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Kare Kare Recipe
Estimated cooking time: 2 hours
Kare Kare Ingredients:

1 kilo of beef (round or sirloin cut) cut into cubes, beef tripe or oxtail (cut 2 inch long) or a combination of all three (beef, tripe and oxtail)


3 cups of peanut butter


1/4 cup grounded toasted rice


1/2 cup cooked bagoong alamang (anchovies)


2 pieces onions, diced


2 heads of garlic, minced


4 tablespoons atsuete oil


4 pieces eggplant, sliced 1 inch thick


1 bundle Pechay (Bok choy) cut into 2 pieces


1 bundle of sitaw (string beans) cut to 2” long


1 banana bud, cut similar to eggplant slices, blanch in boiling water


1/2 cup oil


8 cups of water


Salt to taste

Kare Kare Cooking Instructions:

In a stock pot, boil beef, tripe and oxtails in water for an hour or until cooked. Strain and keep the stock.


In a big pan or wok, heat oil and atsuete oil.


Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.


Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes - Do not overcook the vegetables.


Serve with bagoong on the side and hot plain rice.

Kare Kare Recipe

Estimated cooking time: 2 hours

Kare Kare Ingredients:

  • 1 kilo of beef (round or sirloin cut) cut into cubes, beef tripe or oxtail (cut 2 inch long) or a combination of all three (beef, tripe and oxtail)

  • 3 cups of peanut butter

  • 1/4 cup grounded toasted rice

  • 1/2 cup cooked bagoong alamang (anchovies)

  • 2 pieces onions, diced

  • 2 heads of garlic, minced

  • 4 tablespoons atsuete oil

  • 4 pieces eggplant, sliced 1 inch thick

  • 1 bundle Pechay (Bok choy) cut into 2 pieces

  • 1 bundle of sitaw (string beans) cut to 2” long

  • 1 banana bud, cut similar to eggplant slices, blanch in boiling water

  • 1/2 cup oil

  • 8 cups of water

  • Salt to taste

Kare Kare Cooking Instructions:

  • In a stock pot, boil beef, tripe and oxtails in water for an hour or until cooked. Strain and keep the stock.

  • In a big pan or wok, heat oil and atsuete oil.

  • Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.

  • Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes - Do not overcook the vegetables.

  • Serve with bagoong on the side and hot plain rice.

  1. wonderfulconcept posted this
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