As I promised in my adobong talong post, here is, although a few days late, my take on kare-kare.
This perennial Filipino favorite usually starts with a base of oxtails, beef stew cuts, pork hocks or tripe. Traditionally, the choice meat is simmered for hours to desired tenderness and and along with a variety of vegetables such as banana heart, long beans and eggplant, it's pulled together into a stew with ground peanuts for flavor, toasted ground rice for thickening and annatto for coloring. Because of the dish's very involved cooking process, it is usually reserved for special occasions but by using convenient rice flour and peanut butter, it is simplified enough to be everyday dinner-friendly. Give this a try, my friends, or browse our recipe index for more delicious meal ideas. Thank you for all your lovely comments. Truly appreciated.
Ingredients
- 2 pounds oxtail cut into serving size
- water
- 1 banana heart
- 2 large eggplant ends trimmed and cut into 1-inch thick
- 1 bundle long beans sitaw, cut into 3-inch lengths
- 1 bundle pechay ends trimmed and leaves separated
- ¼ cup rice flour
- 1-½ tablespoons annatto powder
- 1-½ cups chunky peanut butter
- 1 tablespoon oil
- 1 medium onion peeled and sliced thinly
- 4 to 5 cloves garlic peeled and minced
- 2 tablespoons fish sauce
- salt and pepper to taste
- shrimp paste
Instructions
- Rinse oxtail under cold, running water and with a knife, trim excess fat. In a deep pot, place oxtails and enough water to cover. Over medium heat, bring to a boil, skimming any scum that accumulates to top. Lower heat, cover and simmer, adding more water as needed to maintain 6 cups, for about 2 to 3 hours or until oxtails are easily pierced with a fork. Drain oxtail, reserving about 6 cups broth.
- Peel and discard the outer, fibrous skin layers of banana heart until you reach the lighter, softer core. Trim off stem and discard. Cut banana core into half and into fourths. In a bowl of cold salted water, place cut banana and soak for about 15 to 20 minutes. Using hands, squeeze to release bitter sap. Rinse with cold water and drain well, discarding liquid.
- In a pot over medium heat, bring about 4 cups water to a boil. Add banana heart and blanch for about 1 minute. With a slotted spoon, remove from liquid and set aside. Add eggplant and blanch for about 1 minute. With a slotted spoon, remove from liquid and set aside. Add long beans and blanch for about 1 minute. With a slotted spoon, remove from liquid and set aside. Add pechay and blanch for about 30 seconds. With a slotted spoon, remove from liquid and set aside.
- In a skillet over medium heat, add rice flour and cook, stirring occasionally, until lightly browned and toasted. In a bowl, combine toasted rice flour and ¼ cup reserved broth and whisk until smooth.
- In a small bowl, combine annatto powder and ¼ cup reserved broth. Stir until powder is dissolved and color has dispersed.
- In a bowl, combine peanut butter and ½ cup of reserved broth and stir until well-blended.
- In a large pot over medium heat, heat oil. Add onions and garlic and cook until limp and aromatic. Add oxtail and cook, stirring occasionally, until lightly browned. Add fish sauce and cook for about 2 to 3 minutes.
- Add the remaining 5 cups of reserved broth and bring to a simmer. Add annatto water, rice flour mixture and peanut butter mixture, stirring well to combine. Season with salt and pepper to taste. Continue to simmer for about 10 minutes or until it begins to slightly thicken. Add blanched vegetables and cook for about 2 to 3 minutes or until heated through and tender yet crisp. Serve hot with shrimp paste on the side.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Mark says
I need the code of this website thank you
Fransie Lyne Seegmiller says
The best karekare recipe ever! 5 stars!
Lalaine Manalo says
Thank you, Fransie!
Ghen says
I would like to post my review about this amazing karekare recipe because 1) I made it 3x already 2) my picky-eater kids loved it and even asked me to make this their baon..:) I also prepared this during my hubbys birthday celebration at work,and they all liked it.. kawaling pinoy,thank you..from the bottom of our belly’s..😃God bless you..
