The more modern version of Kare-Kare makes use of peanut butter to create a creamier and thicker sauce. With this recipe, you will be able to create a Kare-Kare that is closer to how they used to make it in the past, making it a dish that is even more memorable.
With the use of toasted ground glutinous rice and ground peanuts as the thickener, the flavor profile that has seeped into the sauce is even richer. Despite the slight difference with how Kare-Kare is usually made, it is still that same dish that has delighted us through the generations.
Kare-Kare
Ingredients
To Boil:
- 1 ½ kg. mix of hock, skin, mask, and tail, boiled
- 1 kg. ox tripe
For the Color:
- 1 cup water
- ½ cup annatto seeds
For the Sauce:
- Oil, for sauteing
- 1 cup white onion, minced
- 5 cloves garlic, minced
- 1 cup glutinous rice, toasted and ground
- 2 cups peanuts, roasted and ground
- 8 cups beef stock
- Annatto water
- Salt and fish sauce, to taste
Added Vegetables:
- 1 pc. banana blossom, sliced
- 3 pcs. eggplant, sliced
- 1 bunch string beans, sliced
- 2 bunch pechay
Side:
- Serve with bagoong
Instructions
- Roast the glutinous rice until it’s brown and toasted. Grind it until it achieves the consistency of flour. Transfer it to a bowl.
- Grind the peanuts. Make it a bit grainy, not too fine. Transfer it to another bowl.
- Boil the beef pata, mascara, balat, and tuwalya beforehand. Use the water used to boil all these beef parts as the stock.
- In a pot with boiling water, add the annatto seeds. Mix. Extract as much color as possible.
- In a pan, heat the oil. Sauté the onions and garlic. Add the toasted ground glutinous rice. Mix, then add the beef stock. Add the ground peanuts. Stir. (Note: The toasted ground glutinous rice could also be added like a slurry.)
- Add the boiled annatto seeds. Make sure to strain it. Let it cook.
- Season with salt and fish sauce. Add the boiled beef parts. Stir.
- Slice the banana blossom. Add it to the Kare-Kare. Cover and let it simmer.
- Prepare the other vegetables. Slice the eggplant and sitaw.
- Once the Kare-Kare starts to boil, and the banana blossom has softened, add the sitaw and eggplant. Mix, so all the added vegetables soak in the sauce.
- Cut the pechay in half and add the stalks.
Nothing beats homemade Kare-Kare that is made through a method that is no longer what’s used in most restaurants. To get a taste of the Kare-Kare that has once existed, follow this Kare-Kare recipe without deviating first. Once you’ve tasted the original, only then do you make adjustments according to your taste.
For more simple and easy recipes, grab copies of our Simpol Cookbook collection on Shopee or Lazada. Also available in Fully Booked and National Book Store.
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