Kare-kare my way - . Today I am sharing this Kare-kare my way! A quick and easy dinner that is ready in under 15 minutes! My take on the classic Filipino dish, using ingredients available in my place here in Germany. I'm not a professional cook, I just love cooking and eating. Kare Kare is a type of Filipino stew with a rich and thick peanut sauce. It is a popular dish in the Philippines served during special occasions. Palayok or clay pot is used to cook this dish.
It also functions as the serving bowl at the same time. The best way to eat kare-kare is to pair it with plain. Kare-kare is a popular stew in Philippines that is served on special occasions like Feast Days (fiesta), Birthdays and family gatherings.
You can cook Kare-kare my way with 13 Ingredients and 5 steps. See the following guide!
Ingredients for Kare-kare my way:
- 6 beef short ribs.
- 1 large onion, sliced.
- 6 cloves garlic, roughly chopped.
- 2 tbsp fish sauce.
- 8 cups beef stock.
- 2 bay leaves.
- 6 tbsp peanut butter (smooth or crunchy, your choice).
- 1/2 lb green beans, ends trimmed.
- 1 bundle kale, de-stemmed and cut into large strips.
- 1 tbsp sauteed shrimp paste (optional).
- 1/2 tbsp white vinegar (optional).
- 1/2 tbsp maple syrup (optional).
- 1 Serrano chili, chopped (optional).
The dish's defining ingredient is its peanut sauce which is made out of peanut butter, ground toasted rice and annatto seed extract this is then cooked with variety of local. Kare kare is a traditional Filipino recipe. The word 'kare' is derived from the word curry (surprise surprise!). You might also know this dish as kari-kaari.
Step by step how to cook Kare-kare my way:
- Season the ribs lightly with salt and pepper, then sear them in a large pot on high heat with a splash of veg oil. Once they're browned, remove them to a bowl and set aside..
- Add the onion and garlic to the pot and fry for one minute. Add the fish sauce and let cook another minute. Add the beef stock and bay leaves and return the ribs to the pot (along with any juices). Turn the heat down to low, cover and let simmer for 2 hours. Be sure to skim the surface regularly because the ribs will give off a lot of oil and floaty gunk (sorry, don't know the right term for it)..
- Once the ribs are soft pull them aside and let them cool. You can keep the pot simmering uncovered so the broth can reduce. When the ribs are cool enough to handle, clean the meat off the bones. Try to keep the meat as intact as possible. Remove the bay leaves from the pot and add the meat back in..
- Stir the peanut butter into the pot. Once it's melted in, add the green beans and kale. Let simmer for 10 more minutes then serve with rice and shrimp paste (optional, step 5)..
- In a small pot on low heat, add the shrimp paste, vinegar, maple syrup, and chili. Let it warm through, then serve on the side..
By the way, don't associate this curry with other Indian curries as the flavour is completely different. The original stew calls for oxtail. Pork pata was used in this Kare kare recipe. Kare kare is one of the favorite dishes of Filipinos. It is a peanut based sauce traditionally cooked with groun.