Beef Kare Kare at the Adarna Food & Culture Restaurant
Photo by Arnold Gamboa
Beef Kare-Kare
INGREDIENTS:
2 1/2 lbs Beef hocks (you can also use pork or oxtail)
6 tbsp peanut butter
1 bundle long beans or half a packet of string beans (cut 3″ length)
2 bundles bokchoy/pechany
2 cloves garlic (crushed)
1 medium onion (sliced)
1 tsp achuete powder for coloring
1 medium eggplant (cut into 6 pieces)
1 tbsp fish sauce
bagoong or shrimp paste
Cooking Method:
Boil the beef hock in plenty of water, until tender. Set aside. Reserve the broth.
In a wok, saute garlic and onion.
Add beef hocks and fish sauce. Cook for few minutes.
Add 2 1/2 cups of the beef broth, salt, achuete and peanut butter. Simmer for 5 mins.
Add the vegetables and cook until tender.
Season with salt to taste.
Kare-Kare is traditionally served with shrimp paste (bagoong) and eaten with boiled rice.
Enjoy!