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  •        3 cups Buntot ng baka (oxtail), cleaned and cut into serving  pieces
  •        8 cups Water
  •      1 tsp Garlic, crushed
  •      1 pc Onion, sliced
  •        1 pouch Mama Sita’s Kare-kare (Peanut Sauce) Mix, dissolved in:
  •        1 tbsp Cooking oil
  •      1 cup Water
  •      1 cup Eggplant, cut diagonally about ¼ inch thick
  •         1 cup Sitaw (long green beans), cut into 2 inches lengths
  •      1 bundle Pechay (bok choy)
  •      ½ cup Bagoong alamang (sautéed shrimp)



  1. Boil oxtail in 8 cups and simmer until meat is tender leaving about 1 ½ cups (375 ml) stock. Set aside.
  2. Sauté garlic and onion in oil. Add oxtail and Mama Sita’s Kare-kare (Peanut Sauce) Mix. Add the remaining stock. Stir and simmer for two minutes.
  3. Add eggplant and string beans. Simmer for three minutes. Stir once in a while to prevent the sauce from sticking to the pan.
  4. Add pechay and simmer for two minutes or until the vegetables are done.
    Serve with Bagoong Alamang.

VARIATION: Pressure  cook ½ kg oxtail for 45 minutes to one hour with 3-4 cups water.

Makes 4-5 servings

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