The Shrimp Paste serves as a sauce and is made of salted, fermented and then sautéed micro-shrimps.
You can substitute chicken, meat or seafood in cooking your Kare-Kare or you can even do a vegetable only Kare-Kare if you’re a vegetarian.There are also a lot of available mixes in the supermarkets today which you only add to meat and you’ll have Kare-Kare but nothing beats the traditional way of cooking it using freshly ground roasted peanuts. Some even add ground rice as well.
500g Beef Sirloin, cubed
500g oxtail, cut into 2 inches long
500g ox tripe, boiled twice,washed and cut into 2-inch squares
300g beef tendons
2 banana hearts, sliced diagonally
5 pieces eggplants, sliced diagonally
2 bundle of string beans, cut into 2-inch long
3 bundles bok choy
1 head of cabbage, cut into serving pieces
4 cloves garlic, minced
1 medium onion,chopped
4 tbsp cooking oil
4 cups ground peanuts
Annato/Achiote oil for color
salt to taste
- Boil beef, oxtail, ox tripe and tendons in a big pot until tender. Set aside including the stock you boiled it in.
- In another pot, sauté garlic and onions in oil until onions become translucent.
- Pour the stock and let it come to a boil. Add the beef, oxtail,tripe and tendons.
- Stir in Annato oil and ground peanuts. Put salt to taste.
- Simmer until the desired thickness of the sauce.
- Add eggplant, banana hearts, string beans,bok choy and cabbage.
- Simmer until vegetables are cooked but not overdone.
- Serve with shrimp paste and steamed rice.
Beef…..veggies…..peanut sauce…shrimp paste…I had such a blessed Sunday!! How was yours?