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Ingredients:

1/2 kg MONTEREY OX TAIL, cut into serving pieces
1/2 kg MONTEREY BEEF TRIPE, cut into serving pieces
2 tbsp MAGNOLIA NUTRI-OIL PALM VEGETABLE OIL
2 tbsp achuete seeds
2 tbsp minced garlic
1/2 cup sliced onions
1 pc puso ng saging, sliced
.25 cup rice, toasted and ground
.25 cup unsalted peanuts, toasted and ground
iodized fine salt and pepper to taste
1 bundle sitaw, cut into 2″ length
1 pc pechay, cut into 2″ length
2 pc eggplant, cut into 1/2" thick slices

Procedure:

  1. Place pata slices in stock pot. Fill pot with enough water to cover meat. Boil pata slices until tender. Set aside. Reserve broth from boiling meat.
  2. Sauté achuete seeds in oil until color leaks out. Discard achuete seeds. Sauté garlic and onion in achuete oil. Add boiled meat pieces and cook for 5 minutes. Add sliced puso ng saging and cook for another 5 minutes.
  3. Add reserved broth. Bring mixture to boil.
  4. Stir in ground rice and peanuts. Cook further until mixture slightly thickens. Season with salt and pepper.
  5. Add cut vegetables last. Cook until vegetables are done. Serve warm.
Makes 5 servings.

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