HOW TO COOK KARE KARE RECIPES

Steps:

• First, let’s prepare the oxtail, clean under running water and place in a deep cooking pot.
• Cover with enough water and apply medium heat then bring to a boil. Remove the scum that rises.
• Lower the heat and add more water. Make sure to maintain about 6 cups of water as we will use the broth later.
• Cover and simmer for about 2 hours or until the oxtails can be pierced by a fork. (See cooking tips above for a quicker cooking time)
• Drain the oxtail and reserve 6 cups of the broth then set aside.
• Next, we prepare the vegetables. In a cooking pot, bring about 4 cups of water to a boil.
• Blanch the banana heart for 1 minute then remove and set aside.
• Blanch the eggplant for 1 minute then remove and set aside.
• Blanch the string beans for 1 minute then remove and set aside.
• Blanch the pechay/ bok choy for 30 seconds then remove and set aside.
• Place the rice flour in a skillet or frying pan and apply medium heat.
• Cook the rice flour, while stirring occasionally, until lightly browned and toasted.
• Combine the toasted rice flour and 1/4 cup of the reserved broth in a bowl then whisk until smooth.
• In a small bowl, combine the annatto powder with another 1/4 cup of the reserved broth then stir until dissolved.
• In another bowl, combine the peanut butter with 1/2 cup of the reserved broth then stir until well blended.
• Pour the cooking oil in a large cooking pot and apply medium heat. When the oil is hot enough, add-in the onion and garlic then cook until soft and aromatic.
• Add-in the oxtail. Cook and stir occasionally until lightly browned.
• Add-in the patis then cook for about 2 to 3 minutes.
• Add-in the remaining 5 cups of the reserved broth and bring to a simmer.
• Add-in the rice flour mixture, the annatto powder mixture, and the peanut butter mixture and stir well to combine.
• Season with salt and pepper to taste.
• Continue to cook for 10 minutes or until the sauce slightly thickens.
• Add-in the blanched vegetables and cook for another 2 to 3 minutes.
• Remove from heat and transfer to a serving bowl with shrimp paste on the side. Enjoy!

Steps:

• Steam fish fillet, crab, prawns, clam and mussels until cooked.
• Slice the fish fillet in to serving sized and cut the crab in halves then set aside.
• Set aside the liquid used to steam the seafood.
• Heat up the oil, then put in the atsuete(annatto) seeds until the oil becomes deep red.
• Remove the seeds from the oil by straining them.
• Sauté garlic and onions in oil until onions become translucent.
• Add the broth from which you steamed the seafood with.
• Stir in the peanut butter, salt and pepper.
• Add the vegetables and simmer, don't overcook the veggies only half-done.
• Add clam, mussels and prawns and simmer for another 6 minutes.
• Add pechay, crab and fish fillet slices and simmer for another 3 minutes.
• Serve with bagoong alamang guisado or shrimp paste.