"Success is walking from failure to failure with no loss of enthusiasm."
Kare-kare was acquired from the Indian word “curry” and the dish was first introduced by Indians many years ago. The kare-kare dish is also popular menu in a feast, especially if it is served with a delicious shrimp paste (locally known as Bagoong). What makes kare-kare a unique dish is the idea that the soup of it is made of peanut. Traditionally, Kare-kare is made up of beef, oxtail, peanut sauce, and vegetables like eggplant, pechay, heart of banana and green beans.
INGREDIENTS
1 kg tripe, cut into strips
1 kg oxtail, sliced
2 Tbsp Apple Cider Vinegar
5 cloves garlic, crushed
8 pc bay leaves (divided)
1 kg beef kalitiran, cut up
8 cups of water
8 Tbsp HMK MCT Oil
2 pc white onion, chopped
2 tsp Fish Sauce
4 packs Kare kare powder mix (90 grams)
8 cups reserved stock
4 eggplants, sliced
2 cup sitaw, sliced
4 cups puso ng saging
8 stalks pechay, sliced
1/2 cup sautéed bagoong alamang
PREPARATION
1 Boil the tripe and oxtail in water (enough to submerge the meat) with half of bay leaves and Apple Cider Vinegar for 5 minutes. Discard broth.
2 Combine tripe and oxtail with beef, garlic, remaining bay leaves and water. Cover and simmer for 2 to 3 hours or until meat are tender (remove beef when already tender). Drain, reserve stock/broth.
3 Boil vegetable separately in meat broth until just cooked. Set aside .
4 Heat HMK MCT Oil . Saute onion and all the meat for 5 minutes. Add Fish Oil, Kare-Kare Powder Mix and reserved broth. Simmer for 20 to 30 minutes.
5 Add vegetables . Serve with bagoong on the side .