Kare - Kare or (Peanut Stew) is one of the unique and most famous Filipino dish. It is made from peanut sauce with a variety of vegestables, oxtail, ox tripe, beef,or pork pata. It is also often eaten with bagoong or shrimp paste, sometimes spiced with chili, and sprinkled with calamansi juice. Tradionally, all Filipinos special occasions is not complete without kare-kare in the Table.
History:
As with many things in the Philippines, there are several stories as to the origins of this rather unusual yet distinctly Filipino dish. The first one is that it came from Pampanga. Another, from the regal dishes of Moro elite who once settled in Manila before the Spanish arrival. It's a comfort food for Filipinos, and is a perennial family favorite in both local and overseas Filipino household.
Creamy Kare-Kare Ingredients:
- 1 kilo ox tripe
- 1 kilo oxtail
- 1 tablespoon vinegar
- toasted rice in galapong (glutinous rice flour)
- 3 bunches petchay
- puso ng saging (banana blossom)
- 3 cloves garlic, peeled and chopped
- onion
- cooking oil
- achuete
- giniling na mani (peanut paste)
- water
- 3 eggplant
- 1 bunch of string beans
- bagoong (shrimp paste)
How To Cook:
- Put peanuts in food processor. and add canola oil. ( use a little less oil for a thicker result. Add more oil for a thinner result.)
- In pressure cooker over medium heat, add oxtail and ox tripe, vinegar, and enough water to cover. Bring to a boil. Boil 10 minutes, discard water, and refill. Boil again, cover, and lock lid. Simmer until tripe is tender, about 40 minutes. And put the tripe broth on the other pot and set tripe aside.
- Meanwhile, in a other pot over medium heat, heat oil. Add atchuete. Cook stirring occasionally, to release its color. Use a slotted spoon to remove and discard seeds. Add garlic, cook until fragrant. Then add onion and cook until softened.
- Add oxtail and ox tripe. Add tripe broth, mix peanut paste and toasted rice powder. Bring to a boil, then simmer and let thicken.
- Heat the remaining tripe broth and start to soak one at the time the petchay, string beans, banana blossom, and eggplant.
- Put all the vegetables in the mixture, and serve with bagoong or shrimp paste.
Prep Time
15 minutes
Cooking Time
1 Hr and 40 minutes
Yield
10-15
Cuisine
Filipino
Cooking Method
Braise
