How to Make Kare-Kare (Peanut Stew)
With the help of nifty gadgets and prepared ingredients, cooking Kare-Kare can be quite easy.
Kare-kare is a Filipino stew made with oxtail, tripe, beef brisket, vegetables, and a rich peanut sauce. With the help of nifty gadgets and prepared ingredients, cooking Kare-Kare can be quite easy.
Serves 6 to 8
Prep Time 20 minutes
Cooking Time 2 1/2 to 3 hours
2 1/2 kilos oxtail, tripe, beef brisket, or a combination of the 3, sliced into 21/2-inch pieces
2 white onions, quartered
1 bay leaf
1 teaspoon whole black peppercorns
1 small bundle yard-long beans (sitaw), cut into 2-inch pieces
3 eggplants, sliced in half lengthwise then cut into 2-inch pieces
1/3 cup atsuete oil
1 cup chopped white onions
2 tablespoons minced garlic
1/4 cup ground rice, toasted on a dry pan (available in wet markets)
1/3 cup creamy peanut butter
1/4 cup ground toasted peanuts
salt and freshly ground black pepper, to taste
1 banana heart (butuan), 3 layers of the outer covering removed, hard stem cut out, heart halved, hard core removed, heart quartered, and soaked in water until ready to use
1 bundle bok choy, leaves separated and washed
shrimp paste (bagoong) and steamed rice, to serve
1 Boil meat with onions, bay leaf, peppercorns, and enough water to cover meat in a large casserole or Dutch oven until tender, about 2 to 21/2 hours. (You can also use a pressure cooker and cook for 45 minutes to 1 hour.) Set meat aside. Reserve broth and skim off fat.
2 Blanch beans in a pot of salted boiling water; set aside. Blanch eggplant in the same pot; set aside.
3 Heat atsuete oil in a large pot. Sauté onions and garlic until soft and fragrant. Add beef and 5 cups reserved broth. (If broth is not enough, add water to make 5 cups.)
4 In a small bowl, mix ground rice and 3 tablespoons water. Add mixture to the pot and mix well. Add peanut butter and ground peanuts. Mix well and bring to a boil. Reduce heat and simmer until thick.
5 Season to taste with salt and black pepper. Add banana heart slices and cook for 1 minute. Add beans, eggplant, and bok choy. Mix well. Serve with steamed rice and shrimp paste on the side.
Feature by Rachelle Santos was originally published in the May 2015 issue of Yummy magazine
Photography by Dairy Darilag | Styling by Rachelle Santos