Kare Kare
Kare Kare – a traditional Filipino stew, very popular in the Tagalog Region made from a variety of veggies and meat of your choice (beef,oxtail, pork legs,chicken and goat) and peanut sauce and often eaten with (bagoong alamang) shrimp paste. My mother and father always cooked kare kare at every special occasions, and some weekends, when all of the family are complete in our ancestral home in Bulacan. And they would always cook it with their homemade bagoong alamang, I can’t beat the taste of my parents kare kare, but maybe that’s because they cooked it together, cheesy but true 
Ingredients;
1/2 kilo beef (round or sirloin cut) cut into cubes
1/2 kilo oxtail, cut 2 inch long
3 cups of peanut butter
1/4 cup grounded toasted peanut
1/2 cup cooked bagoong alamang (Shrimp paste)
2 pieces onions, diced
2 heads of garlic, minced
4 tablespoons atsuete oil
4 pieces eggplant, sliced 1 inch thick
1 bundle Pechay cut into 2 pieces
1 bundle of sitaw (string beans) cut to 2″ long
1/2 medium squash
1 banana bud, cut similar to eggplant slices, blanch in boiling water
1/2 cup oil
8 cups of water
Salt to taste
Procedure:
In a pressure cooker, boil beef and oxtails in water for at least 30 minutes 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, peanut, beef, oxtail and peanut butter. Bring to a boil and simmer for 10 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.
Opinion:
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