Here's my take on the classic and all-time favourite Filipino recipe, Kare-Kare!

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Introduction - 00:00
Origins of Kare-Kare - 00:47
Cooking - 01:42

INGREDIENT LIST

MEAT PREP

• 1kg oxtail
• 1x 400 gram Veal/Beef Shank
• 2 tbsp canola oil
• 2 liters of water or more to cover
• 2 heads of garlic
• 2 red onions sliced in two
• 5 bay leaves
• 2 tbsps of cooking salt

SAUCE

• 4 tablespoons annatto oil
• 4 cloves of garlic minced
• 1 red onions, chopped
• 4 roma tomatoes
• ¾ cup peanut butter
• 4 cups of broth or more (from above)
• 1/3 cup ground toasted rice
• 2 tbsps fish sauce or to taste
• 15 longbeans
• 3 Chinese eggplants
• 4 pieces of pechay
• Bagoong na alamang/fermented shrimp paste to serve

Atsuete Oil
- 2 tbsp atsuete seeds
- 50 grams chicken skin
- 2 pieces of garlic
- 1 red onion
- 1 lemongrass stock
- 2 birds eye chilies
- 2 thumb-size pieces of ginger
- 1 cup peanut oil
Peanut butter
- 2 cups of peanuts
- 2 tbsp white sugar
- 1 pinch of salt

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