Kare-Kare

The name may have been derived from “curry,” and while the color is similar to this Asian dish, the peanut sauce is all our own. So unique is kare-kare’s flavor that it’s one of the first things balikbayans ask for when they get home!

  • Required cooking skill level

    Intermediate
  • Above 10
    persons serving
  • 180
    minutes preparation time

INGREDIENTS

  1. 1/2 kg Tripe strips
  2. 1/2 kg Oxtail, cut into 2-inch slices
  3.  Water, enough to cover mea
  4. 3 Cloves garlic, crushed
  5. 2 Bay leaves
  6. 1.5 L Water
  7. 1/2 kg Beef kalitiran, cubed large
  8. 2 Bay leaves
  9. 1 L Water
  10. 3 Tbsp Golden Fiesta Palm Oil
  11. 1 White onion, chopped
  12. 1 tsp Datu Puti Patis
  13. 2 packs UFC Ready Recipes Kare Kare Mix, 90 grams
  14. 4 cups Reserved oxtail stock
  15. 2 Eggplants, sliced, blanched
  16. 1 cup Sitaw, sliced, blanched
  17. 2 cups Puso ng saging, cooked
  18. 4 pieces Pechay, blanched

DIPPING SAUCE

  1. 1/4 cup Bagoong alamang

PREPARATION

  • 1 In a large pot, boil the tripe for 5 minutes. Discard water. Repeat with oxtail. This procedure will remove odor.
  • 2 In a large pot, place the boiled tripe and oxtail, garlic, bay leaves, and water. Simmer for 2 1/2 hours or until tender. Strain meat and reserve stock. In another pot, boil beef in bay leaves and water for 1 1/2 hours or until tender.
  • 3 In a large pot, heat Golden Fiesta Palm Oil. Saute onions and garlic. Add the softened tripe, oxtail, and beef. Season with Datu Puti Patits. Add UFC Ready Recipes Kare-Kare Mix and reserved stock. Simmer for 15 – 30 minutes.
  • 4 Blanch vegetables: Boil water. Place vegetables in boiling water for 30 seconds. Remove vegetables and dunk in ice water to stop the cooking process. Drain water.
  • 5 Assemble the vegetables and serve and kare-kare and bagoong.
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