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Complete List of Recipes

Estimated cooking time: 1 1/2 to 2 hours

• 1 kilo of beef (round or sirloin cut) cut into cubes, beef tripe or oxtail (cut 2 inch long) or a combination of all three (beef, tripe and oxtail)

• 3 cups of peanut butter

• 1/4 cup grounded toasted rice

• 1/2 cup cooked bagoong alamang (anchovies)

• 2 pieces onions, diced

• 2 heads of garlic, minced

• 4 tablespoons atsuete oil

• 4 pieces eggplant, sliced 1 inch thick

• 1 bundle Pechay (Bok choy) cut into 2 pieces

• 1 bundle of sitaw (string beans) cut to 2" long

• 1 banana bud, cut similar to eggplant slices, blanch in boiling water

• 1/2 cup oil

• 8 cups of water

• Salt to taste

• In a stock pot, boil beef, tripe and oxtails in water for an hour or until cooked. Strain and keep the stock.

• In a big pan or wok, heat oil and atsuete oil.

• Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.

• Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes - Do not overcook the vegetables.

• Serve with bagoong on the side and hot plain rice.

Kare-Kare is a traditional Filipino stew that boasts a rich and savory peanut sauce. It typically features beef and oxtail as the star ingredient, but variations use chicken, pork, or even goat meat. The meat is stewed with a mix of vegetables and a thick, flavorful peanut sauce. Common vegetables include string beans, eggplant, bok choy, and banana blossoms. Sometimes, lightly browned toasted ground rice is used to thicken the sauce.