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  • Kare-Kare

    1 vote
    Kare-Kare
    Prep: 30 min Cook: 120 min Servings: 10
    by Alvin Sanchez
    13 recipes
    >
    The name may have been derived from “curry,” and while the color is similar to this Asian dish, the peanut sauce is all our own. So unique is kare-kare’s flavor that it’s one of the first things balikbayans ask for when they get home!

    Ingredients

    • INGREDIENTS
    • 1/2 kg Tripe strips
    • 1/2 kg Oxtail, cut into 2-inch slices
    • Water, enough to cover mea
    • 3 Cloves garlic, crushed
    • 2 Bay leaves
    • 1.5 L Water
    • 1/2 kg Beef kalitiran, cubed large
    • 2 Bay leaves
    • 1 L Water
    • 3 Tbsp Golden Fiesta Palm Oil
    • 1 White onion, chopped
    • 1 tsp Datu Puti Patis
    • 2 packs UFC Ready Recipes Kare Kare Mix, 90 grams
    • 4 cups Reserved oxtail stock
    • 2 Eggplants, sliced, blanched
    • 1 cup Sitaw, sliced, blanched
    • 2 cups Puso ng saging, cooked
    • 4 pieces Pechay, blanched
    • DIPPING SAUCE
    • 1/4 cup Bagoong alamang

    Directions

    1. In a large pot, boil the tripe for 5 minutes. Discard water. Repeat with oxtail. This procedure will remove odor.
    2. In a large pot, place the boiled tripe and oxtail, garlic, bay leaves, and water. Simmer for 2 1/2 hours or until tender. Strain meat and reserve stock. In another pot, boil beef in bay leaves and water for 1 1/2 hours or until tender.
    3. In a large pot, heat Golden Fiesta Palm Oil. Saute onions and garlic. Add the softened tripe, oxtail, and beef. Season with Datu Puti Patits. Add UFC Ready Recipes Kare-Kare Mix and reserved stock. Simmer for 15 – 30 minutes.
    4. Blanch vegetables: Boil water. Place vegetables in boiling water for 30 seconds. Remove vegetables and dunk in ice water to stop the cooking process. Drain water.
    5. Assemble the vegetables and serve and kare-kare and bagoong.

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