Kare kare

Bulalo (Kansi) Beef Marrow Bone Soup

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Beef Marrow Bone

Beef Marrow Bone

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The  first time I had the pleasure to eat this soup I fell in love with it. It was at “Pistang Filipino”, an open air arts and craft center in Manila. (Little did I know then (1974), that a few years later I would be living next door for nearly five years). However, during my first visit, a couple of friends and I went there to have a proper, traditional “Pinoy” dinner. It turned out to be one of the best meals in my entire life. Pancit sotanghon and pancit bihon, huge grilled prawns for $1 a piece, kare kare, adobo, lechon, sisig, sinigang, bulalo and a whole lot of other wonderful dishes, all spread out on a huge buffet. There were woven bamboo plates with palm leaves to put your food on and coconut shell spoons for the soups. Most of the food was eaten using one’s fingers as utensils. Lined up along one wall were water containers with spouts to facilitate hand washing before and after the meal. The food and entertainment (tinikling , traditional Philippine folk dancing) was superb and to this day I remember almost every minute of that evening. Years later when I lived next door, I went there once or twice a month, mainly for the bulalo . However, I quickly became less enthusiastic about the tinikling. While beautiful to watch, its accompanying music, which was always played at maximum levels, kept me awake many a night until the wee hours 😦
Such is my love for bulalo that until this day I prepare it at least once a month. I mostly use thick sliced shank (osso buco), but when available, I buy a whole leg bone and have the butcher cut it into 4 pieces, 2 of which I use at once and 2 which I freeze for the next going of bulalo or any other beef soup.
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Bon Appétit !   Life is Good !
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Click here to watch a video of  Tinikling
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Bulalo

Bulalo

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Bulalo

Bulalo

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Bulalo

Bulalo

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Bulalo

Bulalo

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Kare Kare



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 !

Kare Kare

Kare Kare

Kare Kare

Kare Kare

Kare Kare

Kare Kare



Preparation :

saute beef neck bones, seasoned with kosher salt and black pepper, in peanut oil until browned

saute beef neck bones, seasoned with kosher salt and black pepper, in peanut oil until browned

remove bones, reserve

remove bones, reserve

saute chopped carrots, onions and celery until caramelized

saute chopped carrots, onions and celery until caramelized

return neck bones to the pot

return neck bones to the pot


cover with water

cover with water

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

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

ook 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

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, 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

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

this weeks herb bush :  Opal Basil

this weeks herb bush :
Opal Basil

Kare Kare

Kare Kare

Kare Kare

Kare Kare

Kare Kare

Kare Kare



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