Kare-Kare & Bagoong RiceAJI-GINISA® Flavor Seasoning Mix
- 6 cups (1500ml) Water
- 1 1/2 cups (300g) Beef, cutlets
- 1 1/2 cups (300g) Beef, tripe
- 1 1/2 cups (300g) Beef, oxtail
- 1/2 cup (125ml) Cooking Oil
- 1/2 cup (130g) Red onion, sliced
- 2 tbsps (30g) Garlic, crushed
- 1 pack (8g) AJI-GINISA® Flavor Seasoning Mix
- 1 1/2 cups (333g) Banana heart, chopped
- 2 cups (150g) Stringbeans, cut into 1″ pieces
- 1 cup (143g) Eggplant, sliced
- 1/4 cup (60ml) Cooking Oil
- 4 tbsps (52g) Achuete seeds
- 3/4 cup (78.6g) Ground toasted rice (Galapong)
- 1/2 cup (140g) Toasted peanuts, ground
- 2 tbsps (30ml) Cooking Oil
- 1 1/2 cups (360g) Bagoong guisado
- 12 cups (2040g) Rice, cooked
- 1/2 cup (50g) Green mango, strips
- 2 tbsps (30g) Shallots/Sibuyas Tagalog, sliced
- BOIL. In a pressure cooker put water and boil beef cutlets, tripe, and oxtail until tender. Separate meat from the broth then set aside.
- SAUTÉ. In a saucepan, heat oil , saute onion, garlic, beef cutlets, tripe and oxtail. Add broth. Season with AJI-GINISA®.
- ADD & SIMMER. Add banana heart, string beans and eggplant. Simmer for 3 minutes. Set aside.
- COOK, STIR & ADD. In a separate pan, heat vegetable oil and cook achuete seeds. Separate seeds from the achuete oil then set aside. In a casserole, put achuete oil, add ground rice and ground peanuts. Stir continuously to avoid from sticking with one another. Add sauteed beef and boiled vegetable, mix well.
- SAUTÉ & MIX. For the Bagoong Rice, heat oil in a separate pan and saute the bagoong guisado. Add the cooked rice and mix well. Top with green mango and shallots. Serve Kare Kare with Bagoong Rice.
Kare-kare is a Filipino classic dish that uses a rich and creamy peanut-based sauce. Serve vegetables as toppings to maintain its crunchiness.
Good to Know Nutrition Facts
Kare Kare, when paired with rice, becomes a complete meal providing you with carbohydrates from rice, protein from the beef and peanuts, and necessary micronutrients from the vegetable components of the dish.