02/06/2026
Kare-kare🍲
Ingredients:
beef, cut into serving sizes
water
1 banana heart (if it's available in your home country)
large eggplant, ends trimmed and cut into 1-inch thick
1 bundle long beans or green beans (sitaw) cut into 3-inch lengths
1 bundle pechay, ends trimmed and leaves separated
¼ cup rice flour
1 ½ tablespoons annatto powder
¼ cup peanut butter
1 tablespoon oil
1 onion, peeled and sliced thinly
5 cloves garlic, peeled and minced
1 tablespoon fish sauce
salt and pepper to taste
bagoong
How to make Kare-kare
1. Blanch the vegetables in the pot of boiling water one type at a time, remove using a slotted spoon, and set aside.
2. Cook beef. Place in a large pot with enough cold water to cover. Bring to a boil, skimming any scum that accumulates to the top. Lower heat, cover, and simmer, adding more water as needed, until beef are easily pierced with a fork. Drain and reserve broth.
3. Toast rice flour in a dry skillet over medium heat until lightly browned and aromatic.
4. Combine toasted rice flour, annatto powder, and one cup of the reserved broth. Whisk until smooth and well blended.
5. Brown beef. Heat oil in a large pot and saute onions and garlic until softened. Add beef and cook until lightly browned. Add fish sauce.
6. Add the remaining reserved broth and bring to a boil. Add rice flour mixture, whisking well to prevent lumps.
7. Add peanut butter and stir to distribute. Season with salt and pepper to taste. Simmer for about 7 to 10 minutes or until slightly thickened.
8. Add blanched vegetables to the kare kare and cook for 2 minutes.
Serve with steamed rice, bagoong and chilli.
