Kare Kare

I love healthy stuff and junk an equal amount. Whatever I'm craving, I go for it. I'm never trying to lose weight - or gain it. I'm just being. ~Kelly Clarkson

If you're not on a diet and craving for traditional Pinoy food, try to cook Kare Kare. I used pata ng baka (ox legs) because it's so delicious. The broth of the ox legs tastes like milk (swear!), so creamy... fatty... beefy!

INGREDIENTS:
1 pata ng baka (ox leg), cut into pieces
1 bundle pechay tagalog or bok choy
1 bundle sitaw (string beans), cut into 2" long
4 pcs talong (eggplants), sliced
1 medium size banana bud (white part), sliced
1 pack mama sita kare kare mix, dissolved in 1 cup water
1 Tbsp peanut butter
1/4 cup rice flour, toasted and dissolved in water or 1/8 cup cornstarch dissolved in water
2 Tbsp annatto or atsuete seeds
5 cloves garlic, chopped
2 medium size onion, chopped
canola oil or any vegetable oil
water (enough to cover the ox leg pieces, about 1 inch above the ox legs)
salt and pepper to taste
bagoong alamang (shrimp paste)

PROCEDURE:
1. Rinse thoroughly the ox leg. Put in a large pot and fill with water. Make sure that the ox leg is completely covered with water. Add 1 Tbsp salt then bring to a boil and remove the scums as it rises. Once it is boiling, reduce the heat to medium-low. Cook for 2.5 to 3 hours. I cooked mine for more than 3 hours, until the meat easily falls off the bones.

2. Add the peanut butter, kare kare mix, and the rice flour or cornstarch mixture. You'll notice that the sauce will begin to get thicker. I added rice flour/cornstarch because I want the sauce to be thick.

3. Heat a little oil in a pan or skillet. Add the annatto or atsuete seeds, stir for a couple of seconds until it releases its color. Remove the seeds from the pan. Add the onion and garlic. Cook for a few seconds. Add the vegetables (eggplant, string beans, banana bud) except for pechay. Cook for 5-7 minutes.

4. Transfer the cooked vegetables in the pot. Season with salt and pepper. Add the pechay and cook for 3 minutes, covered. Turn off the heat.

5. Serve with rice and shrimp paste (bagoong alamang) on the side. Share and enjoy!

see the broth? look at the color then taste it! it tastes like milk with lots of fat! LOL! super love it!

QUICK NOTES:
1. If you don't like ox legs, you may use other parts like ox tail or ox tripe or beef slices. You can also use pork slices or pork legs or even chicken. Seafood kare kare is also great!
2. I used kare-kare mix for this recipe, but if it is not available, just add the quantity of peanut butter (about 1/4 cup) and also add 1/2 cup grounded peanuts. If you want the authentic one, don't use peanut butter, just use 1 cup grounded peanuts. 


Happy day always,

Rhea