Kari-Kare (Meat And Vegetable Stew In Peanut Sauce)

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Pork hocks or oxtail - cut into 2" lengths
1/2 lb	227g / 8oz	Stewing beef - (optional, to make a meatier dish
1 1/2 teaspoons	7.5ml	Salt
2 tablespoons	30ml	Cooking oil
2		Garlic - minced
1		Onion - sliced (medium)
1/2 cup	118ml	Achute water - (option
3 tablespoons	45ml	Peanut butter
2 tablespoons	30ml	Toasted powdered rice - mochiko (optional)
1/2 lb	227g / 8oz	Green beans
1 lb	454g / 16oz	Eggplant - cut into 8 (medium)

Recipe Instructions

1. Place hocks or oxtail pieces in a large pot. Add enough water to cover. Bring to boil, lower heat and simmer for 1-1/2 hours or until tender.

2. If using achute water, soak 1 tablespoon of achute seeds in water 30 minutes. Squeeze seeds between your thumb and finger tips until the water turns red. Strain and set red water aside. OR Heat 2 tablespoons saute achute seeds in oil until oil turns red, discard seeds. Use oil sauteing rest of ingredients.

3. Heat oil in a skillet and saute garlic and onions. Add cooked mea 2 cups of the broth. (Save the rest of the broth for other uses.) Add and achute water. Simmer for 15 minutes.

4. Stir in peanut butter and toasted rice powder, bring back to simmer cook, stirring for 5 minutes.

5. Add green beans and eggplant. Cook 10 minutes or until vegetables tender, stirring occasionally. Correct the seasonings.

6. Serve with hot rice and bagoong, plain or sauteed.

Source:
Evelyn cup Leeper

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