Kare-Kare
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3 lbs oxtail cut in 2 inch slices you an also use tripe or beef slices
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1 piece small banana flower bud sliced
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1 bundle pechay or bok choy
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1 bundle string beans cut into 2 inch slices
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4 pieces eggplants sliced
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1 cup ground peanuts
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1/2 cup peanut butter
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1/2 cup shrimp paste
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34 Ounces water about 1 Liter
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1/2 cup annatto seeds soaked in a cup of water
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1/2 cup toasted ground rice
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1 tbsp garlic minced
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1 piece onion chopped
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salt and pepper
Recipe
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In a large pot, bring the water to a boil
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Put in the oxtail followed by the onions and simmer for 2.5 to 3 hrs or until tender (35 minutes if using a pressure cooker)
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Once the meat is tender, add the ground peanuts, peanut butter, and coloring (water from the annatto seed mixture) and simmer for 5 to 7 minutes
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Add the toasted ground rice and simmer for 5 minutes
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On a separate pan, saute the garlic then add the banana flower, eggplant, and string beans and cook for 5 minutes
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Transfer the cooked vegetables to the large pot (where the rest of the ingredients are)
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Add salt and pepper to taste
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Serve hot with shrimp paste. Enjoy!
History
he general consensus of Pampanga natives is that kare-kare originated in Pampanga, considering Kapampangan people often have a reputation for cooking to their hearts’ content and coming up with deliciously rich fare.
As Claude Tayag puts it: “If you give [a Kapampangan] a recipe with one tablespoon of butter, he will add more to it.” With a dish as hearty as kare-kare, it is likely to fit in perfectly with their cuisine. The old-timer Kapampangan, however, would disagree. His kare-kare is different from the kare-kare we know today.