I haven’t been blogging or posting recipes lately because I have been busy with personal issues, events, meetings, Ces Kitchen Filipino Food Tasting and my YouTube channel.
After the successful Filipino Food tasting Part 2, some of my followers on Instagram and on Facebook page are asking the recipe for my Vegetarian Kare-Kare and some are asking what is Kare Kare? By the way, you can see the event photos here
To know Kare Kare, is to know the origin of its main ingredient: Peanuts. Kare Kare is full of historical culinary mysteries and is probably one of the oldest dishes in the Philippines.
Kare Kare (or kare-kare) is an oxtail stew complemented by a thick peanut-based sauce, where a number of sautéed vegetables like bok choi, eggplant, string beans, daikon or banana flower are added to create a very comforting and hearty dish. The stew can also be prepared with pork hocks, calves feet, pig feet, beef stew meat, and sometimes offal or tripe. Kare kare ingredients may also include seafood like prawns, squid, and mussels, or just with vegetables
Kare Kare is one of those Filipino recipes in which you think that is complicated to make, but it is not. Because I am one of those people who are against with anything MSG or instant mix, I’ve made this sauce from scratch. It is very simple and easy to make actually you don’t even need a Mama Sita’s Kare – Kare mix, all you need is achuete a spice that is often used as food coloring, peanut butter, and vegetable stock.
I’ve simplified this recipe, enough to be everyday dinner-friendly.
Kare-Kare Sauce | Vegetables Stew in Peanut SaucePrint Recipe
- 1/2 cup onion, chopped
- 1 1/2 tablespoons vegetable oil, or annatto oil
- 2 teaspoons garlic, minced
- 2 cups vegetable stocks or vegetable broth, reserved
- 1/4 cup peanuts, roasted and finely chopped
- 3 heaping tablespoons peanut butter, creamy
- 1/2 tablespoon bagoong alamang
- salt, to taste
- black pepper, to taste
- 1 1/2 tablespoons rice, ground and toasted
Sauté red onions in vegetable or annatto oil until translucent. Add garlic; sauté until fragrant.
Add reserved vegetable broth, peanuts, and creamy peanut butter; mix well. Season with bagoong alamang, salt,
and freshly ground black pepper.
Boil then lower heat and simmer for 5 to 8 minutes. Add ground toasted rice to thicken the sauce. Adjust seasoning.
Top with Lechon kawali, blanched pechay leaves, blanched yard-long beans, and blanched eggplant.