Kare Kare



  1. In a stock pot, boil beef and oxtails in water for an hour or until cooked. Strain and keep the stock.
  2. In a big pan or wok, heat oil and atsuete oil.
  3. Saute garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter.
  4. Bring to a boil and simmer for 15 minutes. Salt to taste.
  5. Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes - Do not overcook the vegetables.
  6. Serve with bagoong (shrimp paste) on the side and hot plain rice.