Kare-Kare is a Filipino stew made from rich, creamy, thick peanut sauce, poured over or mixed with ox tail and ox tripe [fondly called tuwalya (towel) and/or libro (book)], and best served with sautéed shrimp paste (bagoong alamang) as dip. It is often served during special occasions such as graduation, birthdays, fiestas, anniversaries, and farewell (despedida) and welcome (bienvenida) parties. In the 70s and the 80s, our family was so used to having visitors even without occasions and more often that not, my mom would cook Kare-Kare. So I grew up liking Kare-Kare, of course the version that my mom used to cook… with ox tripe and… pork intestines (isaw!!!). I would devour on the isaw, savoring its fats, nestled on a spoonful of rice, and topped with a few drops of bagoong. Sinful yes… but so delectable. These days, Kare-Kare is served in a variety of ways paired with bagnet, lechon kawali, fried fish, and for the vegans, all vegetables.
I am pleased to share my take on this celebratory dish, which, again, has been a constant request from my siblings for our get-togethers. But since only my mom could pull off Kare-Kare with isaw, and ground peanuts (and sometimes with ground rice) as thickener, I would venture on the safe side with ox tail, ox tripe, and… Kare-Kare mix (hehe!). Here it goes. Enjoy!
Ingredients
2 kilos oxtail cut into 1 ½ inches lengths
2 pouches (57g per pouch, total of 114g) Mama Sita’s Kare-Kare Mix
1 bottle (300g) peanut butter (Lily’s or Ludy’s)
4 L water
5 cloves/segments garlic, minced
1 onion, minced
12 pcs sitaw, cut into 2 ½ inches lengths
2 pcs eggplants, cut into ½ inch slices (or 3 inches lengths, halved)
15 pcs pechay
½ sachet Maggi magic sarap (4 grams) – this may be skipped
4 tbsps cooking/canola oil
Bagoong on the side
Cooking Instructions
1. Boil oxtail in water. Lower the heat when it starts boiling. Simmer until meat is tender. Add water if needed. This may take 1 ½ hours. If using a pressure cooker, let it boil for only 40 minutes then turn off the heat.
2. In a bowl, dissolve the kare-kare mix in 500 ml oxtail broth. Set aside.
3. In another bowl, mix peanut butter with 250 ml oxtail broth and gently stir until evenly and coherently mixed.
4. In another pot or heavy saucepan (where you will cook the kare-kare), sauté onion for 1 minute. Add garlic and continue sautéing for another minute.
5. Add oxtail and stir fry for 2 minutes.
6. Pour in the dissolved kare-kare mix. Stir gently and simmer for 2 minutes or until the sauce thickens.
7. Add sitaw and eggplant and stir gently. Add 500 ml more broth if you wish and continue stirring gently.
8. Pour in the peanut butter. Stir gently until evenly distributed. If you want more sauce, add 250 ml more broth. It is your call on how thick you want the sauce to be.
9. Season with Maggi magic sarap (I use this to enhance the flavor of the stew, but this is not really necessary so you may skip this), stir gently, and simmer for 3 more minutes.
10. Add pechay and simmer for 1 to 2 minutes or until vegetables are done.
11. Serve hot. Best with bagoong (sautéed shrimp paste) as dip.
Alternatively, you may wish to add all the vegetables when it is plating/serving time. Blanche the sitaw for about 5 minutes, and the pechay for about 3 minutes. Set aside. Pan fry the eggplants, 1 minute on each side. Put these vegetables on top of Kare-Kare when serving.
Key rule: Tantyahan lang yan. Trust your sense of taste.
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