Kare-Kare

Method

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1. Simmer the oxtail with the water, halved onion, whole garlic and stock salt for 2 hours 30 minutes, skimming, until tender. Keep 1.2 litres of the broth.

   Mark done Start 2 hr timer

2. Toast the rice in a dry pan for 5 minutes, until deep gold, then grind to a powder.

   Mark done Start 5 min timer

3. Fry the annatto seeds in 2 tbsp of the oil for 1 minute, until the oil turns orange, then strain the seeds out.

   Mark done Start 1 min timer

4. Heat the annatto oil with the remaining oil and fry the chopped onion for 6 minutes.

   Mark done Start 6 min timer

5. Add the crushed garlic and cook 1 minute.

   Mark done

6. Whisk in the peanut butter and the reserved broth and bring to a simmer.

   Mark done

7. Stir in the ground toasted rice and simmer 8 minutes, until thick enough to coat a spoon.

   Mark done

8. Add the oxtail and simmer 10 minutes.

   Mark done

9. Add the aubergine and beans and cook 8 minutes, then the pak choi and banana blossom for 3 minutes.

   Mark done Start 3 min timer

10. Serve with the bagoong in a separate bowl, and do not salt the sauce.

    Mark done

Chef’s Tips

• Do not salt the sauce. The bagoong is the seasoning.
• Toast the rice properly — deep gold, not pale.
• Strain the annatto seeds out after a minute.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Steamed rice
• Bagoong alamang
• Calamansi

Storage & Reheating

Better the next day. Keeps 3 days refrigerated, freezes 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.