Kare-Kare
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Per portion
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For 3 portions
- Beef shankOr: Oxtail¼ kg
- Peanut butter50 g
- Peanuts 20 g roastedas needed
- Eggplant1 Stk
- Green beans50 g
- Bok choyOr: Pointed cabbage50 g
- Banana hearts1 Stk
- Onions1 Stk
- Garlic cloves1 Stk
- Annatto seedsOr: Paprika sweet¼ tbsp
- Rice brothOr: Beef broth½ l
- BagoongOr: Fish sauce1 tbsp
- Sunflower oil¾ tbsp
- Sticky rice 25 g toastedas needed
Step by step
- 1
Cover beef shank with water and simmer 2 hours until tender, skim.
- 2
Save broth, remove meat from bone.
- 3
Toast sticky rice in a dry pan until golden and crush with mortar.
- 4
Steep annatto seeds in hot oil, strain.
- 5
Chop onion and garlic, sauté in annatto oil.
- 6
Stir in peanut butter and peanuts.
- 7
Deglaze with broth, stir in toasted sticky rice to thicken.
- 8
Add meat, simmer 15 minutes.
- 9
Cut eggplant into pieces and blanch beans separately, add with bok choy just before end.
- 10
Served with bagoong as dip.
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