Birthdays.. Wedding.. Reunion... Having a baby? Got yourself a new car, house or kitchen? Did your kid finished high school ? Did you passed an exam? Got a visa somewhere? Someone working abroad is coming back home.. Manny Pacqiao in the ring beating somebody into a pulp.. Err death anniversary of someone you know? Yup, we celebrated both life and death.
FF and I were invited to a baptism weeks ago. So what happen when few Filipinas get together? Loud talk and hysterical laughter are shared over abundant foods . Then, between main dish and dessert , date and place for the next get together is discussed and set. Another party! Yay!
So I came to this party carrying a large serving dish containing Kare Kare . A peanut -based stew, usually using oxtail, tripe or beef and is usually served with sauteed shrimp paste as a condiment. Compare to the typical tomato based stews in the Philippines, this one taste different and unique, laborious in making thus considered by many , quite special.
Oxtail Kare Kare ala Emily
( good for 10)
1.5 - 2 kg oxtail
3 large onion
2 cups of chopped celery stalk
5 bay leaves
1 tbsp. whole peppercorn
1 whole garlic head
1.5- 2 L water ( simply eyeball the amount)
1/2 cup powdered glutinous rice
2 tbsp. annatto/ Atsuete powder
100 g toasted peanut, ground
4 tbsp. peanut butter
2 -3 large eggplant
300 g green beans
500 g baby bokchoi
salt and pepper
Alamang Guisado ( Available in many Asian stores)
1. Wash Oxtail under cold running water. Put in a big pot. Pour enough water to so oxtail is submerged in liquid. It may depend on how wide/big your pot is. I used almost 2 L of water. Bring water to a boil, skim off fat using a ladle.
2. Peel onion and cut into quarter , wash and coarsely chop celery stalk, peel about 5 garlic gloves and smash. Add everything to the pot along with peppercorns and bay leaves. Bring to a boil and lower heat to gently simmer . After about an hour, save about a cup of broth. You need it later. Cook for another hour or more until meat is tender.
6. Dissolve 3 tbsp. Annato/ Atsuete powder in the oxtail broth. Pour it back to the oxtail meat.
7. Spoon peanut butter and ground peanut. Bring to a boil.
8. Remember that cup of oxtail broth? Cooking instruction number 2. Use it to dissolve the toasted glutinous rice flour. Cooking instruction number 3.
9. Pour that mixture into the pot. The starch will help thicken up the sauce. Cover and bring to a boil for 10 minutes. Give the sauce a try, season with salt and pepper as need.
10. Cut eggplant into serving pieces. Arrange on top of the oxtail meat. Cover and cook for about 8 minutes. Add in green bean, cook for another 5 minutes.
11. Wash and put baby bokchoi over beans and eggplant. Cook for 3 more minutes. To keep vegetable green and crunchy, you can simply blanche the bokchoi and serve on top of the stew.
Serve with Alamang and enjoy!