you're looking to experience the flavors of the Philippines, we encourage you to try making Kare-Kare at home or seek out a Filipino restaurant that serves this beloved dish.
Recipe
INGREDIENTS
For the Kare Kare:
- 2 lbs. oxtail or beef tripe, cut into serving pieces
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 tbsp cooking oil
- 1/2 cup ground peanuts
- 2 tbsp annatto seeds
- 4 cups water or beef broth
- eggplant, sliced
- 1/2 lb. string beans, cut into 2-inch pieces
- 1 bunch Bok choy, sliced
- 1 banana blossom, sliced (optional)
- 2 tbsp fish sauce
- Salt and pepper to taste
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For the shrimp paste (bagoong) dipping sauce:
- 1/2 cup shrimp paste
- 1/4 cup vinegar
- 1/4 cup sugar
- 1 small red onion, chopped
- 2 chili peppers, sliced (optional)
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PROCEDURE
1. In a large pot, boil the oxtail or beef tripe in water until tender. Drain and set aside.
2. In a separate pan, heat the cooking oil over medium heat. Sauté the garlic and onion until fragrant.
3. Add the ground peanuts and annatto seeds, and sauté for 2-3 minutes until aromatic.
4. Pour in the water or beef broth and bring to a simmer. Add the boiled oxtail or beef tripe and let it cook in the sauce for 10-15 minutes.
5. Add the sliced eggplant, string beans, and banana blossom (if using). Cook for another 5-7 minutes until the vegetables are tender.
6. Add the Bok choy and season with fish sauce, salt, and pepper to taste. Simmer for an additional 3-5 minutes until the bok choy is wilted.
7. For the shrimp paste dipping sauce, mix together the shrimp paste, vinegar, sugar, chopped onion, and chili peppers (if using) in a small bowl.
8. Serve the Kare-Kare hot with steamed rice and the shrimp paste dipping sauce on the side.