Winter 2015


Bowl of traditional Kare Kare

Kare Kare is one of the most popular Philippine stews that reminds me of my hometown and my childhood. It is usually served for every festive occasion like weddings, birthdays and any other gatherings. Variations can be made by serving it with beef, pork or mixed seafood with vegetables. It is basically a meat or seafood with a savory peanut sauce. Some like it served with shrimp paste (bagoong) on the side and with a steamed rice to complete the whole meal.

  • 2 lbs. Beef Short Ribs
  • 1 lb String beans (cut into 2” length)
  • 1 Bundle Bok Choy (cut the end portion)
  • 1 large Chinese eggplant
  • 1 cup smooth peanut butter
  • 2 tbsp. Annatto powder (food coloring that is available in your local Asian store)
  • 2 tbsp. glutinous rice powder
  • 8 cloves chopped garlic
  • 1 large chopped white onion
  • 4 tbsp vegetable oil
  • 3 tbsp. fish sauce
  • 4 cups beef broth
  • ¼ tsp ground black pepper
  • ½ cup water
Cooking Instructions:
  1. Heat the oil in a casserole. Sauté the garlic and onions until they turn clear.
  2. Add the beef and cook until the color turns into light brown, sprinkle with ground black pepper.
  3. Pour the beef broth and let it boil and simmer until the beef becomes tender (around 60-90 mins). Add more beef broth or water as needed.
  4. Meanwhile, boil 4 cups of water in the pot. Put the vegetables in a boiling water by batch. Boil each for 2 minutes only and immediately put in a bowl of ice water and transfer onto a clean plate afterwards.
  5. Once the beef gets tender, add the fish sauce and mixture of annatto powder, ½ cup water and glutinous rice powder. Continue to simmer until the sauce thickens (3-5 minutes at medium heat).
  6. Transfer to a serving bowl. Arrange the cooked vegetables on the side and top with spicy shrimp paste or with peanut butter.
  7. Best served with steamed rice.