BEEF MEAT, PORK MEAT

MY KARE-KARE

MY PATA KARE-KARE

Craving for KARE-KARE for the last few weeks!
That’s why I decided to cook this “Pata Kare-Kare” with Kangkong Leaves (Water Spinach) instead of Pechay. And without Puso ng Saging. Of course served with sauteed shrimp paste and rice.

YOU NEED…….
* 1 kg Pata
* 2 pcs. medium-sized Eggplant
* 1 bunch of String bean ( sitaw)
* 1 bunch of Water Spinach (Kangkong) instead of Pechay
* 1 pack Mamasita’s Kare-kare base mix
* 1 cup of peanut butter ( I used Panda Kaas brand)
* Bagoong alamang guisado ( sauteed shrimps paste)

HOW TO…….

** 1.) Wash Pata well. Place in a large pot or casserole and cover with plenty of water. Bring to a boil, removing scum as it rises. Cover and simmer until tender. When the meat is done set aside. In broth add some salt and cook the vegetables, so you have the taste from meat. Then set aside.

** 2.) Using the same broth mix the Mamasita’s base stew karee-kare mix and a cup of peanut butter.
Return all the meat in casserole, then add the mixture of peanut butter, simmer until the mixture are well blend together and the sauce is thick. Serve hot with bagoong guisado (sauteed shrimp paste).

OX TAIL STEW WITH OX LEG OR TRIPE (KARE-KARE)

A rich stew of ox tail, leg or tripe and a variety of vegetables in a sauce flavored and thickened with roasted ground peanuts (peanut butter is just as good!) and toasted rice flour. Another way to prepare kare-kare is to cook the vegetables separately in a small amount of water. I cook mine in the soup stock where I boiled the ox tripe!

Traditionally, kare-kare was cooked with freshly ground roasted peanuts and rice. Well, there’s nothing like cooking it that way, but I find the procedure too much for today’s busy lifestyle.

The easiest option is, of course, to get one of those ready mixes that are abundant in supermarkets. The mix determined the final thickness, flavor and color of the dish. If you’re as particular as I am, well, you look for another option. Here in abbroad, it’s really hard to find the perfect peanut butter for my kare-kare. So, one time I bought “peanut butter” from the wet market. This “peanut butter” is coarser than the bottled variety and unsweetened.

Guess what? I finally found the perfect peanut butter for my kare-kare. The slightly sweet flavor of the sauce was reaallllyyy great!…….and I even realize that they are salling it too in my favorite SUPERMARKET called MERKUR! The brand called; “PANDA KAAS erdnuss paste”. I used to mix it with Mamasita’s base (kare-kare) stew mix. My family, specially my hubby loves it.

Finally, about bagoong alamang. What is it? Bagoong alamang is a paste of salted and fermented shrimp fingerlings. I used the ready ones DAGUPAN brand.

YOU NEED…….

* 1 kg ox tail
* 200 g ox tripe
* 2 pcs. medium-sized eggplant
* 1 bunch of string bean ( sitaw)
* 1 bunch of pechay
* 1/4 head of cabbage, alternative for banana heart (puso ng saging)
* 1 pack Mamasita’s Kare-kare base mix
* 1 cup of peanut butter ( I used Panda Kaas brand)
* Bagoong alamang guisado ( sauteed shrimps paste)

HOW TO…….

1.) Wash ox tripe, tail and well. Place in a large pot or casserole and cover with plenty of water. Bring to a boil, removing scum as it rises. Cover and simmer until tender. When the meat is done set aside. In broth add some salt and cook the vegetables, so you have the taste from meat. Then set aside.

2.) Using the same broth mix the Mamasita’s base stew karee-kare mix and a cup of peanut butter.
Return all the meat in casserole, then add the mixture of peanut butter, simmer until the mixture are well blend together and the sauce is thick. Serve hot with bagoong guisado (sauteed shrimp paste).

BEEF MEAT

BEEF IN PEANUT SAUCE

This was a try or should I say an experiment. I never cook this before for my family. So I did the other day, our viand for dinner!
Inspired by ate Cristy Bartolome, one of our shepherd in Marriage Spirituality Holly Family Community. She brought the typical kare-kare during our family day. Since I have almost 10 kilogram of beef brisket froozen I decided to cook it this way.

I tell you it turned out good similar to our kare-kare but something different of vegetables added. I forgot to add red bell peppers which is suitable also, you can use 1 pouch Peanut Sauce Mix which you could get from any asian store. Mine I got from Merkur Markt (Supermarket) near us, and half a bottle or glass of non-sweetened peanut butter (no sugar). Well by next time I’ll show you…have a try!

YOU NEED…….

* 1 kilogram Beef brisket
* 250g Chicharo or Sitsaro
* about 5 pcs. of medium-sized Potatoes
* 1 Onion
* half a head Garlic
* half a glass of non-sweetened Peanut Butter
* some Vegetable Oil
* some Soy sauce
* 1 pouch Peanut Sauce Mix
* some Salt

HOW TO…….

— Boil beef brisket until tender. Then dissolve a pouch of peanut sauce mix in broth. Heat some vegetable oil in a heavy sauce pan, add onion, garlic and potatoes. Season with soy sauce and salt. Pour about 2 cups of broth into sauce pan, cover and bring to a boil until potatoes done. Then stir in the half glass of no sugar peanut butter, beef, chicharo or sitsaro, and bell peppers (here I forgot to add bell peppers). Lower the heat stirring occasionally, for 10 minutes or util everything is done. Careful that the peanut butter does not stick to the bottom of the pan. Adjust salt if necessary. And that’s it:-)