Recipe: Tasty Meatless Kare-Kare (Peanut Sauce)

Meatless Kare-Kare (Peanut Sauce). Kare Kare is a type of Filipino stew with a rich and thick peanut sauce. It is a popular dish in the Philippines. The peanut sauce can make or break your dish.

What makes it unique is the thick peanut sauce which adds that lovely sweet and Again, feel free to swap the oxtail with a vegetarian substitute. The thick peanut sauce will add just the right amount of flavour you are looking for. Oxtail in Creamy peanut sauce with blanched vegetables, usually eggplants, long beans, bok choy or banana blossoms. You can cook Meatless Kare-Kare (Peanut Sauce) using 10 ingredients and 7 steps. Here is how you cook that.

Ingredients of Meatless Kare-Kare (Peanut Sauce)

1. You need 1 block of firm Tofu, cubed.
2. Prepare 1 bunch of Pechay.
3. It's 2 of medium Eggplant, cut 1in. lengthwise.
4. Prepare of String beans, cut 1.5 in.
5. It's 2 cloves of Garlic.
6. You need 1 of medium Onion.
7. You need 1 of pouch Kare-Kate mix (Mama Sitas), dissolved in 2 cups water.
8. It's 1 Tbsp of Peanut butter.
9. You need of Cooking oil.
10. You need of Bagoong Alamang (Shrimp paste).

Kare-Kare is one of my favorite Pinoy dishes. Kare-kare is a nutty-sweet stew, traditionally made in the Philippines with oxtail, bok choy, string beans and eggplants, simmered with ground peanuts and achuete oil; peanut butter, a modern substitute, lends voluptuousness This recipe is adapted from Nicole Ponseca and Miguel Trinidad's forthcoming. Kare Kare is a classic Filipino slow-cook stew, usually using oxtail and/or ox tripe, with deliciously thick deep yellow peanut sauce with some vegetables. It has a very subtle taste because it is traditionally unsalted, allowing the flavors of the peanut sauce and the meat to surface and be enjoyed.

Meatless Kare-Kare (Peanut Sauce) step by step

1. Fry tofu until golden brown, set aside.
2. Heat oil (1tbsp) in a sauce pan, sauté onion and garlic.
3. Pour in Kare-kare mix, simmer..
4. Add in string beans, eggplant, tofu..
5. Put peanut butter, mix until it dissolves.
6. Add pechay last when other vegetables are half cooked, simmer..
7. Served with shrimp paste..

A rich stew of ox tail, face, leg, tripe or all of them together, and a variety of vegetables in a sauce flavored and thickened with roasted ground Traditionally, as in during my grandparents' time, kare-kare was cooked with freshly ground roasted peanuts and rice. Once the pechay was added, pour into peanut sauce. Traditionally, the roasted ground rice dissolved in a small amount of stock is also added at this stage to ensure a thick consistency. It is basically made from a thick peanut sauce with a variety of vegetables added to it. Mix ¼ cup of the stock with the annatto in a small bowl until dissolved, then stir it into the pot along with the peanut butter until combined.