Kare Kare

How to make creamy kare kare recipe by Meg Burke

Ingredients

• 1 cup rice flour (toasted)
• 1 cup peanut butter
• 1 cup water
• 4 tbsp canola oil
• 1 large yellow onion, peeled and diceds
• 5 cloves garlic, minced
• 3 cups Chinese long beans or sitaw, cut into large sticks
• 2 egg plant, cut into desired size
• 5 baby bokchoy or pechay
• 2 cups oxtail
• 1 pound tripe
• 2 tbsp achuete powder combined with 2 tbsp canola oil to dissolve.

1. Combine toasted rice flour, peanut butter and water in a bowl and stir until well combined.
2. Meanwhile, heat oil in a large wok and sauté the following:
   Onion, garlic then add your sitaw, egg plant and bokchoy.
   Saute for only 3 minutes – do not over cook as you will combine this with the rest of the cooked ingredients
   already.
3. Boil your oxtail and tripes with enough water seasoned with salt until fork tender, about 1½ hours.
4. Add in your rice flour and peanut butter mixture and combine well.
5. Add achuete and oil mixture into the dish. Stir.
6. Add half cooked sautéed vegetables and stir in.
7. Cover and cook for 2 more minutes.
8. Serve with bagoong.