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home > recipes > meat > kari-kare
from US Filipino: Meat and Vegetable Stew in Peanut Sauce 2 1/2 pounds Pork hocks or oxtail, cut into 2" lengths 1 medium Onion, sliced 1/2 cups Achute water (optional) 1/2 pound Stewing beef 3 tablespoons Peanut butter 2 tablespoons Toasted powdered rice or Mochiko (optional) 1 1/2 teaspoons Salt 2 tablespoons Cooking oil 1/2 pound Green beans 2 Cloves garlic, minced 1 medium Eggplant, cut into 8 pieces 2 1/2 pounds Pork hocks or oxtail, cut into 2" lengths 1 medium Onion, sliced 1/2 cups Achute water (optional) 1/2 pound Stewing beef 3 tablespoons Peanut butter 2 tablespoons Toasted powdered rice or Mochiko (optional) 1 1/2 teaspoons Salt 2 tablespoons Cooking oil 1/2 pound Green beans 2 Cloves garlic, minced 1 medium Eggplant, cut into 8 pieces 1. Place hocks or oxtail pieces in a large pot. Add enough water to cover. Bring to boil, lower heat and simmer for 1-1/2 hours or until tender. 2. If using achute water, soak 1 tablespoon of achute seeds in water for 30 minutes. Squeeze seeds between your thumb and finger tips until the water turns red. Strain and set red water aside. OR Heat 2 tablespoons oil, saute achute seeds in oil until oil turns red, discard seeds. Use oil for sauteing rest of ingredients. 3. Heat oil in a skillet and saute garlic and onions. Add cooked meat and 2 cups of the broth. (Save the rest of the broth for other uses.) Add salt and achute water. Simmer for 15 minutes. 4. Stir in peanut butter and toasted rice powder, bring back to simmer cook, stirring for 5 minutes. 5. Add green beans and eggplant. Cook 10 minutes or until vegetables are tender, stirring occasionally. Correct the seasonings. 6. Serve with hot rice and bagoong, plain or sauteed.

Kari-Kare


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ethnicity: filipino
recipes for meat
recipes by lankapal
Email Address:
(posted March 27, 2003)

from US

Filipino: Meat and Vegetable
Stew in Peanut Sauce

2 1/2 pounds
Pork hocks or oxtail, cut into 2" lengths
1 medium
Onion, sliced
1/2 cups Achute water (optional)
1/2 pound Stewing
beef
3 tablespoons
Peanut butter
2 tablespoons Toasted powdered
rice or Mochiko (optional)
1 1/2 teaspoons
Salt
2 tablespoons Cooking oil
1/2 pound
Green beans
2 Cloves
garlic, minced
1 medium
Eggplant, cut into 8 pieces

2 1/2 pounds
Pork hocks or oxtail, cut into 2" lengths
1 medium
Onion, sliced
1/2 cups Achute water (optional)
1/2 pound Stewing
beef
3 tablespoons
Peanut butter
2 tablespoons Toasted powdered
rice or Mochiko (optional)
1 1/2 teaspoons
Salt
2 tablespoons Cooking oil
1/2 pound
Green beans
2 Cloves
garlic, minced
1 medium
Eggplant, cut into 8 pieces
1. Place hocks or
oxtail pieces in a large
pot. Add enough water to cover. Bring to boil, lower heat and simmer for 1-1/2 hours or until tender.

2. If using achute water, soak 1 tablespoon of achute seeds in water for 30 minutes. Squeeze seeds between your thumb and finger
tips until the water turns red. Strain and set red water aside. OR Heat 2 tablespoons oil, saute achute seeds in oil until oil turns red, discard seeds. Use oil for sauteing rest of ingredients.

3. Heat oil in a
skillet and saute garlic and onions. Add cooked meat and 2 cups of the broth. (Save the rest of the broth for other uses.) Add salt and achute water. Simmer for 15 minutes.

4. Stir in
peanut butter and toasted rice powder, bring back to simmer cook, stirring for 5 minutes.

5. Add
green beans and eggplant. Cook 10 minutes or until vegetables are tender, stirring occasionally. Correct the seasonings.

6. Serve with
hot rice and bagoong, plain or sauteed.



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