Kare Kare Stew Complemented With a Thick Savory Peanut Sauce

Kare kare is a Philippine stew complemented with a thick savory peanut sauce. It is made from a variation base of stewed oxtail, pork hocks, calves feet, pig feet, beef stew meat, and occasionally offal or tripe. Kare kare can also be made with seafood (prawns, squid, and mussels) or vegetables (sometimes exclusively vegetables, becoming Kare-kareng gulay). Vegetables, which include eggplant, Chinese cabbage, or other greens, daikon, green beans, okra, and asparagus beans are added usually equaling or exceeding the amount of meat. The stew is flavored with ground roasted peanuts or peanut butter, onions, and garlic. It is colored with annatto and can be thickened with toasted or plain ground rice. Other flavorings may be added, but the dish is usually quite plain in tastiness, compared to other Filipino dishes. Other seasonings are added at the table. Variants may include goat meat or (rarely) chicken. It is often eaten with ba go ong (shrimp paste), sometimes spiced with chili, ba goong guisado (spiced and sautéed shrimp paste), and sprinkled with ca la man si juice. There are two main procedures in this kare-kare recipe. First is the preparation of the meat components, which includes oxtail and trip.

The second procedure is the sauce preparation. I prepared the oxtail and beef tripe by boiling it for around 20 minutes. This step, which I call the initial boil, helps gets rid of impurities. The water used to boil the meat needs to be discarded and replaced with a quart of fresh water. I then pressure cook it for 25 minutes and set it aside. The sauce is then prepared by sauteing onion and garlic in a large pot. Next is to pour the stock. This is the liquid used to pressure cook the meat. The peanut sauce won’t be complete without a peanut component. I used peanut butter for this recipe. Add annatto water afterwards. This ingredient provides color to the sauce. It is made by soaking annatto seeds with hot water and stirring until the reddish color is extracted from the seed. I also add a piece of Knorr beef cube to provide a solid beef flavor into the sauce. The next thing that I do is add the oxtail and beef tripe into the peanut sauce. We do not need to cook these long because these are already tender. The sauce can be thickened further by combining cornstarch with water and adding the mixture into the sauce. Add the vegetables, cook for 5 to 7 minutes, and you are done. Here are Kare Kare ingredients? 1 1/2 lb. ox tail. 1 lb beef tripe. 1 piece Knorr Beef Cube. 1 bunch pechay. 1 piece talong sliced. 12 pieces sitaw cut into 2 inch pieces. 1 cup sliced banana blossoms. 3/4 cup peanut butter. 1/2 cup annatto seeds. 1/4 cup bagoong alamang. 1 teaspoon cornstarch. 1 piece yellow onion. 4 cloves garlic crushed. 3 tablespoons cooking oil. 2 quarts water. Tips? It is ideal to boil oxtail and tripe until all impurities float. These will be in the form of scum. Simply discard the liquid used during the initial boil. Using a pressure cooker will cut your cooking time by 70 percent. It makes your cooking process quicker and convenient. Peanut butter is the most convenient ingredient to use for the peanut sauce.

However, you can also use fresh peanuts. The peanuts will need to be crushed until it turns into powder. Using a food processor after crushing the peanuts helps make it finer. It is good to have all the vegetable ingredients on hand before cooking kare kare. However, you can still make the dish with only 1 or two vegetables depending on availability. Focus of the quality of the meat and consistency of the sauce. The meat should be very tender. The sauce must be thick enough and tasty. Instructions on how to cook Kare Kare? 1st Step. Boil 1 quart water in a pressure cooker. Add oxtail and tripe. Continue to boil in medium heat for 20 minutes. Note: do not cover the cooker. 2nd Step. Drain the water use to boil the beef. Pour 1 quart of fresh water into the pressure cooker. Cover and pressure cook for 25 minutes. 3rd Step. Prepare annatto water by combining 1 cup of hot water with annatto seeds. Stir. Soak seeds for 10 minutes. Remove the seeds by filtering using a kitchen sieve. Set aside. 4th Step. Heat oil in a cooking pot. Saute onion and garlic until onion softens. 5th Step. Pour beef stock into the pot. Note: this is the liquid used to pressure cook the oxtail and tripe. Let boil.

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