Kare Kare Recipe

June 2, 2010 | By admin |

Kare-kare is one of my favorite foods. It is common in the Philippines. It is composed of ox tripe, oxtail, eggplant, and bananas blossoms. Stewed in the decadent peanut sauce, this delicacy is best paired with bagoong, or pork and shrimp paste. The bagoong is usually served to give the flavor a boost.

As regards the nutrients, kare-kare tripe, tail, and peanuts are all rich in protein. Peanuts are also rich in niacin and vegetables are excellent sources of ascorbic acid and folic acid.
The only problem with kare-kare is the sodium content. The bagoong is very high in sodium and the beef is a deadly source of cholesterol and fats.

The recipe is prepared in three parts: meat, vegetables and sauce.


Meat: 1/4 cup cooking oil, 25 g garlic, 25 g onions, atsuete juice, 500 g ox tripe, 500 g ox tail, 1/4 tsp salt

Vegetables: 1/4 cup cooking oil, 100 g garlic, 100 g onions, 12 tsp atsuete juice, 2 kilos banana heart, 1 tail string beans, 1 kilo eggplant, 500 pechay, 8 tsp salt. 8 cups water

How to cook: Add cooking oil, garlic, and onions until brown, and then add atsuete juice. Add string beans, banana heart, eggplant, and pechay and water. Allow to simmer for a few minutes and season with salt.

Sauce

Ingredients: 3.5 cup soup stock, 3 cups all purpose flour, 3 cups atsuete juice, bottle of peanut butter, 300 g whole peanuts, salt

How to Make Sauce: Brown the flour and mix with atsuete juice, whisking with a wire whisk. Add peanuts, peanut butter, soup stock, and salt, and allow to boil vigorously. Remove the bubbles on top and reduce fire in low. Stir until you attain the right consistency. Serve with bagoong.

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