KARE-KARE

Ingredients:

1/2	kg	MONTEREY BEEF CUBES
1/2	kg	MONTEREY BEEF TRIPE, washed 3 times and cut into 1 inch strips
2	pc	eggplant, cut into 1/2" thick slices
1 (100 g)	pc	ginger, peeled and quartered
1 (4 cups)	L	water enough to cover meat
2	tbsp	cooking oil
1	tbsp	achuete seeds
1 (100 g)	pc	onion, sliced
3	cloves	garlic, finely crushed
1 (170 g)	jar	SKIPPY® CREAMY PEANUT BUTTER
1/4	tsp	iodized fine salt
1/8	tsp	pepper
1 (200 g)	pc	eggplant, cut into 1/2" thick slices
1 (120 g)	bundle	sitaw, cut into 2” pieces
1 (120 g each)	bundles	pechay Tagalog, ends trimmed

Procedure:

Place beef, tripe, and ginger in a stock pot. Fill with enough water to cover meat. Cover and boil over low to medium heat for 3 hours or until meat is tender. Adjust amount of water as needed. Strain meat, discard ginger, and reserve 2 cups broth from boiling meat.
In a pot, heat oil and sauté achuete seeds until color leaks out. Discard achuete seeds. Sauté onion and garlic. Stir in peanut butter and reserved broth. Cover and simmer for 5 minutes or until sauce thickens. Add boiled meat and cook for another 3 minutes. Season with salt and pepper.
Add eggplant and sitaw and cook for 5 minutes or until tender. Add pechay and cook until pechay leaves turn bright in color.

Makes 7 servings.

(Yield: 7 cups mixture (2 cups sauce, 4 cups meat & 2 cups vegetables)/1 cup per serving)

Tip/s: