There is no need for Mama Sita’s Kare-Kare mix here. This Kare-Kare, my friends, is made from scratch and SLOW-COOKED. The sauce tastes like it has Kare Kare mix in it and you can scrape out the thought that a Kare Kare can only be made with Mama Sita’s help…
Kare Kare is one of that Filipino recipes in which you think is complicated to make, but it is not. To be honest, before I married my husband, I had no idea about what Kare Kare was. Kare Kare was believed to have originated from his hometown, Pampanga. So once in a while, he gets a craving for it. My kids love it and I love it too. So when we make it, we use a Mama Sita’s Kare Kare mix thinking that this is the only way to make a Kare Kare. And I assume, this is how the rest of the Pinoy’s around the world thought so too.
For a long time, I thought that one cannot make a Kare-Kare without Mama Sita Kare-Kare mix until when we went home in the Philippines and my dad, who is a Bicolano, made his version of Kare-Kare—- KARE-KARE from scratch that is! And the verdict, the kids thought that it was way better than our “instant” version. Although I did not notice any difference, whatever they think is good enough reason for me to share this Kare-Kare from scratch recipe with you all.
In fact, today I made this Kare-Kare because a few months ago, my son said, “ I miss grandpa’s Kare- Kare,” while munching our “instant Kare-kare version. So I PM my mom for the recipe. And here it is.
While enjoying this Kare-Kare right in front of me, I do not think there is any difference in terms of tastes between a Kare-Kare with Mama Sita mix and the Kare-Kare without it. The only PLUS factor is that you will now be able to make Kare-Kare even if you are living in a place without an Asian store that carries Kare-Kare mix. Also, finally. you can scratch out the thought that Kare-Kare can be made only with an aid of Mama Sita’s in it.
This recipe is super easy and the ingredients are oh so common —- you do not need those Annato seeds or those ingredients that you have not heard of. This Kare-Kare needs only garlic, onion, peanut butter, and vegetables in them… AND TO MAKE IT A NO FUSS WAY OF COOKING, I slow cooked it. PLEASE TRY IT AND YOU WILL FINALLY BE ABLE TO TRY THIS FAMOUS FILIPINO CUISINE.
SLOW-COOKED KARE-KARE FROM SCRATCH- FILIPINO PEANUT STEW FROM SCRATCH
- 4 lbs ox tail
- 1½ cup creamy peanut butter
- 1-2 tablespoons of fish sauce I used Rufina Patis
- ½ cup onion
- 2 cloves garlic chopped
- ½ lb egg plant string beans and banana heart
- 2 pieces large bok choy leaves
- 2 tablespoons cooking oil
- 4 cups of water
- Shrimp Paste
- banana heart,string beans optional
- Place Ox Tail or Beef Meat in a crock pot add the water
- Slow cooked on high for 2 hours on high or overnight on low for 4 hours. When using Beef, lower the cooking time . ( I recommend setting a timer in your slow cooker, as we don't want the meat to be too soft.)
- When the meat are done and ready, heat the cooking oil in a separate cooking pan and saute' garlic and onion. Around 2 minutes.
- Add in the broth from the cook meat , the eggplant,banan heart and string beans (if using ),and let it simmer to blend the flavors, and cook until the eggplants are soft.
- Add in 1/2 to 2/3 cup of peanut butter.YOUR AIM SHOULD MAKE THE SAUCE CREAMY AND WITH A GENTLE TASTE OF PEANUT BUTTER (NOT OVERWHELMING), SO ADD THE PEANUT BUTTER VERY SLOWLY.
- Keep on stirring so as not to burn the peanut butter at the bottom of the cooking pan.
- Season with the fish sauce.
- Add the Oxtail meat and the bok choy.
- Serve with sauteed Shrimp. Enjoy this Filipino cuisine!
- Put ox tail meat in a ceramic slow cooker.
- Add in water and slow cooked on high for 5 hours and 7 hours on low.
- When meat is ready, separate the soup and ox tail.
- Saute' onion in a deep frying pan and then add the soup. Let it simmer and add the egg plant. Continue cooking until egg plant is tender.
- Add in the peanut butter and mix to blend the soup and the peanut butter.
- Add in fish sauce. Start with 1 tablespoon and add more if you want it to be saltier. The 2 tablespoons was good enough for me.
- Simmer for 1 more minute and add in the ox tail meat and the bok choy leaves. Cook for 4 more minutes and serve hot with shrimp paste.