Kare-Kare (Oxtail and Vegetables in Peanut Sauce)
Estimated Nutrition (whole recipe, rough)
Counts 7 of 11 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Peanut | 1 oz (28g) | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Banana | 1 medium (118g) | 105 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Garlic | 1 clove (3g) | 4 |
| Water | not in our table | 0 |
| Annatto | not in our table | 0 |
| Seed | not in our table | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pack (1.5–2 lb ) oxtail
- 6 cups water
- ½ cup annatto seeds for coloring
- 3 eggplants
- 1 lb string beans
- 1 banana blossom
- 1 head garlic , chopped
- 1 onion , sliced
- ¼ cup cooking oil
- 1 cup ground peanuts
- 1 cup toasted ground rice
Directions
Boil the oxtail in water until tender.
Soak annatto seeds in ½ cup water, set aside. Rub the seeds if necessary to bring out color.
Cut string beans in 3-inch lengths.
Cut eggplants diagonally, ½-inch thick.
Cut banana blossoms diagonally, ½-inch thick.
Parboil string beans, eggplants and banana blossoms, then set aside.
Sauté garlic and onions in cooking oil.
Take out the annatto seeds, add the water, and boil for 5 minutes.
Stir in ground peanuts and ground rice.
Bring to a boil, then add the oxtail and vegetables.
Add more water if needed to have enough sauce; it should be thick and not watery. Add fish sauce to taste.
Serve with steamed rice and shrimp paste (bagoong) on the side.