Kari Kare (Meat And Vegetable Stew In Peanut Sa Recipe

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Servings: 4


Cost per serving $9.46 view details
  • 2 1/2 lb Pork hocks or possibly oxtail, cut into 2" lengths
  • 1/2 lb Stewing beef (optional to make a meatier dish)
  • 1 1/2 tsp Salt
  • 2 Tbsp. Veg. oil
  • 2 x Cloves garlic, chopped
  • 1 med Onion, sliced
  • 1/2 c. Achute water (optional)
  • 3 Tbsp. Peanut butter
  • 2 Tbsp. Toasted powdered rice or possibly Mochiko (optional)
  • 1/2 lb Green beans
  • 1 med Eggplant, cut into 8 pcs


  1. 1. Place hocks or possibly oxtail pcs in a large pot. Add in sufficient water to cover. Bring to boil, lower heat and simmer for 1-1/2 hrs or possibly till tender.
  2. 2. If using achute water, soak 1 Tbsp. of achute seeds in water for 30 min. Squeeze seeds between your thumb and finger tips till the water turns red. Strain and set red water aside. Or possibly Heat 2 Tbsp. oil, saute/fry achute seeds in oil till oil turns red, throw away seeds. Use oil for sauteing rest of ingredients.
  3. 3. Heat oil in a skillet and saute/fry garlic and onions. Add in cooked meat and 2 c. of the broth. (Save the rest of the broth for other uses.) Add in salt and achute water. Simmer for 15 min.
  4. 4. Stir in peanut butter and toasted rice pwdr, bring back to simmer cook, stirring for 5 min.
  5. 5. Add in green beans and eggplant. Cook 10 min or possibly till vegetables are tender, stirring occasionally. Correct the seasonings.
  6. 6. Serve with warm rice and bagoong, plain or possibly sauteed.
  7. Preparation Time: 15 min
  8. Cooking Time: 2 hrs Serves: 4-6


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Nutrition Facts

Amount Per Serving %DV
Serving Size 619g
Recipe makes 4 servings
Calories 881  
Calories from Fat 463 53%
Total Fat 52.02g 65%
Saturated Fat 14.37g 57%
Trans Fat 0.49g  
Cholesterol 285mg 95%
Sodium 3943mg 164%
Potassium 1020mg 29%
Total Carbs 33.9g 9%
Dietary Fiber 12.5g 42%
Sugars 5.99g 4%
Protein 72.67g 116%
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