HELLO to all of you my dear friends. Ate Meg Burke graciously accepted my invitation to cook her own version of Kare Kare – however there was no written recipe. I have posted my own version of kare kare – to give you an idea of how she cooked hers. Please adjust as you prefer. Thanks for watching. Enjoy..
BEEF KARE KARE
Prep time: 1 hour
Cooking time: 40 minutes
In active: 2 hours (boiling time)
Note: You can always use pressure cooker to cut down on boiling time
3 lbs beef tripe, cleaned a few times with cold water, drained and cut into large pieces
2 lbs beef shanks, cut into large pieces
1/2 cup toasted rice flour
Achuete water (dissolver 1 tsp achuete powder with 1/4 cup water )
1 cup peanut butter
1 can coconut milk
4 cups of beef broth.
1 tsp sugar
fish sauce to taste
2 pcs eggplant, sliced and washed.
1 can banana blossoms, drained from brine.
1 bunch Chinese long beans, cut into 2 inch length.
3 bunch of bokchoy, washed and separated from its stems.
Boil tripe and shanks until tender. (it may take you 1 1/2 hours to 2 hours) Set aside.
You can use the broth for the dish or you can discard it.
Meanwhile, toast rice flour for 3 minutes over medium heat until brown and nutty in flavor.
Meanwhile, pre heat oil and saute onions for 2 minutes.
Add garlic and cook for 30 seconds.
Add toasted rice flour
Add achuete water
Add peanut butter and coconut milk
Stir and bring to a boil.
Then add pre boiled meats.
Season with ground pepper, fish sauce and sugar.
Cook for 12 minutes.
Add your veggies – egg plant, banana blossoms, long beans.
Cover and cook for 3 minutes.
Cover and cook for a minute.
Taste and season more if needed.
Serve with bagoong.