Over the past couple of months, I’ve received a few requests to post more Filipino recipes up on my blog and in the light of seeing Poh featuring Filipino food on her show recently – I’ve dug into my drafts folder and am starting to finish these off as my number one priority!
First off the rank is Kare Kare – a household favourite in the Philippines and is a popular at dish and fiestas not too mention house parties. Each province has a different take on the dish. You can cheat by using a premix, like what you can do with a green curry, but I prefer to use my mum’s recipe which dates back many generations from my hometown of Pampanga.
Although this may not apply to myself (!), I am very proud of that fact that my hometown Pampanga is actually well known in Philippines for our culinary skills. If you’ve ever tasted any of my mum’s dishes, you’ll understand why. In addition to specialising in pinoy cuisine, her Lasagna is incredibly popular requiring her to make three batches to ensure my brother and I would have some to take away. Friends of mine even keep their diaries free during the Christmas season to ensure they havea spot at the table. Funnily enough, it’s like a waiting list. If a spot comes up, I’d give them a call!
For those who love satay you will also love Kare Kare. What’s so amazing about this dish is that it’s simple and straightforward. My favourite part is sipping the bones. Oxtail is not mandatory. Other options widely used are beef sirloin cuts, pork or my other favourite but leaning towards the expensive side are lamb shanks baby!
Zee Ingredients
8 oxtail pieces
2 table spoons of of peanut butter (smooth)
1 eggplant
Two handfuls of snake beans
Salt
12 teaspoons of rice flour
2 garlic cloves, crushed
1 onion, diced
Zee Procedure
1. Firstly, pan fry the cut up Oxtail pieces with crushed garlic and diced onion until you see no visable blood. Ensure that all sides are seared to a golden brown tinge.
2. Then top it off with enough water to cover the meat and boil on high heat until tender. This part will take up most of the cooking time. Oxtail tastes amazing when the meat falls off the bone and is worth the wait. If you don’t have the time to wait around, you can leave it simmering for 1 -2 hours whilst you do other important things, like making dessert perhaps!
3. Stir in 2 tablespoon of smooth peanut butter, the eggplant, 1 teaspoon of sugar (I like it a little sweet) chuck in a few teaspoons of Annatto Seed powder which gives it a depth of yellow/orange colour along with 12 tea spoons of rice flour to help thicken. You will want a sauce that is not too runny like a soup or overly thick like a paste.
4. Add the snake beans towards the end, preferably just before serving in order to retain its crunch. I tend to always add my vegetables at the end. You may also want to add kang kong which is also a popular option but I though I’d stick with one vegetable so I can slurp up the soup with no interruptions.
You’ve Been Served!
Serve with with a side of bagoong (below) as a condiment and steamed rice. Fortunately, I have some homemade bagoong (fermented shrimp and pork fat paste)
I love dipping green mangoes in this stuff! So addictive!
What do you use Shrimp Paste with? Have you ever tried unripined mangoes with shrimp paste?
Like tapas, share this with your friends:
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I’ve never used shrip paste before, but would love to near from others how they use there’s. Filipino food is so tasty, looking forward to more Filipino recipes.
hey My Restaurants Melbourne- oh you must try shrimp paste with mango. It’s heaven.
Hmm… I’ve never made any thing filipino before to think of it.
.-= Michelle´s last blog ..More Bibimbap ???- please =-.
yeh, And i suppose there isn’t much posted on it. =) now we have somewhere to look for it hehe
.-= Allan´s last blog ..St Peter’s Restaurant & Bar =-.
hey michelle and allan- Most people I speak to haven’t tried Filipino food. I aim to bring more focus on this topic my on my blog
Shrimp paste inevitably makes me think of ong choy/water spinach/kang kung. And green mangoes I think I’ve only ever had with salt…hang on, or was that sugar??
.-= mademoiselle délicieuse´s last blog ..Gourmet Traveller Wine & Magshop =-.
hey mademoiselle délicieuse – Yum, I love green mangoes with salt, but more obsessed over shrimp paste.
So, when are you going to start auctioning off places at your Mum’s table to your readers?
.-= Conor @ HoldtheBeef´s last blog ..International Salt Incident – GanAsha Cake =-.
heyConor- LOL, in two weeks. Goes to the highest bidder.
This is pure evil! Love it though. Must say I have never tried unripe mango with shrimp paste…
.-= penny aka jeroxie´s last blog ..Bruny Island- Hobart =-.
hey penny- hehe, I know right?! It’s the best, try it out and let me know 🙂
Thank you for posting this. I would definitely love to see more Filipino food on your blog – especially since now I know you are from Pampanga! I am well aware that lots of good food in that province so bring on the food! 🙂
.-= Trissa´s last blog ..Dare Me! Sepia Restaurant’s Mango Weiss Bar =-.
hey trissa- thanks, will try my best. I eat out more than I cook! LOL
I love oxtail and I enjoy seeing it as an ingredient in other cuisines. Since I love satay…I’ll give this a go!
I lurve oxtail! chewy bony sinewy bits – yum! I love homestyle stuff!
.-= Forager @ The Gourmet Forager´s last blog ..Diary of an amateur mushroom forager =-.
hey Kitchen Butterfly- yes, if you’re a satay fan, this is the dish for you.
hey Trina- nothing is more homely than this dish. I still have photos of me as a kid sipping on the oxtail bones….LOL
I recently came across your blog and have been reading along. I thought I would post my first comment original coach handbags . I don’t know what to say except that I have enjoyed reading. Great blog. I will keep visiting this blog very often.
I love oxtail. I love it in soups and stews. this looks awesome!
.-= Amy @ cookbookmaniac´s last blog ..Glorious Butter Cake =-.
you make me wanna say O, O, O, O, O, O – Ohh myy god! YUmMMmmM!! ox tail is definitely underrated. Not many people tend to cook it nor know how to eat it. I’m glad you posted this.. I havent had meat in days seirously craving meat / home cooked meal other than salads thanks to you!
On a different note, all those tweets regarding dumplings made me crave it over the weekend that i caved in =\ damn you dumplings damn you ^_^
.-= Leona @ pigged-out´s last blog ..Rocket Restaurant- Chatswood =-.
Hey Leona- haha, you crack me up! Oh no, you caved in?! I must get onto twitter now and start teasing! You better still be up for dumplings in FEB! Otherwise, I may need to force feed you LOL
Oxtail rules, you just need the patience to make it nice and tender.
I love Kare Kare. It’s my fav! yours looks so delicious.
.-= Cherrie´s last blog ..What to do with Left Over Lobster Lobster Torta- of course =-.
hey Cherrie- kara kare is so comforting huh?! It’s one of those dishes best cooked and eaten at home with the family.
Oh!!! YUM
I am working on Gourmet Getaways with Alesah who is Philippino, she gave me a recipe for Kare-Kare to feature on GG. I made it and it was DELICIOUS! These reminds me of eating mine and I’m now so hungry!!
Great recipe. I will have to try yours now.
Oh hey! Kare Kare is the bomb, so happy to see you trying it out. If you have a pressure cooker, it’s waaaay faster