Lalaine says
Thank you so much, Ghen, for taking the time to leave a feedback. I am glad you enjoyed the kare-kare. It takes a bit of work and time to make but it is indeed delicious 🙂
Fragz says
Ate can you make a video on this dish pls?!
Lalaine says
It's on my to-do list! 🙂
Ryan says
I have had nothing but success with your recipes. This one gave me a bit of trouble, though. To be fair, I had no prior experience with even tasting this dish, so I have no real basis on how it's "supposed to be". And to also be fair, I built this dish with the intention of a sous vide reheat for my girlfriend mother. So I didn't reincorporate the veggies while building the sauce. My critiques: a bit thick. I measured rice, peanut butter and liquid precisely and it was almost like cold western gravy. But hot. I solved by adding water, but I also thought the peanut butter flavor overpowered. Could be the brand I chose, but I feel like a cup would have gone the distance. Maybe the veggies add a water content I missed until the sous vide cooking.I balanced this with a touch of cane vinegar and the bagoong directly into the sauce and got a thumbs up from my gf. I used an all natural, but jarred brand. Wish I had gone to a market with a peanut grinder as they are more and now common. Thank you for all these great recipes. I hope my feedback helps any cooks attempting this one. And I get absolutely nothing but fantastic compliments for your bicol express. That's a must make for anyone reading
MARION ARRIOLA says
Where did you get those plates?
Lalaine says
HellO Marion,
I am so sorry, I've had them for so long I don't remember. I bought so many plates/dishes to use as props for my blog, I went to a lot of different thrift shops and flea markets. 🙁
Gaby says
Hello Kawaling Pinoy!
My name is Gaby and I am a high school student. I would like to ask for your permission to use your Kare-Kare recipe for my school project. The project is an iBook and video project. I am asking if I can use this recipe and it will be published online and used for a video tutorial.
Thank you 🙂 Please reply soon! 💜
Ian says
Ate, salamat po sa recipe. May tanong po ako. Pwede bang walang banana heart coz I can't find it.
Lalaine says
Hello Ian
Yes, pwede ang walang banana heart 🙂
Emy says
I made this last night..I love it..I will never use kare kare mix again..thank you
Lalaine says
Thanks, Emy, for the feedback 🙂
Elaine says
Is rice flour same as glutinous flour? If not what substitute can i use?
Lalaine Manalo says
No, glutinous rice flour is different. That is ground malagkit which is sticky rice. Use regular rice flour.
ivy says
Gnawa ko ung maja blanca recipe mo and it was great.delisyoso. thanks for d recipe.
Lalaine says
Hello Ivy
You're welcome. I am glad you enjoyed the maja blanca 🙂
Emy says
Thanks for this recipe..so much better than the sachets..my mom taught me this style and I totally forgot..brought wonderful memories,..my kare kare turned out perfect..kudos to you
Lalaine says
You're welcome, Emy. I, too, have learned a lot of dishes from my mom and I am glad the recipe was able to help you recreate the wonderful memories with your mother. 🙂
Lukas says
I made something else and it was fantastic. Thank you
JP@Filipino Food Recipes says
I like your peanut butter and rice flour as substitute for ground roasted peanut for the sauce. This is make your recipe simple yet you can still find the goodness flavor of kare-kare.
Eleyn Isaak says
Was looking for a pork mechado recipe, and Google had your page down for pork afritada which I liked! Wanted to see how current you were on your blogging so I went to your homepage and the recipe featured just happened to be my favorite! Kare-kare!!! This has to be destiny!! Loving everything I'm reading so far! Great stuff! Keep it up! I'm your newest fan!
Lalaine says
Hello, Evelyn
Thank you, Google! I am glad you found my site and I hope you find it useful. 🙂
shobelyn says
I love this version of kare kare. Your pictures looks great too.
Lalaine says
Thanks, Shobelyn 🙂