Kare-Kare
A thick peanut stew traditionally built on oxtail that simmers most of an afternoon. This is the honest weeknight edition with quick-cooking beef, and the peanut sauce is every bit as rich - bagoong on the side is still mandatory.
- Total time
- 19 min
- Serves
- 2
- Effort
- Medium
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 9 in the basket.
How you make it
Fry the onion and garlic in 1 tbsp oil over medium-high heat for 2 minutes, add the beef, and sear for 3 to 4 minutes until browned and cooked through with no red remaining.
Pour in the stock and whisk in the peanut butter until smooth, then simmer for 4 minutes.
Stir in the ground rice or cornflour slaked in a little cold water and cook for 2 minutes until the sauce is thick enough to coat the back of a spoon.
Add the aubergine and green beans, cover, and simmer for 5 minutes until the aubergine is soft and creamy.
Lay the pak choi on top, cover again for 2 minutes until just tender, then serve with rice and a spoonful of shrimp paste on the side.
Read all that and thought “absolutely not”?
Completely fair. Kare-Kare is sitting in the Filipino kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Filipino kitchen
Sweet, sour and salty, all turned up at once.