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Tuesday, July 26, 2011


      With many Filipinos, the dish they called KARE-KARE cannot be complete without shrimp paste. Its a comfort food for Filipinos, and is perennial family favorite in both local and overseas Filipino Households. The origin of this dish cannot be told. It is said to be originated in Pampanga while others said that it was from MORO who once settled in Manila before the arrival of Spanish  which came from Sulu and Tawi-Tawi.


     One of the most delicious food ever discovered and now soaring its Popularity to its neighboring country. Kare-Kare has been infiltrated the heart of every Filipinos and well love for its amazing taste.

The estimated time for cooking is 2 hours.


  • 1 kilo of beef (round or sirloin cut) cut into cubes, beef tripe or oxtail (cut 2 inch long) or a combination of all three (beef, tripe and oxtail)
  • 3 cups of peanut butter
  • 1/4 cup grounded toasted rice
  • 1/2 cup cooked bagoong alamang (anchovies)
  • 2 pieces onions, diced
  • 2 heads of garlic, minced
  • 4 tablespoons atsuete oil
  • 4 pieces eggplant, sliced 1 inch thick
  • 1 bundle Pechay (Bok choy) cut into 2 pieces
  • 1 bundle of sitaw (string beans) cut to 2" long
  • 1 banana bud, cut similar to eggplant slices, blanch in boiling water
  • 1/2 cup oil
  • 8 cups of water
  • Salt to taste



  • In a stock pot, boil beef, tripe and oxtails in water for an hour or until cooked. Strain and keep the stock.
  • In a big pan or wok, heat oil and atsuete oil. 
  • Saute garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste

  • Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes - Do not overcook the vegetables.
  • Serve with shrimp paste on the side and hot plain rice.

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