Best Kare Kare Recipes

OXTAIL STEW IN PEANUT SAUCE (KARE-KARE)

Steps:

• Heat the oven to 375 degrees. Season the oxtails well with salt and pepper.
• Heat 3 tablespoons vegetable oil over medium to medium-high heat in a large Dutch oven or heavy-bottomed, ovenproof pot with a lid. Brown the oxtails on all sides then remove them to a plate. (You may need to do this in batches, so as not to crowd the pan.)
• Remove all but a tablespoon or so of the fat in the bottom of the pot and reduce the heat to medium. Add the onions, celery and carrot and cook them until they are soft and aromatic, about 3 to 6 minutes.
• Stir in the thyme sprigs, letting them just soften, then add the red wine and stir with a wooden spoon or spatula, scraping up any browned bits on the bottom of the pot.
• Add the oxtails to the pot with the shaoxing wine and enough stock to fully cover the meat. Cover the pot and let it cook in the oven for 2 1/2 to 3 hours, or until the meat is fork tender but not falling off the bone.
• About 15 minutes before the oxtails are done, prepare the vegetables: Heat 2 tablespoons oil in a medium nonstick skillet over medium heat. Add the eggplant, season with salt and pepper and cook, stirring occasionally, about 5 minutes. Add the garlic and cook another 5 minutes until eggplant is softened, then set it aside.
• Prepare the beans: Wipe the skillet clean, increase the heat to medium-high and add 1 tablespoon oil. Add the beans, season with salt and pepper and quickly stir-fry for 3 to 4 minutes, then set aside.
• Prepare the bok choy: Add the remaining oil to the pan, cook the bok choy with a pinch of salt until bright green and tender, about 2 minutes, then set aside.
• When the oxtails are tender, remove the meat from the liquid in the pot and set it aside on a plate. Strain the fat and any other matter out of the braising liquid and discard it. You should have 5 cups of liquid; if you have less, add additional stock to total 5 cups, then simmer the liquid over medium-high heat until it has reduced by half.
• Turn the heat to low, and using a hand blender, mix in the peanut butter and soy sauce and sugar, to taste. Add the achuete oil, blend again and let simmer for 2 minutes to thicken slightly.
• Return the meat to the pot and let it cook until heated through, a minute or two. Serve hot with the room temperature vegetables on top, rice and bagoong on the side.

KARI-KARE (MEAT AND VEGETABLE STEW IN PEANUT SAUCE)

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.

BALINESE PUMPKIN CURRY (KARE WALUH)

Steps:

• Start by making the spice paste. In Indonesian cooking this is done using a mortar, but an easier and quicker alternative is to use the food processor. Blitz all the ingredients until well combined into a golden yellow paste flecked with chilli and tomato skin.
• Heat the coconut oil in a wok over a medium heat and fry the spice paste for 30 seconds. Add the salam leaves (or bay leaf), lemongrass and lime leaves (or zest) and toss for 30 seconds.
• Add the chopped pumpkin to the wok and fry for 1 minute, then add the water and simmer until the pumpkin has softened and cooked.
• Add the coconut milk and fried shallots and gently simmer for 1 minute, until slightly thickened then serve with steamed rice.

KARE KARE

Steps:

• For the brisket: Preheat the oven to 300 degrees F.
• Stir together 1 tablespoon salt and 1 tablespoon pepper in a bowl. Sprinkle the brisket with the salt and pepper mix. Place the brisket fat-side up in a pan lined with a baking rack and add 1 1/2 cups water. Cover the pan with foil and bake until the fat has rendered, 3 to 4 hours. Dice into 1-inch cubes and set aside. Reserve brisket juices.
• For the kare kare sauce: Heat up a medium saucepot; add 1 tablespoon oil. Sautee the onions and garlic until golden brown, about 3 minutes. Add the peanut butter, granulated sugar, salt and 7 cups water. Mix well and bring up to a boil. Meanwhile, heat up 3 cups brisket drippings and the annatto seeds in another pot and simmer until the brisket drippings achieve a nice red/brownish color, about 5 minutes. Strain the brisket drippings into the peanut butter mixture. Simmer until the sauce coats the back of a spoon, about 30 minutes.
• For the bagoong alamang: Heat up a medium saute pan; add oil. Saute the garlic, tomatoes and onions until the tomatoes have cooked down, about 6 minutes. Strain the salted shrimp to get out most of the liquid out, then add to the pan. Add the brown sugar and cook until a pastelike consistency is formed, another 5 minutes.
• Boil the bok choy, eggplant and green beans separately in boiling water until cooked through, then drain and set aside.
• Add about 10 ounces kare kare sauce to a flat bowl. Add about 4 to 5 pieces each of the bok choy, eggplant and long beans. Place the diced brisket on top and garnish with peanuts, a sprig of cilantro and a side of bagoong alamang. Serve with a side of jasmine rice. Repeat to make 3 to 5 more servings.

