This Kare-Kare Oxtail Peanut Stew recipe is from one of my favorite cookbooks “Memories of Philippine Kitchens” by Amy Besa & Romy Dorotan. They served this classic Filipino dish to a bunch of us, food bloggers, when we had dinner at their Brooklyn restaurant “Purple Yam” last month. It was a nice evening of friendship and good food shared and to welcome to NYC famous Filipino food chef-artist Claude Tayag
& wife, Mary Ann Quioc
owners of “Bale Dutung”
in Pampanga, Philippines.
The Kare-Kare is a Filipino dish that’s served in many different occasions. As a Sunday meal, it is superb. As a party main event, it is unbeatable because its different flavor offerings appeal to everyone and go well with other entrees on the fiesta table.
The reason why I keep going back to Chef Romy Dorotan’s recipe is because it gives me the option of cooking Kare-Kare either the old fashioned way with ground toasted rice and unsalted peanuts . Or if I’m in a rush, the same recipe suggests the use of peanut butter. And that makes this family favorite easy to do just a tad bit.
Recipe from "Memories of Philippine Kitchens" by Amy Besa & Romy Dorotan.