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Easy kare-kare recipe
Easy kare-kare recipe
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Prep Time:
20 minutes
Cook Time:
130 minutes
Total Time:
150 minutes
Filipino Kare-kare: Rich meat stew in thick peanut sauce with oxtail, tripe, and pork. Perfect with sauteed shrimp paste & rice. Cozy winter comfort food!
Ingredients:
  • 36.80 gm canola oil
  • 1 white onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1kg gravy beef, cut into 3cm pieces (see note)
  • 500g tripe, cut into 4cm pieces (see note)
  • 60ml (1/4 cup) fish sauce
  • 750ml (3 cups) Beef Liquid Stock
  • 1 (about 250g) eggplant, coarsely chopped
  • 375g jar crunchy peanut butter
  • 40.00 gm raw sugar
  • 1/2 bunch snake beans, cut into 5cm lengths
  • 2 baby pak choy, coarsely chopped
  • 5.00 gm curry powder (optional, see note)
  • Steamed rice, to serve
  • Bagoong (shrimp paste (optional, see note), to serve
Instructions:
  • In a large saucepan over medium heat, heat the oil until shimmering. Add the onion and garlic, stirring occasionally, cook for 5 minutes until softened.
  • 1. Cook half of the beef until browned, then set it aside. Repeat with the remaining beef. Add the tripe and cook for 2 minutes, tossing occasionally.
  • Pour in the fish sauce and 500ml (2 cups) stock, season generously, and bring to a boil. Lower the heat and simmer for 1 1/2 hours until the meat is tender. Stir in the eggplant and remaining 250ml (1 cup) stock. Cook for 10 minutes until the eggplant is soft. Mix in the peanut butter and sugar until smooth. Add the beans and cook for 3-4 minutes until tender. Toss in the pak choy and cook until wilted. Season to taste and add achuete powder if desired.
  • Plate the dish individually. Accompany with steamed rice and garnish with shrimp paste, if desired.

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