Kare-Kare (Filipino Peanut Stew)

🛒 Ingredients

• Oxtail (cooked, boneless equivalent) 100 g · 250 kcal
• Peanut butter 42 g · 250 kcal
• Annatto powder 2 g · 6 kcal
• Garlic 10 g · 15 kcal
• Onion 25 g · 10 kcal
• Rice flour 8 g · 30 kcal
• Eggplant 50 g · 13 kcal
• String beans (long beans) 33 g · 10 kcal
• Pechay (Bok Choy) 50 g · 8 kcal
• Banana blossoms (canned, drained) 33 g · 7 kcal
• Peanut oil 10 g · 88 kcal

👨‍🍳 Instructions

1. In a large pot, simmer the oxtail with water until very tender, about 2-3 hours; skim off any scum and excess fat. Once tender, remove the oxtail and set aside, reserving the broth.
2. In a separate pan, heat peanut oil and sauté minced garlic and sliced onions until fragrant.
3. Add the peanut butter and annatto powder to the pan, stirring well until dissolved and smooth. Gradually pour in some reserved oxtail broth, stirring continuously to create a thick, creamy sauce.
4. Return the oxtail to the pan with the sauce. Season with salt to taste, then stir in the rice flour (dissolved in a little water) to thicken the sauce further.
5. Add the sliced eggplant, string beans, and banana blossoms to the stew. Cook until the vegetables are tender-crisp.
6. Finally, add the bok choy or pechay and cook just until wilted, ensuring they retain their vibrant green color. Serve hot with steamed rice and a side of bagoong (shrimp paste).