Kare-Kare (Oxtail and Vegetables in Peanut Sauce)
Kare-kare is a Philippine stew derived from curry with a savory peanut sauce.
- Prep
- 21 min
- Cook
- 1 hr 6 min
- Total
- 1 hr 27 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Boil the oxtail in water until tender.
Procedure
Soak annatto seeds in ½ cup water, set aside. Rub the seeds if necessary to bring out color.
Procedure
Cut string beans in 3-inch lengths.
Procedure
Cut eggplants diagonally, ½-inch thick.
Procedure
Cut banana blossoms diagonally, ½-inch thick.
Procedure
Parboil string beans, eggplants and banana blossoms, then set aside.
Procedure
Sauté garlic and onions in cooking oil.
Procedure
Take out the annatto seeds, add the water, and boil for 5 minutes.
Procedure
Stir in ground peanuts and ground rice.
Procedure
Bring to a boil, then add the oxtail and vegetables.
Procedure
Add more water if needed to have enough sauce; it should be thick and not watery. Add fish sauce to taste.
Procedure
Serve with steamed rice and shrimp paste (bagoong) on the side.
Photo: GwennVienn · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 12 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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