KARE KARE

Kare-kare

The best short-cut in making kare-kare is to buy a good kare-kare mix.
I use mama sita's kasi mas malasa yung peanuts.

Q. Bakit ang talong sa kare-kare tumitigas?
A. Kasi may mani (?) yaikks!
Kay rey galing tong joke na to ha

Ingredients:

oxtail, tripe (twalya), pork hocks (pata) can be used
(pwede rin beef or chicken)
1 onion, sliced
3 cloves garlic,sliced
10 peppercorns
1/2 tbsp. iodized salt
1 bay leaf
kare-kare mix
peanut butter, not the sweet kind I prefer the chunky one
pechay
eggplants, cut horizontally ( 2 inch cylinders para di madaling
malusak)
sitaw, cut into 2 - 2 1/2 in length

Boil the meat in water with the onion, garlic, peppercorns, salt and
bay leaf. Make sure that the meat is totally submerged in water. Cook
until fork tender adding water as necessary.

Remove meat transfer to a dish/bowl. In the same pot boil the sitaw
for 2 min, add the eggplants and after 5-6 min. add the pechay. Turn
of stove when pechay stems are translucent.

Remove vegetables. Pour out some of the stock (you can put this in a
ziploc bag and freeze for future use ex. lugaw, sopas etc.) retaining
at least 2 cups in the pot. Dissolve 1 pouch kare-kare mix in
remaining stock in pot. Turn on heat. Stir and let boil until thick.
Add peanut butter according to taste. Put in the meat back into pot.
Simmer and adjust seasoning if necessary. Serve with the cooked vegies.
Don't forget the bagoong alamang.