Kare-Kare (The Classic Style) - The Public Server

Part of Filipino culture is also their different type of food. Adobo is known to be famous and considered to be the best delicacy of Filipinos! But in reality, it's not like that. There's no such food that you could describe "best" as long as you are satisfied by the food and you enjoy it so much. In other words, describing or using of adjectives with different kind of degrees of comparison you use won't really matter. Preference will always be subjective indeed! But today, TPS will teach you how to cook one of the best Filipino food delicacy, Kare-Kare!

Filipino Kare-Kare Ingredients


3 cloves garlic, peeled, (chopped)

1/2 kilo beef shanks, or pork shanks, (cut 1-inch thick)

1 bunch string beans, (cut into 3-inch lengths)

1/4 kilo tripe, or tuwalya, (cut into squares, rinsed, scrubbed well with salt)

1 tablespoon vinegar

1/4 cup cooking oil

1 teaspoon atsuete seeds

1 medium red onion, (peeled, chopped)

2 eggplants, (cut into wedges)

2 bunches pechay, (separated)

1/2 cup peanuts, (pounded into a paste)

1/4 cup rice, toasted, (pounded into a powder)

bagoong, to serve

How to cook?

1. In a pressure cooker over medium heat, add the following: tripe, vinegar, and enough water to cover. Bring to a boil. Boil 10 minutes, discard water, and refill. Boil again, cover, and lock lid. Simmer until tripe is tender, about 40 minutes. Discard water, and set tripe aside.

2. In a pot over medium heat, heat oil. Add your atsuete. Then cook, stir it occasionally, to release its color. Use a slotted spoon to remove and discard seeds. Add onion; cook until softened. Add garlic; cook until fragrant.

3. Transfer mixture to pressure cooker. Add pork shanks and tripe. Pour in enough water until it covers. Bring to a boil, then wait til simmer. Remove and discard any scum that rises to the surface. Cover, and lock lid. Cook until softened, about 30 minutes.

4, Release pressure then unlock the lid. Then add the following: string beans, eggplants, and pechay. Mix peanut paste and toasted rice powder together. Add to pot, and stir in. Simmer, and let thicken. Serve with bagoong on the side.

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