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So, everybody and their mother have the one, the only, the very best Kare Kare recipe. Of course, having lived in the Philippines for almost five years, I have my very own “best” recipe.
As for the protein, the most common is ox tail, but of course you can substitute it with any protein you like, even omit it completely and make a vegetarian version. The most important part of Kare Kare is the peanut sauce, of which a million of fine variations exist 🙂 (and maybe some not so fine)
Here now is my humble version of this wonderful dish:
Saute beef neck bones, seasoned with kosher salt and black pepper, in peanut oil until browned. Remove bones, reserve. Saute chopped carrots, onions and celery until caramelized, return neck bones to the pot, cover with water. Add lots of garlic paste, a handful of rice, a good amount of turmeric, a few annatto seeds, salt and pepper and bring to a simmer. Cook slowly for about two to three hours or until meat is tender. Add a large amount of peanut butter and simmer until sauce has thickened. Add Patis and calamansi juice, check /adjust seasoning. While the meat simmers, blanch zucchini batons, eggplant batons, whole chilies and baby bok choy, shock in ice water, drain. When the stew is done, add the vegetables to it and simmer until vegetables have heated through. Serve with white rice.
Mabuting Gana ! Buhay Ay Mabuti !
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Kare Kare
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Kare Kare
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Kare Kare
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Preparation :
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saute beef neck bones, seasoned with kosher salt and black pepper, in peanut oil until browned
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remove bones, reserve
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saute chopped carrots, onions and celery until caramelized
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return neck bones to the pot
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cover with water
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add lots of garlic paste, a handful of rice, a good amount of turmeric, a few anatto seeds, salt and pepper and bring to a simmer
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cook slowly for about two to three hours or until meat is tender, add a large amount of peanut butter and simmer until sauce has thickened, add patis and calamansi juice, check /adjust seasoning
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while the meat simmers, blanch zucchini batons, eggplant batons, whole chilies and baby bok choy, schock in ice water, drain. When the stew is done, add the vegetables to it and simmer until vegetables have heated through. Serve with white rice
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this weeks herb bush :
Opal Basil
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Kare Kare
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Kare Kare
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Kare Kare
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ChefsOpinion 
I’ll take Philippino Adobo over it all!!
Greg Sent from my iPhone
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Greg, one day adobo, one day kare kare 🙂
For a different take on adobo, check this out :
Cheers
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I lived in Manilla for 4 years
Greg Sent from my iPhone
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Your food always looks so appetizing, and I am sure it is.
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A marvelous dish from the Pacific Rim. Many years ago there was a Filipino family named Tarrakatak, who operated a mobile kitchen and parked every day outside the Kaiser Permanente hospital at the corner of Hollywood Blvd and Vermont in Hollywood. They served their own version of Kare-Kare, which was somewhat simpler but no less as delicious as this recipe. Personally, I thought theirs was a little too spicy, but that’s just me and I’m a New England Yankee-boy, so what would I know about spicy? Excellent recipe Chef Hans, lets do more Pacific Rim cuisines other than those with a ‘seafood’ focus for a change of pace. ( I did try to get the recipe from the Tarrakatak’s but they told me flat out “NO!” ).
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Jack, now you can do your own version 🙂 Cheers
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Thanks Chef. Do you have any idea about a very hot green salsa-styled condiment the Filipino’s seemed to favor highly? It was commonly associated with pork and chicken if I recall. You may know of it. Sorry, I cannot name it for you. It was many little grey cells ago.
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