Kare-Kare (Oxtail and Vegetables in Peanut Sauce)
Kare-kare is a Philippine stew derived from curry with a savory peanut sauce.
Source and licence
"Kare-Kare (Oxtail and Vegetables in Peanut Sauce)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Kare-Kare_(Oxtail_and_Vegetables_in_Peanut_Sauce), revision 4629624), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Kare-Kare_(Oxtail_and_Vegetables_in_Peanut_Sauce)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4629624
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1 pack (1.5–2 lb) oxtail
- 6 cups water
- ½ cup annatto seeds for coloring
- 3 eggplants
- 1 lb string beans
- 1 banana blossom
- 1 head garlic, chopped
- 1 onion, sliced
- ¼ cup cooking oil
- 1 cup ground peanuts
- 1 cup toasted ground rice
Method
- Boil the oxtail in water until tender.
- Soak annatto seeds in ½ cup water, set aside. Rub the seeds if necessary to bring out color.
- Cut string beans in 3-inch lengths.
- Cut eggplants diagonally, ½-inch thick.
- Cut banana blossoms diagonally, ½-inch thick.
- Parboil string beans, eggplants and banana blossoms, then set aside.
- Sauté garlic and onions in cooking oil.
- Take out the annatto seeds, add the water, and boil for 5 minutes.
- Stir in ground peanuts and ground rice.
- Bring to a boil, then add the oxtail and vegetables.
- Add more water if needed to have enough sauce; it should be thick and not watery. Add fish sauce to taste.
- Serve with steamed rice and shrimp paste (bagoong) on the side.