Kare kare, a popular Filipino beef stew recipe that truly loved by every Filipino on all walks of life. This recipe usually prepare during special occasion, Filipino occasion can not be consider extravagant without Kare Kare served on the table as it always been a part of our culture. Cooking kare kare takes a lot of time and the process is so tedious, but once the cooking procedure has done correctly it will always taste like heaven. To make Kare Kare much deliciously is to served kare kare with bagoong (Fermented shrimp paste) as a side dish. Kare kare can be usually cook using tripe, beef,or beef pata (beef hind leg). Those meat can be cook alternately or together as the main meat ingredient. The vegetable usually use for cooking Kare Kare is eggplant, Chinese cabbage (petchay), banana bud blossom (puso ng saging). A well known restaurant in Philippines become so popular for their Kare Kare as their specialty menu and they usually served kare kare using claypot (Palayok) that picture the food as truly Filipino. If you want to try my version for cooking this famous Filipino Food, heres how I cook this:

Ingredient For Cooking: Cooking oil 4-5 tbsp minced garlic 1-2 pcs medium size onion, sliced 2-3 tbsp patis Combination of tripe, Beef, pata – 2 kilogram, cut into serving pcs and washed 2 bundle of Petchay, washed and blanched 3 pcs of eggplant – cut into 2 inch cut lengthwise, washed and blanched 1-2 bunble of string bean (cut into 1- ) washed and blanched 1 medium size banana buds, remove 2-3 layer outer covering and cut in serving pieces. Washed 1 cup of unsalted peanut butter 1 cup of toasted rice, mix with water to form slurry cup Atsuete oil vetsin

Procedure of Cooking: In a pressure cooker, bring to boil meat ingredient along with 2 litre of water. Let it simmer for 2-3 hours until beef meat tenderized. Set aside and keep broth for future use, In a separate pan, sautee garlic, onion, tenderized meat and season with patis (Fish sauce). Include peanut butter and simmer for few minute. Add vetsin and beef stock just enough to cover the meat. Bring to boil then add ground rice slurry to thickened. Color using atsuete oil, pour in blanched vegetable and cook for a minute.

Bagoong Ingredient: kg of bagoong ( put into strainer and washed from water to remove excess salt) 350 gram of liempo 2-3 tbsp minced garlic 2-3 tbsp minced garlic 1 whole onion, sliced 2 cups of vinegar 1 cup of toyo Sugar(optional) vetsin

Procedure of Cooking ;

In a pan, cook together liempo, 1st batch of garlic, soy sauce, vinegar. Bring to boil until it dries, Remove cook meat from pan and in the same pan sautee garlic, onion, and bagoong. Add cup of vinegar and bring to boil. Add cook meat and vetsin until sauce dries. Season with sugar to taste. Served newly cook kare kare with bagoong along with hot steamy rice.

Hi ,I am Daisy, a Filipina mother and a blogger. I would like to invite you to visit mo blog about Filipino recipe. You could also visit my recipe about kare kare and sopas, my kids all time favorite food.