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Pinoy Kare-Kare Espesyal Recipe
Pinoy Kare-Kare Espesyal
by Chef Boy Logro

Kusina Master is a 15-minute cooking show that features a step-by-step cooking guide and unfold excellent kitchen skills and unravel secrets to make cooking and food preparation effortless and fun.

What do Overseas Filipino Workers miss most about Philippines? Pinoy food, of course. While Filipino palate is quite adaptable to the different cuisines of the world, it continues to be partial authentic Filipino flavors. Here, Chef Boy regales his guests led by singing sensation Mark Bautista with how well he whips up distinctly Pinoy dishes. Pinoy Kare-Kare Espesyal with beef sirloin, trip and oxtail made sumptuously special by peanut butter, ground peanut and toasted rice. Of course, Chef Boy also made a special blend of shrimp paste (bagoong) to make this to-die-for dish even more extraordinary.



kusina ingredients 
  • 300g kilo beef (round or sirloin cut) cut into cubes
  • 300g beef tripe
  • 500g oxtail, cut 2 inch long
  • 8 cups of water
  • 2 1/2 cups of peanut butter
  • 1 cup toasted and ground peanut
  • 1/4 cup grounded toasted rice
  • 1/2 cup cooked bagoong alamang
  • 1/3 cup oil
  • 4 tbsp atsuete oil
  • 2 heads of garlic, minced
  • 2 pieces red onions, diced
  • 4 pieces eggplant, sliced 1 inch thick, blanched
  • 1 bundle Pechay cut into 2 pieces, blanched
  • 1 bundle of sitaw cut to 2" long, blanched
  • 1 banana bud, sliced, blanched
  • Salt and pepper to taste
kusina instructions
1. In a stock pot, boil beef and oxtails in water for an hour or until cooked. Strain and keep the stock.

2. Heat oil and atsuete oil in a big pan or wok.

3. Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt and pepper to taste.

4. Add the blanched eggplant, string beans, pechay and banana bud. You can top blanched vegetables on the kare-kare for better presentation or mix it with the sauce.

5. Serve with bagoong and rice.

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