servings: 6
any philippine fiesta, particularly in the tagalog region, is not complete without kare-kare, the stew with a rich nutty sauce and served with a variety of vegetables. (http://www.kusinaatbp.com/default.php)
inspired by donna (she cooked kare-kare and brought to the office for me and mariel at lunch. it was good. she knew how to cook since she's from bulacan), i ask the recipe from her because i wanted to try it also. donna said that the more peanut butter the tastier it gets but kim and i decided not to add too much of the peanut butter since we liked the spices of the kare-kare mix to come out rather than the taste of the peanut butter.
as for the peanut butter, i chose the creamy rather than the crunchy one. as for the vegetable, you can also have it slightly cooked or still crunchy. it depends how you want it.
i cooked the bagoong here. i bought the colored pink bagoong in a bottle and then sauted it with garlic, onion, sili haba, lemon, sugar and vinegar.
ingredients:
1 kl. pork pata
2 cloves garlic, crushed
1 onion, sliced
3 small eggplant, sliced in half crosswise and quatered
1 bunch pechay, separate the stalks from the leaves
1 bunch baguio beans
1 pouch mama sita's kare-kare mix
2 cups broth
5 tbsp. peanut butter
salt and freshly ground pepper
2 tbsp. cooking oil
procedure:
simmer and season with salt pork pata until fork tender. drain and set aside. reserve 2 cups of broth for the kare-kare mix.
mix the kare-kare mix in the reserved broth. add the peanut butter. mix until well combined. set aside.
heat oil and saute garlic and onion until fragrant. add the pork pata and fry until a bit browned.add the kare-kare-peanut butter mixture and simmer for 3 minutes or until sauce thickens.
add the baguio beans, pechay stalks and eggplant and season with salt and pepper. simmer for another 5 minutes.
add the pechay leaves and simmer for 1 minute more.
serve hot with bagoong on the side.
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