RECIPES OF PHILIPPINES

Kare-kare

Ingredients

1/2 kg

2

2

7 cups

1/2 cup

4 tbsp

2 heads

2 medium size

1/2 cup

3 cups

1/4 cup

5 pieces

1 bud

1 bundle

Pinch

Pinch

Beef (tender cut from sirloin or round, cut into chunk cubes)
Oxtail

Pig hocks
Water

Oil

Atsuete oil

Garlic (finely chopped)
Onions (diced)
Bagoong alamang
Ground nuts (or 4 cups of peanut butter)
Rice (ground toasted)
Eggplant (sliced into rings)
Banana (cut to almost proportional to eggplant slices, blanch in boiling water)

Sitaw (string beans, cut to 2" long)

Salt (adjust to taste)

Pepper

1. In a casserole, boil oxtail, hocks, beef
2. Lower fire and let simmer until all meat is tender and cooked
3. Remove all scum that rises to the surface
4. Take out the meat, set aside, keep stock for later
5. In another casserole, heat oil and atsuete oil and saute garlic, onion and bagoong alamang and toasted rice and nuts (if using nuts)
6. Add oxtail, hocks and beef, pour in the stock, season with salt and pepper and add peanut butter (if using peanut butter)
7. Simmer until all flavors are incorporated
8. Add the vegetables (Make sure vegetables are well cooked and not soggy)

Serve hot with bagoong with calamansi and chili pepper