I have cousins who do really good in terms of cooking Kare-Kare. There may not be a chef in our clan but a lot of them (excluding me since I only have the interest but not the skill) really can make delicious dishes. We have been teasing one cousin to put up a catering business – this excites me in all honesty. I just wish she would soon agree and have the guts and capital to start the business.
I have been wanting to serve the family something out of the usual dish we have everyday and so I thought of Kare-Kare. My elder daughter actually suggested the idea to try and cook something we only eat occasionally. She really liked how delectable and creamy the last serving she tasted, Christmas last year if I am not mistaken.
Beef Kare-Kare Stew
Kare-Kare originated from Pampanga, Philippines. Kapampangans use either oxtail, tripe or beef but there were sophisticated variations which use chicken. This Filipino dish is normally served during special occasions as it somehow requires some time from preparation to cooking.
I decided to use beef since it was my first time and I was just to use Del Monte Quick n Easy Kare-Kare mix I bought from the grocery store. I have added string beans, eggplant and Pechay leaves (Chinese Cabbage) to complete the stew. Thanks to Del Monte as my first attempt in cooking Kare-Kare turned out yummy, easy and quick! I was saved from the stress and effort in preparing the peanut sauce which I truly doubt to perfect. One huge off point though – I forgot the Bagoong (Shrimp Paste)! This dish wouldn’t be complete without the shrimp paste. Well then, next time will be perfect!