Recipe: Appetizing Kare-kare my way

Kare-kare my way. Kare-kare my way This recipe for Filipino peanut stew gives my mother fits, which is why I added the 'my way.' Authentic or not, I like it. Kare-kare is a traditional Filipino stew in a peanut-based sauce. It is typically served hot and served as a main course.

I tried to trace the origin of the word "kare-kare" and only found a few snippets (check history section). Believed to have derived from the word "kari/khari", a Tamil word that means curry. MY WAY AND I DID IT MY WAY🤦‍♀️🤦‍♀️😅😅😅)First time to cook👏👏👏 Kare kare is a traditional Filipino meaty stew that is often prepared with oxtail. You can have Kare-kare my way using 13 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Kare-kare my way

1. Prepare 6 of beef short ribs.
2. You need 1 of large onion, sliced.
3. You need 6 cloves of garlic, roughly chopped.
4. Prepare 2 tbsp of fish sauce.
5. Prepare 8 cups of beef stock.
6. You need 2 of bay leaves.
7. Prepare 6 tbsp of peanut butter (smooth or crunchy, your choice).
8. Prepare 1/2 lb of green beans, ends trimmed.
9. You need 1 bundle of kale, de-stemmed and cut into large strips.
10. Prepare 1 tbsp of sauteed shrimp paste (optional).
11. It's 1/2 tbsp of white vinegar (optional).
12. You need 1/2 tbsp of maple syrup (optional).
13. It's 1 of Serrano chili, chopped (optional).

Filipino cuisinemakes use of a lot of meat, often pork, and seafood. Definitely not a vegetarian friendly cuisine like Indian or Mediterranean cuisine. Filipino kare kare (or kare-kare) is an oxtail stew complemented by a thick peanut-based sauce, where a number of sautéed vegetables. Kare-kare is usually under-seasoned because it is traditionally served with bagoong (shrimp paste) and the necessary saltiness comes from the bagoong.

Kare-kare my way step by step

1. Season the ribs lightly with salt and pepper, then sear them in a large pot on high heat with a splash of veg oil. Once they're browned, remove them to a bowl and set aside..
2. Add the onion and garlic to the pot and fry for one minute. Add the fish sauce and let cook another minute. Add the beef stock and bay leaves and return the ribs to the pot (along with any juices). Turn the heat down to low, cover and let simmer for 2 hours. Be sure to skim the surface regularly because the ribs will give off a lot of oil and floaty gunk (sorry, don't know the right term for it)..
3. Once the ribs are soft pull them aside and let them cool. You can keep the pot simmering uncovered so the broth can reduce. When the ribs are cool enough to handle, clean the meat off the bones. Try to keep the meat as intact as possible. Remove the bay leaves from the pot and add the meat back in..
4. Stir the peanut butter into the pot. Once it's melted in, add the green beans and kale. Let simmer for 10 more minutes then serve with rice and shrimp paste (optional, step 5)..
5. In a small pot on low heat, add the shrimp paste, vinegar, maple syrup, and chili. Let it warm through, then serve on the side..

But I am allergic to it along with other crustaceans — shrimps, lobsters, crabs, prawns… So, I don't touch the stuff. That's why I always season my kare-kare well. Kare-kare is a peanut-based beef stew and a Filipino favorite. How do you make the Filipino kare-kare? The secret to the best tasting kare-kare is the ground peanuts and the toasted rice.