BALINESE PUMPKIN CURRY (KARE WALUH)

Steps:

• 1. Start by making the spice paste. In Indonesian cooking this is done using a mortar, but an easier and quicker alternative is to use the food processor. Blitz all the ingredients until well combined into a golden yellow paste flecked with chilli and tomato skin.
• 2. Heat the coconut oil in a wok over a medium heat and fry the spice paste for 30 seconds. Add the salam leaves (or bay leaf), lemongrass and lime leaves (or zest) and toss for 30 seconds.
• 3. Add the chopped pumpkin to the wok and fry for 1 minute, then add the water and simmer until the pumpkin has softened and cooked.
• 4. Add the coconut milk and fried shallots and gently simmer for 1 minute, until slightly thickened then serve with steamed rice.

SEMI-HOMEMADE JAPANESE KARE PAN (CURRY BREAD)

Steps:

• Bring a large pot of water to a boil. Add potatoes; cook until mostly tender, about 5 minutes. Add peas; continue cooking until potatoes are soft, 5 to 10 minutes. Drain.
• Melt butter in a large skillet over medium heat. Season ground beef with salt and pepper and add to the skillet with onion; cook and stir until beef is browned and onion is translucent, about 5 minutes.
• Pour 2 1/2 cups water over beef mixture; bring to a boil. Reduce heat to medium and stir in potatoes and peas. Simmer, skimming scum off the surface, until flavors combine, about 15 minutes. Remove from heat and let cool, about 5 minutes. Add curry roux cubes; stir until dissolved.
• Let curry mixture cool, about 20 minutes. Cover with plastic wrap and refrigerate until thickened, 8 hours to overnight.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Cut dough into 1/2-inch slices and roll out each slice to a 3-inch circle. Place a teaspoon of chilled curry into the center of each circle. Pull up sides of the circle over curry and pinch edges together to form a round ball.
• Beat egg in a small bowl. Place panko bread crumbs in a shallow dish. Dip each ball of dough into the beaten egg. Press into bread crumbs to coat, shaking off excess.
• Fry in the hot oil until evenly browned on all sides, 3 to 5 minutes.

KARE-KARE WITH BEANS, BABY BOK CHOY, AND EGGPLANT

Steps:

• Bundle achiote seeds, peppercorns, and bay leaves in cheesecloth and tie closed with kitchen twine; set sachet aside.
• Preheat oven to 225°F. Heat 1 Tbsp. oil in a large Dutch oven or wide heavy pot over medium-high. Season oxtails generously with salt and pepper. Cook half of oxtails until browned all over, 8-12 minutes; transfer to a platter. Add 1 Tbsp. oil to pot; cook remaining oxtails. Pour off all but 3 Tbsp. fat from pot. (If pot is scorched, clean and start with 3 Tbsp. fresh oil.)
• Return pot to medium-high heat. Cook chopped onion, carrots, celery, and mushrooms, stirring often, until lightly browned and very soft, 12-15 minutes. Add wine; cook, scraping up any browned bits, until almost completely evaporated, about 5 minutes. Add 2 quarts water and reserved sachet. Bring to a vigorous boil; cook 1 minute. Return oxtails to pot (add water if needed to just cover). Reduce heat so liquid is simmering gently, cover, and transfer to oven. Braise, checking every 2 hours and adding more water if needed to keep oxtails barely submerged, until meat is just about falling off the bone, 6-8 hours. Let cool. Skim off fat; discard. (Or, ideally, chill overnight and scrape off fat before proceeding.)
• Remove oxtails from pot; pull meat from bones. Discard bones (or save some meaty bones for serving). Strain braising liquid into a large bowl. You should have 6-8 cups; simmer to reduce further or add water if needed. Discard solids.
• Clean pot and heat remaining 2 Tbsp. oil over medium. Cook sliced onion, garlic, and garlic chives, stirring often, until onion is translucent, about 5 minutes. Add bok choy, eggplant, taro (if using), and long beans; cook, stirring often, until just beginning to soften, about 5 minutes. Add braising liquid and bring to a simmer; season with salt. Cook until vegetables are halfway tender, 6-8 minutes. Stir in peanut butter to dissolve, then add meat. Cook just until meat is heated through, vegetables are tender, and flavors have melded, about 5 minutes. Season with more salt if needed.
• Divide kare-kare among bowls; top with peanuts and red chile. Serve with shrimp paste.

