SLOW-COOKED KARE-KARE FROM SCRATCH- FILIPINO PEANUT STEW FROM SCRATCH

 

 

There is no need of Mama Sita’s Kare-Kare mix here. This Kare-kare, my friends, is made from scratch and SLOW-COOKED. The sauce tastes like it has Kare Kare mix in it  and you can scrap out the thought that a Kare Kare can only be made with Mama Sita’s help…

SLOW-COOKED KARE-KARE FROM SCRATCH

Kare Kare is one of those Filipino recipe in which you think that is complicated to make, but it is not. To be honest, before I married my husband, I had no idea about what Kare Kare was. Kare kare was believed to have originated from his hometown,Pampanga. So once in awhile, he gets a craving for it. My kids love it and I love it too. So when we make it, we use a Mama Sita’s kare Kare mix thinking that this is the only way to make a Kare-Kare. And I assume, this is how the rest of the Pinoy’s around the world thought so too.

SLOW-COOKED KARE-KARE FROM SCRATCH

For a long time, I thought that one cannot make a Kare-Kare without Mama Sita Kare-Kare mix until when we went home in the Philippines and my dad, who is a Bicolano, made his version of Kare-Kare—- KARE-KARE from scratch that is! And the verdict, the kids thought that it was way better than our “instant” version. Although I did not  notice any difference, whatever they think is good enough reason for me to share this Kare-Kare from scratch recipe with yah all.
SLOW-COOKED KARE-KARE FROM SCRATCH

In fact, today I made this Kare-kare because my few months ago, my son said, “ I miss grandpa’s Kare- Kare ,” while munching our “instant Kare-kare version. So I PM my mom for the recipe. And here it is.

SLOW-COOKED KARE-KARE FROM SCRATCHWhile enjoying this Kare-Kare right in front of me, I do not think there is any difference in terms of tastes between a Kare-Kare with Mama Sita mix and the Kare-Kare without it. The only PLUS factor is that, you will now be able to make Kare-Kare even if you are living in a place without an Asian store that carries Kare-Kare mix . Also, finally.   you can scratch out the thought that Kare-Kare can be made only with an aid of Mama Sita’s in it.

BOK CHOY- INGREDIENT FROM MY MEALS UP CLOSE WITH MACRO LENSThis recipe is super easy and the ingredients are oh so common —- you do not need those Annato seeds or those ingredients that you have not heard of. This Kare-Kare needs only garlic, onion, peanut butter and vegetables in them… AND TO MAKE IT A NO FUSS WAY OF COOKING, I slow cooked it. PLEASE TRY IT AND YOU WILL FINALLY BE ABLE TO TRY THIS FAMOUS FILIPINO CUISINE.

SLOW-COOKED KARE-KARE FROM SCRATCH

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<span></span>SLOW-COOKED KARE-KARE FROM SCRATCH- FILIPINO PEANUT STEW FROM SCRATCH
 
Ingredients
  • 3 lbs ox tail or beef
  • 1 /2 to ⅔ cup creamy Peanut butter
  • 4-5 pieces string beans
  • 10 oz of baby bok choy
  • 2 tablespoon canola oil
  • 5 cloves garlic
  • ¼ cup onion
  • 1 piece of small eggplant
  • salt to taste
Instructions
  1. Place Ox Tail or Beef Meat in a crock pot.
  2. Add enough water to cover the meat.
  3. Slow cooked on high for 4-5 hours on high or overnight on low. When using Beef, lower the cooking time .
  4. When the meat are done and ready, heat the cooking oil in a separate cooking pan and saute' garlic and onion. Around 2 minutes.
  5. Add in the broth from the cook meat , the eggplant and string beans (if using ),and let it simmer to blend the flavors, and cook until the eggplants are soft.
  6. Add in ½ to ⅔ cup of peanut butter.YOUR AIM SHOULD MAKE THE SAUCE CREAMY AND WITH A GENTLE TASTE OF PEANUT BUTTER (NOT OVERWHELMING), SO ADD THE PEANUT BUTTER VERY SLOWLY.
  7. Keep on stirring so as not to burn the peanut butter at the bottom of the cooking pan.
  8. Add the Oxtail meat and the bok choy.
  9. Serve with sauteed Shrimp. Enjoy this Filipino cuisine!
Notes
I usually add the smallest amount of salt to taste because I like the taste of the shrimp paste to give it taste. I usually get my kare kare and slather it with the shrimp paste.

You can add all the broth if you want to just like I do, because my kids love the left over kare-kare even with just the soup.But note that this recipe yields a lot of broth. So it's up to you if you want to have small amount of soup in your kare-kare.

 

28 comments on “SLOW-COOKED KARE-KARE FROM SCRATCH- FILIPINO PEANUT STEW FROM SCRATCH

    1. You can add all the broth if you want to just like I do, because my kids love the left over kare-kare even with just the soup.But note that this recipe yields a lot of broth. So it’s up to you if you want to have small amount of soup in your kare-kare. Just season it accordingly.

  1. Hi. This looks delicious. Jut wondering what brand of peanjt butter you used. I dont know if skippy brand would do or if it has to be peanut butter from the ph. Thanks and god bless!

    1. Hello, I actually used the Skippy brand— the creamy one. You can use any brand of creamy butter. Be careful not to use the one with solid nuts/crunchy. Tried it before and it was a disaster. Also, always make sure that the peanut butter will not settle on the bottom of the pot by stirring it. Good luck!!!!

    2. Hello, I actually used the Skippy brand— the creamy one. You can use any brand of creamy butter. Be careful not to use the one with solid nuts/crunchy. Tried it before and it was a disaster. Also, always make sure that the peanut butter will not settle on the bottom of the pot by stirring it. Good luck!!!!

  2. My mouth is watering! I have most of the ingredients on hand, and the others I can readily pick up, except for the apparently indispensable Sautee’s Shrimp Paste.

    I presume that is a brand name, but Google is coming up blank for me. Any help on a source? I live in an area of Florida with no noticeable Filipino population, so local sourcing is out. Is it online somewhere, or is there an alternate brand I could look for?

    I am new to this site – by way of an irresistible link in Buzzfeed today, but I am now a subscriber – I want more!!!

        1. OK< thanks to your comment I did a Google search and discovered not one but two Asian stores within my area, and though neither carries the Kamayan brand sauteed shrimp paste I was able to get a small jar of Golden Hands brand, and with all the other ingredients now on hand all I need is time to assemble it.

          Before I do, however I do have one more question – I am unclear about how the the bok choy fits into this – all the recipe says is 1) it is needed and 2) add it after all the cooking seems to be done – was it supposed to be cooked with the onions and garlic, or really eaten raw, or barely warmed, added after the other ingredients are done cooking? Maybe my unfamiliarity with this cuisine is showing but I am trying to learn 🙂

            1. So it is only really getting hot, not cooking – sounds yummy – love bok choi! Thank you! I am making it this weekend and just wanted to get everything right 🙂

                1. Well. since I followed the directions exactly I have to assume it came out as it should. I quite enjoyed it, though my roommate – accustomed to Hungarian spices – found it a bit bland. I figure comfort food is usually relaxing not exciting, and the flavors were good. Initially I think I was a bit too cautious with the peanut butter – could barely tell it was there, so I added a bit more for round two – lunches for the week 🙂 Oh, and about the bagoong – I liked it, she wouldn’t even put it in – different tastes!
                  I was raised in the downtown NYC Hawaiian community, so I was exposed to a wide variety of what some folks would call exotic cuisine – Hawaiian, Chinese, Japanese, Samoan and who knows what else. To the best of my recollection this is my first Filipino food – but it won’t be the last!!!

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