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  • Kare Kare

    1 vote
    Kare Kare
    Prep: 40 min Cook: 190 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

    • 1/2 kg tripe, cut into strips
    • 1/2 kg oxtail, sliced
    • 1 Tbsp DATU PUTI Vinegar
    • 3 cloves garlic, crushed
    • 4 pc bay leaves (divided)
    • 1/2 kg beef kalitiran, cut up
    • 4-5 cups of water
    • 3 Tbsp GOLDEN FIESTA Palm Oil
    • 1 pc white onion, chopped
    • 1 tsp DATU PUTI Patis
    • 2 packs UFC Ready Recipes Kare Kare Mix, 90 grams
    • 4 cups reserved stock
    • 2 eggplants, sliced
    • 1 cup sitaw, sliced
    • 2 cups puso ng saging
    • 4 stalks pechay, sliced
    • ¼ cup sautéed bagoong alamang

    Directions

    1. Boil the tripe and oxtail in water (enough to submerge the meat) with half of bay leaves and Datu Puti Vinegar for 5 minutes. Discard broth.
    2. Combine tripe and oxtail with beef, garlic, remaining bay leaves and water. Cover and simmer for 2 to 3 hours or until meat are tender (remove beef when already tender). Drain, reserve stock/broth.
    3. Boil vegetable separately in meat broth until just cooked. Set aside .
    4. Heat Golden Fiesta Oil . Saute onion and all the meat for 5 minutes. Add Datu Puti Patis, UFC Kare-Kare Mix and reserved broth. Simmer for 20 to 30 minutes.
    5. Add vegetables . Serve with bagoong on the side .

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