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Kare Kare


By: Vicente Perez


Kare kare has mixed origins but one of them is that it came from Pampanga. Kare kare word may also be derived from the word curry ,an Indian influence because of its “satay” peanut sauce.
This is my all time fave Filipino dish and I decided to try cooking it since I got some oxtail and left over beef tripe.I cant find puso ng saging so I cooked without it.Email me at for recipe special request.
1.2 lbs oxtail
2.1 lb ox tripe
3.1 cup peanut butter
4.1/4 cup sweet or glutinous
rice flour
5.2 eggplants sliced
6.4 pcs bokchoy
7. 2 cups string beans cut to
1 inch
8. 3 tbs anatto powder oil
10.5 cups of water
11.1 small onion sliced
12.6 cloves of crushed garlic
13.1/4 cup of vinegar
14.patis or fish sauce
1. Soak meat and tripe in a bowl of cold water with 1/4 cup of vinegar.After 30 mins throw water.
2.Boil meat and tripe with fresh water then throw water.
3.Sautee oxtail and ox tripe with onions and garlic.Add patis or season with salt and pepper.
4.Pour 4 cups of water then boil oxtail and tripe for 3 hours or until tender.
5.Add anatto powder ,peanut butter then mix and cook for 10 to 15 minutes.
6.Add string beans and eggplant and cook for 7 minutes.
7.Toast rice flour for 5 to 7 minites till golden brown.Take out from cookware and mix with 1/4 water.
8.Pour the rice flour to the Kare Kare.
9.Mix and add bokchoy.Cook for 2 to 3 minutes.Season with patis or salt.
10.Serve with bagoong sides and steaming rice.



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