Kare-Kare

 

Kare - Kare

1/2 K. meat (cooking time depends on the kind of meat)

2 T. cooking oil

2 cloves garlic, chopped

1 onion, chopped

1 T. fish sauce

1 pc. Knorr Pork Cube (use according to the type of meat)

2 C. water

Heat the oil in the pan. 

Sear the meat on all sides, then set aside.

In the same pan, saute onion and garlic. Add the seared meat, fish sauce and Knorr pork cube.

Add water and let it boil. Cook the meat until tender.  I used pork kasim so it took me an hour.  I added 2 more cups of hot water midway.  If you are using beef, tripe, knee cap or oxtail, better use a pressure cooker to reduce cooking time.

80 g. Skippy Creamy Peanut Butter

2 T. Atchuete oil

1/4 C. ground toasted glutinuous rice diluted in 1/4 C. Water

 1/2 t. MSG (optional)

Atchuete oil:

Heat 2 T. oil in a small pan, add 2 T. achuete seeds then let it steep until the oil becomes dark orange. Strain the seeds.

Heat the achuete oil in a big wok or pot. Add the peanut butter and stir until melted. 

Add the meat and the broth into the pot.

When it boils, add the diluted ground toasted glutinuous rice.

Stir constantly.

Add hot water if the sauce is too thick.

Season with MSG and adjust the seasoning (fish sauce) if needed.

Serve with boiled vegetables.  

I used Baguio beans instead of sitaw.