Ingredients
-
4
-
1
-
10
-
2
-
1
-
2
-
1
-
1/2
-
4
-
1 1/2
-
1/2
-
2
-
1/2
-
1/2
-
Directions
Kare-Kare (Oxtail and Vegetables in Peanut Sauce),Modified from Panlasang Pinoy. July 2016.,Modified from Panlasang Pinoy. July 2016.
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Steps
|
1
Done
|
Note: Season as Desired With Salt and Pepper at Each Stage. but Season Lightly: Dish Should Be Undersalted, Since It Will Be Eaten With Salty Bagoong. |
|
2
Done
|
Place the Onion and Oxtail in a Large Pot. Add Water to Cover. Bring to the Boil. Reduce Heat and Simmer For 2.5 to 3 Hours or Until Tender. (or Cook For 35 Minutes in the Pressure Cooker at High Pressure.). |
|
3
Done
|
When Preparing the Banana Blossom and Eggplant, as You Slice, Put the Pieces Into Water With a Bit of Lemon Juice, to Prevent Them Turning Brown. |
|
4
Done
|
Heat a Big Skillet or Wok and Add Vegetable Oil. Saute the Garlic. Add the Eggplant, Banana Blossom, and Long Beans; Cook For 10 Minutes. Add Baby Bok Choy and Cook For 5 Minutes More, Until Vegetables Are Crisp-Tender. Reserve Vegetables. |
|
5
Done
|
Remove Meat from Broth, Keeping Broth in Pot. If Desired, When Cool Enough to Handle, Remove Meat from Bones. Add Meat to Vegetable Mixture; Reserve. |
|
6
Done
|
Add a Little Broth to the Peanut Butter; Stir Until Well Blended, Adding More Broth If Necessary. Bring the Broth to a Simmer. in a Bowl, Combine Annatto Powder With Cold Water; Mix Until Smooth; Add Annatto Mixture to Broth. Simmer, Stirring, Until Sauce Thickens and Does not Taste Floury. |
|
7
Done
|
Add Meat and Vegetables, and Cook Until Heated Through. Meat Should Be Very Tender; Vegetables Should Be Tender but not Falling Apart. If Desired, Add Water to Make More Sauce. |
|
8
Done
|
Serve With Bagoong (fermented Shrimp Paste). I Prefer the Guisado (sauteed) Kind, Regular Flavor (not Sweet or Hot). |
|
9
Done
|
* Note * Fresh Banana Blossom Should Be Large and Dense, and Feel Tightly Packed. * to Clean: First Take Off the Outer Dark Red Bracts and Accompanying Tiny Matchsticks (baby Bananas!) -- These Are Inedible. Continue Until You Reach the Pale Pink/Yellow Inside and It's Becoming Difficult to Peel Apart. Cut Off the Inedible Stem. Cut Blossom Into 1-Inch Slices, Dropping Into Lemon Water to Prevent Browning. Separate the Blossoms (like You Would Leeks). If Possible, Let Them Soak For a Little While, to Remove Any Bitterness. * You Can Use the Same Water For the Eggplant. *. |
