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Add a photoThe name may have been derived from “curry,” and while the color is similar to this Asian dish, the peanut sauce is all our own. So unique is kare-kare’s flavor that it’s one of the first things balikbayans ask for when they get home!
Ingredientes
- 1/2 kg tripe, cut into strips
- 1/2 kg oxtail, sliced
- 1 Tbsp DATU PUTI Vinegar
- 3 cloves garlic, crushed
- 4 pc bay leaves (divided)
- 1/2 kg beef kalitiran, cut up
- 4-5 cups of water
- 3 Tbsp GOLDEN FIESTA Palm Oil
- 1 pc white onion, chopped
- 1 tsp DATU PUTI Patis
- 2 packs UFC Ready Recipes Kare Kare Mix, 90 grams
- 4 cups reserved stock
- 2 eggplants, sliced
- 1 cup sitaw, sliced
- 2 cups puso ng saging
- 4 stalks pechay, sliced
- ¼ cup sautéed bagoong alamang
Direcciones
- Boil the tripe and oxtail in water (enough to submerge the meat) with half of bay leaves and Datu Puti Vinegar for 5 minutes. Discard broth.
- Combine tripe and oxtail with beef, garlic, remaining bay leaves and water. Cover and simmer for 2 to 3 hours or until meat are tender (remove beef when already tender). Drain, reserve stock/broth.
- Boil vegetable separately in meat broth until just cooked. Set aside .
- Heat Golden Fiesta Oil . Saute onion and all the meat for 5 minutes. Add Datu Puti Patis, UFC Kare-Kare Mix and reserved broth. Simmer for 20 to 30 minutes.
- Add vegetables . Serve with bagoong on the side .
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 333g | |
| Recipe makes 10 servings | |
| Calories 73 | |
| Calories from Fat 22 | 30% |
| Total Fat 2.5g | 3% |
| Saturated Fat 0.89g | 4% |
| Trans Fat 0.08g | |
| Cholesterol 61mg | 20% |
| Sodium 397mg | 17% |
| Potassium 261mg | 7% |
| Total Carbs 5.02g | 1% |
| Dietary Fiber 2.6g | 9% |
| Sugars 1.88g | 1% |
| Protein 8.05g | 13% |
