Saturday, November 12, 2011



1/2 k oxtail,cut into serving pieces
1/2 k beef's tripe,cut of your choice

4 eggplants,sliced in 1" thick
2 bundles pechay,cut of your choice
1/2 k string beans, cut 2" long
1 banana heart,cut in lengths,boiled

2 onions,chopped
1 head garlic,minced
1 packet annatto powder
1 c peanut butter
1/4 c grounded toasted rice
1 pouch of mama sita's kare kare mix
bagoong alamang guisado
cooking oil

Boil oxtail and tripe,disregard first broth.
Pressure cooked oxtail and tripe w/ peeled garlic for 35 minutes,set aside.
In a shallow saucepan,saute garlic and oinon,add oxtail and tripe.
Stir fry about 5 minutes,season with pepper,patis and bouillon cube.
Cook about 3 minutes,pour in broth form the meat.
Allow to simmer for 15 minutes or until meat is tender cooked.
Add annatto powder,mama sita's kare kare mix and ground toasted rice.
Then the peanut butter,stir and so well blended,add in tha vegetables accordingly.
Will go to string beans,eggplant,banana heart and pechay.
Cook abot 5 minutes or until vegetables are cooked tender.
Stirring it lightly,check seasoning according to your taste.
Serve immediately with baggoong guisado.

For the bagoong Guisado:

1 bottle bagoong alamang
5 tomatoes,diced
2 onions,chopped
1 head garlic,minced
2 Tbsp cooking oil

Saute garlic and onion,add tomatos.
Stir cooked about 10 minutes or until tomatoes are cooked.
Add bagoong alamang,cook for another 5 minutes.
When done,serve with the kare kare.

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