Kare-Kare Fiesta – NutriAsia

Kare-Kare Fiesta

INGREDIENTS:

1/2 kg Tripe, cut into strips
1/2 kg Oxtail, sliced
1 tbsp Silver Swan White Vinegar
3 cloves Garlic, crushed
4 pc UFC Laurel (divided)
1/2 kg Beef kalitiran, cut up
5 cups of Water
3 tbsp Hapi Fiesta Vegetable Oil
1 pc White onion, chopped
1 tsp Datu Puti Patis Flavor
2 packs UFC Ready Recipes Kare-Kare Mix, 90 grams
4 cups Reserved stock
2 eggplants Sliced
1 cup Sitaw, sliced
2 cups Puso ng saging
4 stalks Pechay, sliced
1/4 cup UFC Bagoong Ginisa Regular

PROCEDURE:

1. Boil the tripe and oxtail in water (enough to submerge the meat) with half of bay leaves and Datu Puti Vinegar for 5 minutes. Discard broth.
2. Combine tripe and oxtail with beef, garlic, remaining bay leaves and water. Cover and simmer for 2 to 3 hours or until meat are tender (remove beef when already tender). Drain, reserve stock/broth.
3. Boil vegetable separately in meat broth until just cooked. Set aside.
4. Heat Golden Fiesta Oil. Sauté onion and all the meat for 5 minutes. Add Datu Puti Patis, UFC Kare-Kare Mix and reserved broth. Simmer for 20 to 30 minutes.
5. Add vegetables. Serve with bagoong on the side.

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