Kare-Kare
Photo by Ma. Luisa Oblea of Kare-Kare.
KARE-KARE is ox-tail stew cooked with vegetables such as banana blossoms in a peanut sauce. You can find this dish spelled as “Kari-Kari” in old cookbooks.
Karekareng Buntot ng Baka
Kaskasin at hugasang mabuti ang buntot ng baka. Putulin nang katatagang laki at lutuin sa isang kaldera. Kung malambot na, magpirito ng bawang. Kung mapula na, ihulog ang mga laman ng karne. Lagyan ng binusang niligas na bigas, binayong mani, talong, petsay at katas ng atsuweteng pangkulay.
Karekareng Hipon
Magkudkod ng isang niyog at gatain. Alisan ng balat ang hipong malalaki; dikdikin ang mga ulo at salain. Magpirito ng bawang at kung mapula na ay ihulog ang tinalupang hipon. Isunod ang katas ng hipon, lagyan ng asin, gayon din ang gata. Haluin upang makurta o mabuo ang gata. Lagyan ng kaunting paminta at pangkulay na atsuwete.
RECIPE FOR KARE-KARE
Ingredients
1 oxtail (one-and-a-half to two kilos)
1 banana heart, sliced crosswise
4 eggplants, cut in one-half inch lengths
2 bundles stringbeans, cut in two-inch lengths
1/2 cup achuete water (To make: Soak one tablespoon
achuete seeds in one-half cup water for ten minutes.
Squeeze between fingers to bring out color. Strain off
seeds.)
1/3 cup rice, toasted in a pan and ground to a powder
1/2 cup peanuts, toasted in a pan and ground to a powder
1 teaspoon monosodium glutamate (MSG)
salt and pepper to taste
How to make kare-kare
- Clean the oxtail and cut into two-inch pieces.
- Boil once and discard water.
- Boil again in five cups water until tender.
- Add vegetables and when cooked add achuete water.
- Add the powdered rice and peanuts dissolved in one cup broth.
- Cook until sauce is thick.
- Season with salt, pepper and monosodium glutamate to taste.
- Serve with bagoong.
Serves six to eight.
