“Holiday Special: Kare-Kare sa Gata na Malinamnam!”

oxtail

🥗Healthier: beef shank

💰Cheaper: pork hocks

Pork hocks are more affordable and still provide a rich flavor.

peanut butter

🥗Healthier: almond butter

💰Cheaper: ground peanuts

Ground peanuts can be a cost-effective alternative with a similar taste.

coconut milk

🥗Healthier: coconut cream

💰Cheaper: evaporated milk

Evaporated milk is less expensive and provides creaminess.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a common substitute for a similar umami flavor.

In a large pot or deep pan, heat a little oil and sauté the onion until translucent.

Add the minced garlic and cook until fragrant.

Add the beef chunks to the pot and sauté until browned.

Pour in 5 cups water and bring to a boil.

Reduce heat to medium-low and simmer until the meat is tender. This may take an hour or longer.

Place 3–4 tablespoons of annatto seeds into a fine-mesh strainer or a cheesecloth bag. Submerge the strainer/bag directly into the simmering broth in the pot. Stir the seeds around in the hot liquid for about 5-10 minutes until the broth achieves a deep orange color.

Lift the strainer out and discard the seeds.

The broth in your pot is now richly colored. When the meat is tender, stir in the peanut butter, coconut milk, and fish sauce. Stir well until the peanut butter is fully dissolved and the sauce is well blended.

Cover and cook for at least 20-30 minutes, stirring occasionally, allowing the sauce to thicken nicely. Season your finished sauce with salt and pepper to taste.

Steam the vegetables: Place a steamer basket over a pot of boiling water.

Add the string beans and banana heart and steam for about 5-7 minutes.

Add the eggplant slices and bok choy and continue steaming for another 3-4 minutes, until all vegetables are tender-crisp. Do not overcook them.

To serve, place the steamed vegetables in a serving bowl first, then generously ladle the hot kare-kare sauce and meat over the top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens