Pampanga

Kare kare

Name: Kare kare
Total time: 2 h 30 min
Yield: 5 servings
Cuisine: Filipino
Ingredients: Beef, oxtail or beef shank, in pieces; 6 cups water; 1 chopped onion; 6 cloves garlic; 1 1/2 tbsp cooking oil (vegetable oil); 1 1/2 tsp for annatto colour kashmiri chilli powder; 1/2 cup unsweetened peanut butter; 1/3 cup toasted rice flour; 2 sliced brinjal (eggplant, aubergine); Green beans, long beans, cut; Bok choy (pak choi), pechay or bok choy; Banana flower, banana blossom, sliced; Salt, to taste; Shrimp paste, bagoong alamang, sauteed, to serve

Beef and vegetables in velvety peanut sauce, salty shrimp paste on the side. Sunday lunch, Filipino style.

150 minTime

53 gProtein each

mildSpice

Peanut stew2 chapters · 1 min read

Make it your way

Grandma's wayOxtail, peanut, bagoong on the side.

The original

579kcalsame

53 gproteinsame

7 gfibresame

150minutessame

Kare kare.

Per serving, worked out from the ingredient table.

Ingredients

Beefoxtail or beef shank, in pieces

Water6 cups

Onion1, chopped

Garlic6 cloves

Cooking oil (vegetable oil)1½ tbsp

Kashmiri chilli powder1½ tsp, for annatto colour

Peanut butter½ cup, unsweetened

Rice flour⅓ cup, toasted

Brinjal (eggplant, aubergine)2, sliced

Green beanslong beans, cut

Bok choy (pak choi)pechay or bok choy

Banana flowerbanana blossom, sliced

Saltto taste

Shrimp pastebagoong alamang, sauteed, to serve

Method

5 steps

1Pressure cook the beef with water and half the onion for 6 whistles, then let the pressure release naturally.
2Fry garlic and remaining onion in oil with the chilli powder until the oil turns orange.
3Add the beef and 4 cups broth, whisk in peanut butter and toasted rice flour. Simmer, stirring, until thick.
4Blanch brinjal, beans, bok choy and banana blossom separately and arrange on top.
5Serve with sauteed bagoong on the side to season each bite.

Serve it like this

Ladle into a wide clay pot with the vegetables arranged on top in sections, bagoong in a small saucer and plenty of steamed rice.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Pampanga

Kare kare

Beef and vegetables in velvety peanut sauce, salty shrimp paste on the side. Sunday lunch, Filipino style.

150 minTime

53 gProtein each

mildSpice

Peanut stew2 chapters · 1 min read

Make it your way

Grandma's wayOxtail, peanut, bagoong on the side.

The original

579kcalsame

53 gproteinsame

7 gfibresame

150minutessame

Kare kare.

Per serving, worked out from the ingredient table.

Ingredients

Beefoxtail or beef shank, in pieces

Water6 cups

Onion1, chopped

Garlic6 cloves

Cooking oil (vegetable oil)1½ tbsp

Kashmiri chilli powder1½ tsp, for annatto colour

Peanut butter½ cup, unsweetened

Rice flour⅓ cup, toasted

Brinjal (eggplant, aubergine)2, sliced

Green beanslong beans, cut

Bok choy (pak choi)pechay or bok choy

Banana flowerbanana blossom, sliced

Saltto taste

Shrimp pastebagoong alamang, sauteed, to serve

Method

5 steps

1Pressure cook the beef with water and half the onion for 6 whistles, then let the pressure release naturally.
2Fry garlic and remaining onion in oil with the chilli powder until the oil turns orange.
3Add the beef and 4 cups broth, whisk in peanut butter and toasted rice flour. Simmer, stirring, until thick.
4Blanch brinjal, beans, bok choy and banana blossom separately and arrange on top.
5Serve with sauteed bagoong on the side to season each bite.

Serve it like this

Ladle into a wide clay pot with the vegetables arranged on top in sections, bagoong in a small saucer and plenty of steamed rice.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kare kare

Make it your way

Ingredients

Method

Kare kare

Make it your way

Ingredients

Method

Make it a meal