Kare Kare

Kare-Kare

INGREDIENTS

  1. 1/2 kg tripe, cut into strips
  2. 1/2 kg oxtail, sliced
  3.  1 Tbsp DATU PUTI Vinegar
  4. 3 cloves garlic, crushed
  5. 4 pc bay leaves (divided)
  6. 1/2 kg beef kalitiran, cut up
  7. 4-5 cups of water
  8. 3 Tbsp GOLDEN FIESTA Palm Oil
  9. 1 pc white onion, chopped
  10. 1 tsp DATU PUTI  Patis
  11. 2 packs UFC Ready Recipes Kare Kare Mix, 90 grams
  12. 4 cups reserved stock
  13. 2 eggplants, sliced
  14. 1 cup sitaw, sliced
  15. 2 cups puso ng saging
  16. 4 stalks pechay, sliced
  17. ¼ cup sautéed bagoong alamang

PREPARATION

  • 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 .  Saute 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 .

Other Recipes

Katsu Tofu

INGREDIENTS: 1 block (350 g) tofu, sliced thinly into 16 pieces 1 Tbsp Datu Puti Vinegar 1 pack (4 g) Wow Sarap All-in-One Seasoning 2

Read More »

Picadillo

INGREDIENTS: 4 cloves garlic, crushed 1 small onion, sliced ¼ cup ground pork ½ cup diced potatoes ½ cup diced carrots 1 pc red/green bell

Read More »

Cheesy Nachos

INGREDIENTS: 1 pack 280-300 g nachos / tortilla chips 1 pack (250 g) UFC Cheesy Overload Sauce        Toppings: 1 pc small onion,

Read More »