Kare-kare
Oxtail in a thick peanut sauce with vegetables, served with bagoong shrimp paste.
Ingredients
For 6 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Simmer the oxtail in water for three hours on a low heat, skimming. Keep the broth.
Toast the rice in a dry pan until brown and grind it to a fine powder.
Warm the annatto seeds in oil for three minutes and strain it; the coloured oil is where the dish gets its colour.
Fry the onion and garlic in the annatto oil, add the peanut butter and let it down with broth.
Stir in the rice powder and cook the sauce fifteen minutes, stirring, to the body of soured cream.
Return the oxtail to the sauce and warm it ten minutes so the meat takes it up.
Blanch the vegetables separately until just tender, lay them over the meat and serve with rice and bagoong.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: GwennVienn · CC BY-SA 4.0