Kare-kare (“kah-re-kah-re”) is largely believed to be derived from kari-kari or curry-curry, possibly due to Indian immigrants who have settled in the Philippines. But it tastes nothing like Indian curry, as kare-kare is a peanut stew and meat usually ox tripe or oxtail. Typically the dish is served with bagoong, a fermented shrimp paste that adds a sharp, salty dimension.
Prep Time: 15 mins
Cooking Time: 3 1/2 hours
Ingredients
1/4 kilo tripe or tuwalya
3/4 kilo beef shanks
cooking oil
1 teaspoon atsuete seeds
1 medium red onion (chopped)
1/2 cloves garlic (minced)
1 bunch yardlong beans
2 eggplants
2 bunches pechay
1 banana heart
1/2 cup peanut butter
1 teaspoon rice flour
pinch of salt and pepper to taste
1 teaspoon fish sauce
2 teaspoon ground peanut for texture
bagoong (shrimp paste) to serve
? Music by Adam Vitovsky
Don’t forget to like comment share and subscribe to my channel. ? ??
source
