This dish is a very popular Filipino dish that we call Kare-Kare stew with a peanut-based sauce. The whole dish is rich and creamy for sure. Usually served on special occasions like barrio fiesta particularly in the province of Pampanga.
Ingredients:
1.5 lbs beef stew meat or shin beef, cut into big chunks or tripe (optional) ox tail
2 litres water
¼ cup rice
4 tbsp annatto or atchuete powder
1/2 cup peanut butter
4 tbsp roasted peanut for extra nutty flavor
3 tbsp vegetable oil
pinch of salt
fish sauce
2 large garlic cloves, crushed or minced
1 medium onion, chopped
160g eggplant, sliced 1 inch thick
1 small banana blossom, cut similar to eggplant slices
1 bundle pechay (bok choy)
150g long beans, cut to 5 cm (2 inch) length
1/2 cup cooked bagoong alamang (fermented shrimp paste) or barrio fiesta shrimp paste
Preparation:
Ingredients:
1.5 lbs beef stew meat or shin beef, cut into big chunks or tripe (optional) ox tail
2 litres water
¼ cup rice
4 tbsp annatto or atchuete powder
1/2 cup peanut butter
4 tbsp roasted peanut for extra nutty flavor
3 tbsp vegetable oil
pinch of salt
fish sauce
2 large garlic cloves, crushed or minced
1 medium onion, chopped
160g eggplant, sliced 1 inch thick
1 small banana blossom, cut similar to eggplant slices
1 bundle pechay (bok choy)
150g long beans, cut to 5 cm (2 inch) length
1/2 cup cooked bagoong alamang (fermented shrimp paste) or barrio fiesta shrimp paste
Preparation:
1. In a copper pot or heavy pot, boil beef in water over medium heat. When the water is boiling, skim and discard all the floating scum. Once the meat is cooked and tender, transfer to a plate on a slotted spoon and keep the both.
2. Mix the achuete powder with ¼ cup water, stir and let the color bleed through. Annato powder needs to be mixed in a little water before adding because it is water resistant and will clump if you just add it straight to the pot. Place the rice in a skillet over medium heat. Toast, stirring constantly, until lightly browned for about 5 minutes. Let it cool, then finely grind in a mortar and pestle.
3. Grind the roasted peanut in a mortar pestle similar to the rice.
4. Heat oil in a saute, wok or deep pan. Sauté garlic and onions until lightly browned and aromatic. Add the meat and stir with 2-3 tbsp of fish sauce for 1 minute.
5. Then add the broth, peanuts, annatto, rice and stir to blend the ingredients.
6. Bring to the boil, then cover pan and simmer on low heat for 30 minutes.
7. While boiling the kare kare stew, blanch the banana blossom for about two minutes in boiling water and drain.
8. When the gravy gets a bit thick (not too thick but not too soupy) just the right consistency then season with salt. Add the long beans, eggplant including the blanch banana blossom and pechay.
9. Cover and cook until tender, about 10 minutes. Do not overcook the vegetables. Once the stew is cooked, turn off the heat and serve with rice and bagoong.
