Kare Kare Recipe

kare kare or for some kari kari is  considered as one of the best filipino recipe along with lechon and morcon, it shows our heritage and culture especialy when it is served in a palayok with bagoong. Basically Kare kare is a filipino food stew of beef entrails or oxtail with egg plant, banana bud, and chinese cabbage (petchay).

Kare Kare Ingredient:

kare kare a popular beef stew during special filipino occasion,usually served with bagoong and any other special dishes
  • 1 pc Oxtail                                                         
  • 1 kg tuwalya ng baka
  • 1.5 litre of water
  • Cooking oil
  • 1/2 cup atsuete oil
  • 1/4 cup garlic, crushed
  • 2 pcs of onion (medium size), chop
  • 1 cup mani (peanut) paste (grind to paste)
  • 1 cup of ground roasted rice
  • 3 pc of eggplat (slice)
  • 1 bunch of chinese cabbage (petchay)
  • banana bud, slice
  • 1 tali sitao ( string bean, cut into 2" long)
  • 1 kg alamang
Direction of Cooking Kare Kare Recipe

  • Clean the oxtail and tuwalya ng baka thoroughly, boil meat with 2 tbsp salt using pressure cooker for 1 1/2 hour, add water if needed until meat tenderized.
  • On a separate pan sautee garlic and onion and add boiled beef, peanut butter (paste).
  • Add patis and simmer ( don't put too much fish sauce)
  • Add beef stock ( broth) and bring to boil and simmer for 15 minute.
  • Add vegetable and simmer to cook
  • Lastly, add roasted ground rice to thickened
Served kare kare with bagoong (sauted fermented shrimp). I usually make my own because the bagoong that are available in the market is too salty. Here how I prepare bagoong.

Ingredient for Bagoong

  • 1 kg alamang
  • 1 cup minced garlic
  • 2 cup chop onion
  • salt
  • 1 kg pork with fat
  • soysauce 1/4 cup
  • 1 cup vinegar
  • brown sugar

Procedure for Making Bagoong

  • Put alamang in a strainer and wash with water, drain excess water using a strainer.
  • Shake the strainer to make sure that water is completly drain.
  • Transfer the alamang in a clean bottle and add 4 tbsp of salt.
  • Place directly in a sunlight fo 4-5 days until it ferments

How to Cook Bagoong

In a casserole, mix 1 kg of pork with soysauce, vinegar, peppercorn, vetsin. Let it boil and simmer until it dry and renders oil, set aside the cook meat and with the remaining oil sautee minced garlic (1 cup) and chop onion (2 cup), then add fermented alamang and cooked meat, add vinegar to lessen saltiness and cover to boil with out stirring. Add sugar if you preferred sweet bagoong .

Served newly cook Kare kare (kari kari) recipe`with bagoong along with hot steam rice....