morsels45

morsels45 said

Kare-kare

Oxtail in a thick peanut and annatto sauce, eaten with salty shrimp paste on the side.

Kare-kare
Photo: GwennVienn, CC BY-SA 4.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

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How to make kare-kare

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Oxtail, peanut, annatto

240 minutes · serves 6 · Medium

What you need

  • 1.2kg oxtail
  • 1 onion
  • 4 tbsp annatto seeds, or 2 tsp powder
  • 150g ground toasted rice
  • 200g peanut butter
  • 1 aubergine, sliced
  • 1 bundle pak choi
  • 200g green beans
  • 1 banana heart, optional
  • Shrimp paste, to serve

What you do

  1. 1Simmer the oxtail with the onion for three hours until it is genuinely falling apart. Keep 1.5 litres of the broth.
  2. 2Steep the annatto in a little hot broth and strain — that is the colour, and it is not chilli.
  3. 3Toast raw rice in a dry pan until brown, then grind it to powder. This is the thickener and the reason it tastes like itself.
  4. 4Bring the broth up with the annatto, peanut butter and ground rice, whisking, until it coats a spoon.
  5. 5Oxtail back in, then the vegetables in order of toughness, 4 to 8 minutes each.
  6. 6Do not salt it. It is meant to be under-seasoned, because the shrimp paste on the side does that job.

With beef shin

150 minutes · serves 4 · Easy

What you need

  • Beef shin
  • Annatto
  • Peanut butter
  • Ground toasted rice
  • Aubergine
  • Green beans
  • Pak choi

What you do

  1. 1Two hours on the shin rather than three on the tail.
  2. 2Same sauce. Leaner, and it misses the gelatine.