myFresha-licious: Kare Kare

Kare Kare

kare kare

It’s a long holiday ahead and my husband and I are currently en route to Malacca, Malaysia.  We’ll let everyone know if the place is worth visiting.
For now, I am posting my second kare kare recipe in our blog. I have posted our first kare kare recipe sometime in 2009 (see kare kareng pata).  Pork knuckles were also used in our first posted recipe.
Kare kare is one of those comfort food that Filipinos like me and Frederick love to eat.  It is a meat stew in peanut sauce with the addition of variety of  vegetables like string beans, pechay, puso ng saging, eggplant, etc.  Traditionally, the ox tail and tripe are used, however, like many other dishes, this dish evolved and Filipinos are now using other meat variants of their own choice aside from the ox tail and tripe.  
For me and my husband too, we often use pork knuckles or any part of the pork legs and if tripe is available (regardless if its beef  or mutton) we also add it in.  And then any available veggies are added, but I make sure that I have pechay,  string beans, and eggplant as ingredients.
Bagoong alamang (shrimp paste) traditionally goes along with kare kare to provide the needed saltiness for the dish.  But since bagoong alamang is seldom available in Singapore,  I always make sure that my kare kare taste good even without bagoong alamang.
Here is my simple recipe for   KARE KARE
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Pork knuckles / pig’s legs / Pork Trotters – 1 kg
Beef Tripe – 250 g.
Pechay – 1 bundle
String beans, cut into 3 inches long – 10 strings
Eggplant, sliced into wedges  – 1 long
Peanut butter (unsweetened or not so sweet variety) – 8 to 10 tbsp
Rice Flour – 4 tbsp
Water – 1 L or more, enough to cook the meat
Garlic, crushed and coarsely chopped – 6 large cloves
Onions, diced – 2 medium
Fish Sauce – 4 tbsp
Salt – to taste
Peppercorn kernels
MSG or Magi Magic sarap
Vegetable oil – 2 tsp
I use rice flour, because I have no ground roasted rice to thicken the peanut sauce.  If both are unavailable, make use of cornstarch as thickener.
Cooking Procedure:

1.  Boil the beef tripe under pressure separately for 30 minutes (start timing from the moment the pressure cooker whistles) see instructions on how to use a pressure cooker here – Four Ways to Cook in a Pressure Cooker

2.  Heat the vegetable oil in a pan then sauté the garlic, then the onion in it.  Add the pork knuckles and pan simmer it for 2 minutes or until the juice of the meat comes out.
3.  Transfer the sautéed prok knuckles into the pressure cooker, add water just enough to cover the pork knuckles.  Add an inch more water.  Boil under pressure for 15 minutes or until the meat is fork tender.
4.  Scoop out the meat and set aside, then cook the veggies in the broth, eggplant first, then the stalks of the pechay, and string beans.  Bring to a boil then add the leaves of the pechay.  Remove the veggies and set aside.
5.  In a bowl, mix the rice flour with a little broth.  Dissolve the rice flour to form a sticky paste.  Add it to the broth and stir. Add the peanut butter and the rest of the remaining ingredients (except for the veggies and meats) and stir.  Let it simmer until the sauce thickens.  Add more salt to taste
6.  Mix in the cooked meat, pork knuckles and tripe, and the veggies.
Serve with steaming hot rice

 © Fresha-licious (20January2012)
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see our other kare kare recipe:
1. kare kareng pata