Kare-Kare Recipes

Kare-Kare is a classic Filipino dish famed for its flavorful peanut sauce. It is a popular and tasty Filipino meal that is frequently served during special events and festivals. Kare-Kare is often made with oxtail, tripe, and different vegetables cooked in a rich peanut sauce. For extra taste, it's frequently served with bagoong (fermented shrimp paste) on the side. Kare-Kare is a delectable and distinctive Filipino cuisine with diverse tastes and textures. It's a favorite among Filipino families and a must-try for anyone interested in learning more about Filipino food. 

This kare-kare recipe consists of two basic steps. The first step is to prepare the meat ingredients, which include trip and oxtail. Preparing the sauce is the second step.

I boiled the beef tripe and oxtail for around 20 minutes to prepare it. This process, which I refer to as the first boil, aids in the removal of contaminants. You must discard the boiling water and add one quart of new water in its place. After 25 minutes of pressure cooking, I put it aside.

Next, make the sauce by sautéing garlic and onion in a big saucepan. The stock must then be poured. This is the liquid that cooks the meat under pressure. Without some peanuts, the peanut sauce won't be complete. For this dish, peanut butter was my choice. After that, add annatto water. This component gives the sauce its color. To make it, soak annatto seeds in boiling water and stir until the seeds release their scarlet hue. To give the sauce a strong beef taste, I also incorporate a piece of Knorr beef cube.

I then incorporate the beef tripe and oxtail into the peanut sauce. These are already soft, so we don't need to cook them for very long. By mixing cornstarch with water and adding the combination to the sauce, the sauce can be thickened even more. After adding the veggies and cooking for five to seven minutes, you're done.

Hints

Boil tripe and oxtail until the impurities float, as this is the optimal method. They will take the shape of filth. Just throw away the liquid from the first boil.

You may reduce your cooking time by seventy percent by using a pressure cooker. You can cook more quickly and conveniently using it.

The easiest thing to use for the peanut sauce is peanut butter. But you could also use raw peanuts. It will be necessary to crush the peanuts until they become powder. To make it finer, smash the peanuts and then pulse them in a food processor.

Before making kare-kare, it's a good idea to have all the vegetable components ready. Nevertheless, depending on what's in season, you may still prepare the meal with just one or two veggies. Pay attention to the meat's quality and the sauce's consistency. The flesh need to be quite soft. Enough sauce must be flavorful and thick enough.

The Greatest Way to Enjoy Your Kare Kare

Savor your kare-kare with bagoong alamang guisado and warm white rice. The latter is shrimp paste that has been fermented and cooked. It is the ideal topping for the meal. Using a spoon, scoop out some rice and top it with a dollop of kare-kare meat and peanut sauce. Top with a tiny portion of bagoong alamang and consume everything at once. Take a look at this recipe for Kare-kare. Tell me if you enjoyed it.

Here's a basic recipe for preparing Kare-Kare:

Ingredients:

For the Kare-Kare:

- 1.5 pounds (680g) oxtail, cut into 2-inch pieces

- 1/2 pound (225g) tripe, cleaned and sliced into strips (optional)

- 1 onion, chopped

- 4 cloves garlic, minced

- 1 eggplant (aubergine), sliced into rounds

- 1 bunch of string beans (sitaw), cut into 2-inch pieces

- 1 small bundle of pechay (Chinese cabbage) or bok choy, leaves separated

- 4-5 cups water

- Cooking oil

- Salt and pepper to taste

For the Peanut Sauce:

- 1 cup ground peanuts or peanut butter

- 2 cups water

- 1 onion, chopped

- 3 cloves garlic, minced

- 2 tablespoons annatto seeds (achuete seeds), soaked in 1/4 cup water (for color)

- 2 tablespoons shrimp paste (bagoong alamang)

- Fish sauce (patis) to taste (optional)

- Salt and pepper to taste

Instructions:

1. Prepare the Oxtail and Tripe:

   - Bring water to a boil in a big saucepan. Simmer for about 2-3 hours, or until the oxtail and tripe (if used) are soft. Remove any contaminants that float to the surface. To cut cooking time, you may also use a pressure cooker.

2. Sauté Aromatics:

   - Cooking oil should be heated in a separate big pan or skillet over medium heat. Combine the chopped onion and minced garlic in a mixing bowl. Sauté the onion and garlic until transparent and aromatic.

3. Make the Peanut Sauce:

   - To the sautéed aromatics, add the ground peanuts or peanut butter. Cook for a few minutes, stirring often, to unleash the peanut scent.

4. Add Water and Annatto Water:

   - Pour in 2 cups of water and 2 tablespoons of annatto water (achuete water) for color. To make the peanut sauce, whisk everything together thoroughly. Allow it to boil for 10-15 minutes on low heat, stirring regularly. If the sauce thickens too much, add additional water to get the required consistency.

5. Season:

   - Season the peanut sauce to taste with salt and pepper. You may also add fish sauce (patis) for extra taste, although this is optional.

6. Combine Oxtail and Tripe:

   - Add the oxtail and tripe to the peanut sauce after they're soft. Simmer for another 10-15 minutes to let the flavors mingle.

7. Cook Vegetables:

   - Blanch the eggplant, string beans, and pechay leaves in boiling water until soft while the oxtail and tripe simmer in the peanut sauce. Set aside after draining.

8. Serve Kare-Kare:

   - Arrange the cooked veggies on a plate to serve. Pour over the veggies the oxtail, tripe, and peanut sauce.

   - Kare-Kare should be served hot, with bagoong (fermented shrimp paste) on the side. Enjoy!