KARE KARE RECIPE FROM SCRATCH 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:

• Place hocks or oxtail pieces in a large pot.
• Add enough water to cover.
• Bring to boil, lower heat and simmer for 1-1/2 hours or until tender.
• If using achute water, soak 1 tablespoon of achute seeds in water for 30 minutes.
• Squeeze seeds between your thumb and finger tips until the water turns red.
• Strain and set red water aside.
• OR Heat 2 tablespoons oil, saute achute seeds in oil until oil turns red, discard seeds.
• Use oil for sauteing rest of ingredients.
• Heat oil in a skillet and saute garlic and onions.
• Add cooked meat and 2 cups of the broth.
• (Save the rest of the broth for other uses.) Add salt and achute water.
• Simmer for 15 minutes.
• Stir in peanut butter and toasted rice powder, bring back to simmer cook, stirring for 5 minutes.
• Add green beans and eggplant.
• Cook 10 minutes or until vegetables are tender, stirring occasionally.
• Correct the seasonings.
• Serve with hot rice and bagoong, plain or sauteed.