kare-kareHow to make Kare-kare:

Kare-kare is a Philippine stew. It is made from peanut sauce with a variety of vegetables, stewed oxtail, beef, and occasionally offal or tripe. Meat variants may include goat meat or (rarely) chicken.

It is often eaten with bagoong (shrimp paste), sometimes spiced with chili, and sprinkled with calamansi juice. Traditionally, any Filipino fiesta (particularly in Pampanga region) is not complete without kare-kare. In some Filipino-American versions of the dish, oxtail is exclusively used as the meat.


1 kilo oxtail, cut into serving pieces

1/2 cup unsweetened peanut butter

3 tablespoon sauteed shrimp paste (bagoong)

2 eggplants, slice diagonally

5 pieces string beans, cut into 4 cm length

2 cloves garlic, crushed and peeled

1 medium sized onion

3 tablespoons cooking oil

2 teaspoon salt

5 cups water



1. Put the meat, water, and salt in a casserole and simmer for 60 minutes.

2. Remove the meat from the casserole to a plate.

3. Put the string beans and eggplant in the casserole and boil until cooked.

4. Remove the vegetables from the casserole into another plate.

5. In a large skillet, saute the garlic and onion in hot oil until brown.

6. Put in the meat in the skillet and saute.

7. Transfer the meat back to the casserole with the stewing water and simmer for 10 minutes.

8. Stir in the peanut butter and simmer for another 5 minutes.

9. Serve with the cooked vegetables and bagoong on the side.

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