Kare Kare Recipe
Classic and authentic version of making Kare-Kare from scratch
Servings: 6
Calories: 729kcal
Equipment
- Cooking Pot
- Pressure Cooker optional
Ingredients
- 1 kg oxtail, cut into serving sizes
- 1 pc banana heart (puso ng saging), cut and pre-soaked for 20 minutes
- 2 pcs large-sized eggplant (talong), halved and cut into serving sizes
- 1 bundle string beans (sitaw), cut into 3 inch sizes
- 1 bundle pechay or bok choy
- 5 cloves garlic
- 1 pc medium-sized onion
- 1/4 cup rice flour or ground rice
- 1 1/2 tbsp annatto powder
- 1 cup peanut butter
- 2 tbsp fish sauce (patis)
- 1 tbsp cooking oil
- salt and pepper, to taste
- bagoong alamang (shrimp paste), served at the side
- water, for boiling
Instructions
- First, let’s prepare the oxtail, clean under running water and place in a deep cooking pot.
- Cover with enough water and apply medium heat then bring to a boil. Remove the scum that rises.
- Lower the heat and add more water. Make sure to maintain about 6 cups of water as we will use the broth later.
- Cover and simmer for about 2 hours or until the oxtails can be pierced by a fork. (See cooking tips above for a quicker cooking time)
- Drain the oxtail and reserve 6 cups of the broth then set aside.
- Next, we prepare the vegetables. In a cooking pot, bring about 4 cups of water to a boil.
- Blanch the banana heart for 1 minute then remove and set aside.
- Blanch the eggplant for 1 minute then remove and set aside.
- Blanch the string beans for 1 minute then remove and set aside.
- Blanch the pechay/ bok choy for 30 seconds then remove and set aside.
- Place the rice flour in a skillet or frying pan and apply medium heat.
- Cook the rice flour, while stirring occasionally, until lightly browned and toasted.
- Combine the toasted rice flour and 1/4 cup of the reserved broth in a bowl then whisk until smooth.
- In a small bowl, combine the annatto powder with another 1/4 cup of the reserved broth then stir until dissolved.
- In another bowl, combine the peanut butter with 1/2 cup of the reserved broth then stir until well blended.
- Pour the cooking oil in a large cooking pot and apply medium heat. When the oil is hot enough, add-in the onion and garlic then cook until soft and aromatic.
- Add-in the oxtail. Cook and stir occasionally until lightly browned.
- Add-in the patis then cook for about 2 to 3 minutes.
- Add-in the remaining 5 cups of the reserved broth and bring to a simmer.
- Add-in the rice flour mixture, the annatto powder mixture, and the peanut butter mixture and stir well to combine.
- Season with salt and pepper to taste.
- Continue to cook for 10 minutes or until the sauce slightly thickens.
- Add-in the blanched vegetables and cook for another 2 to 3 minutes.
- Remove from heat and transfer to a serving bowl with shrimp paste on the side. Enjoy!
Notes
Don't forget to check out more information like cooking tips, suggestions, and notes on the sections above in case you jumped to this recipe.
Nutrition
Nutrition Facts
Kare Kare Recipe
Amount Per Serving
Calories 729
Calories from Fat 425
% Daily Value*
Fat 47.2g73%
Saturated Fat 13.9g87%
Cholesterol 188mg63%
Sodium 819mg36%
Potassium 553mg16%
Carbohydrates 15.8g5%
Fiber 5.8g24%
Sugar 6.3g7%
Protein 65.3g131%
Calcium 97mg10%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.
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