KARE-KARE (OXTAIL AND VEGETABLES IN PEANUT SAUCE)

Steps:

• NOTE: Season as desired with salt and pepper at each stage. But season lightly: dish should be undersalted, since it will be eaten with salty bagoong.
• Place the onion and oxtail in a large pot. Add water to cover. Bring to the boil. Reduce heat and simmer for 2.5 to 3 hours or until tender. (Or cook for 35 minutes in the pressure cooker at high pressure.).
• When preparing the banana blossom and eggplant, as you slice, put the pieces into water with a bit of lemon juice, to prevent them turning brown.
• Heat a big skillet or wok and add vegetable oil. Saute the garlic. Add the eggplant, banana blossom, and long beans; cook for 10 minutes. Add baby bok choy and cook for 5 minutes more, until vegetables are crisp-tender. Reserve vegetables.
• Remove meat from broth, keeping broth in pot. If desired, when cool enough to handle, remove meat from bones. Add meat to vegetable mixture; reserve.
• Add a little broth to the peanut butter; stir until well blended, adding more broth if necessary. Bring the broth to a simmer. In a bowl, combine annatto powder with cold water; mix until smooth; add annatto mixture to broth. Simmer, stirring, until sauce thickens and does not taste floury.
• Add meat and vegetables, and cook until heated through. Meat should be very tender; vegetables should be tender but not falling apart. If desired, add water to make more sauce.
• Serve with bagoong (fermented shrimp paste). I prefer the guisado (sauteed) kind, regular flavor (not sweet or hot).
• * NOTE * Fresh banana blossom should be large and dense, and feel tightly packed. * To clean: First take off the outer dark red bracts and accompanying tiny matchsticks (baby bananas!) -- these are inedible. Continue until you reach the pale pink/yellow inside and it's becoming difficult to peel apart. Cut off the inedible stem. Cut blossom into 1-inch slices, dropping into lemon water to prevent browning. Separate the blossoms (like you would leeks). If possible, let them soak for a little while, to remove any bitterness. * You can use the same water for the eggplant. *.

ANDE KI KARE (CURRIED EGGS)

Steps:

• Heat the oil in a saucepan. Add the onion, ginger, garlic, and bay leaves, and cook for four minutes, or until the onion is soft. Add the tomato, turmeric, chili powder, cumin, coriander, 1 tsp salt, and 1 cup of water.
• Bring to a boil, then reduce heat and simmer for three minutes.
• Add the garam masala and eggs, then simmer for a minute or two to warm the eggs.

MA'S KARE-KARE

Steps:

• Wash the oxtail.
• Put the oxtail in an 8 quart pot and add water, about enough to cover the oxtail one inch over.
• Cut 1 large onion into 1/8 and add to boiling water.
• Once boiling, add fish sauce(patis).
• Lower and allow to simmer for 2-3 hours, until meat is tender.
• Melt peanut butter with broth in a bowl and add to soup.
• Add green beans.
• After about 10 minutes, add eggplant.
• After a few minutes, add bok choy.

KARE KARE PATA (OXTAIL STEW)

Steps:

• Combine the oxtails and water in a large pot; bring to a boil, reduce heat to medium-low, and simmer at least 2 hours.
• Skim as much fat from the top of the liquid as possible. Crumble the beef bouillon cubes into the liquid and allow to dissolve. Remove the meat from the broth and set aside. Add the bok choy, long beans, and eggplant to the broth and simmer until tender.
• While the vegetables simmer in the broth, heat the olive oil in a large pot over medium heat. Cook and stir the onion and garlic in the hot oil until tender. Stir the achiote powder into the mixture to add a little color. Add the peanut butter and stir until it's melted into the mixture. Add about half the broth to the pot; bring to a simmer for 5 minutes. Add the oxtails and cook another 5 minutes before adding the remaining broth with the vegetables. Serve hot.

KARE-KARE WITH PORK PATA

Steps:

• 1. Let's start with the veggies, make sure to wash your vegetables before cooking. Put a little amount of cooking oil in a pan. Fry eggplant until it turned brown both sides. Set aside. 2. Wash pork leg properly then put it in a large pan. Put half of the onions and half of the garlic. Sprinkle a little salt enough to give the pork some taste. Cover pan and DON'T put water. Cook for about 5 minutes or until pork is cooked with its own juice. 3. Put 1 cup of water and bring to a boil. Add water if necessary. Add pork cube and simmer for about 10 minutes or until pork is tender. Separate pork from broth. Remove all scum that was formed out from the broth. Set aside. 4. Saute garlic and onion. Add string beans, banana bud, and pechay. Cook for 2 minutes then add in pork leg. Stir cook for another 2 minutes. Pour in pork broth and let it simmer for 3 minutes. Add kare-kare mix solution and 3 table spoon of creamy peanut butter. Let it simmer for 5 minutes. Add fried eggplant and cook for about 2 minutes or until vegetable are cooked. 5. Serve with sauteed shrimp paste.