Kare Kare for me is the best beef cuisine in Philippine cooking. Kare Kare is best served with bagoong on its side to add some flavor. You can literally find Kare Kare in every menu of most local restaurants here in Manila.
Today, Kare Kare are enjoyed not just with beef as its main course, some restaurants are now serving seafood kare kare that includes shrimp, squid, salmons and many more. This post will give you the basic steps on how to prepare our local precious cuisine – Kare Kare.
Cooking Time: Approximately 2 hours
- 1 kilo of beef cut into cubes, tripe or oxtail
- 3 cups of peanut butter
- 1/4 cup grounded toasted rice
- 1/2 cup cooked bagoong (anchovies)
- 2 pieces onions and garlic, diced
- 1 bundle pechay (bokchoy) cut into 2 pieces
- 1 bundle sitaw (String beans) cut into 2″ long
- 1 banana bud , cut like eggplant slices then blanch in boiling water
- 1/2 cup oil
- 8 cups water
In a stock pot, boil beef, tripe and oxtails in water for an hour until it becomes slacked cooked. Strain and keep the stock intact. Get a big pan, put the oil and heat. Saute both garlic and onions until brown then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boiling point and simmer for 15 minutes. Salt to taste.
Put the eggplant together with string beans, pechay and banana bud. Cook the vegetables in a few minutes but never over cook it.
Serve with rice and bagoong as a side dish. Now you can enjoy beef Kare Kare everyday at the comfort of your own home! Till next time folks!