Lastly, add the patis and taste. Add in egg plant and simmer for 10 minutes. Then add in sitaw and pechay. Serve with bagoong alamang guisado.

Sandy Daza's Kare-Kare at Wooden Spoon

Kare-Kare

Ingredients

• 2 kilos ox tail, boiled in 12 cups beef broth covered for 2 to 3 hours
• 1 kilo beef face (include in boiling)
• ¾ kilo beef tripe (boiled in ¼ cup vinegar, 1 tbsp baking soda and 6 cups water for
• 30 minutes, drained and add to ox tail); cut into strips when done. Reserve broth.)
• ½ cup cooking oil
• 2 tablespoons achuete or 1 tablespoon achuete powder
• 1/4 cup garlic, chopped
• 1 cup onions, chopped
• 2 bay leaves
• ½ cup sticky rice, dry toasted then ground
• 2 teaspoons white pepper
• ½ cup peanuts mashed
• 1 cup peanut butter
• 7 cups beef broth
• 2 to 3 tablespoons sugar
• ½ cup patis
• 2 pieces eggplant
• 6 pieces pechay
• 14 pieces sitaw cut into 2 inch lengths

Procedure

• In a large skillet, sauté garlic and achuete in oil.
• Add in onions and fry until wilted.
• Add bay leaves, ground toasted sticky rice, pepper, peanuts, peanut butter, beef broth and suger. Mix well and simmer for about 15 minutes until liquid reduces. Taste.
• After 15 minutes, add in the ox tail and tripe. Cover and simmer for another 20 minutes.
• Lastly, add the patis and taste. Add in egg plant and simmer for 10 minutes. Then add in sitaw and pechay. Serve with bagoong alamang guisado.

Bagoong Alamang Guisado

Ingredients

• 3 tablespoons oil
• 3 tablespoons garlic, chopped
• ½ cup onions, chopped
• ½ cup tomatoes, chopped
• 1 cup pork kasim (with fat) finely chopped
• 1 tablespoon soy sauce
• ¼ cup vinegar
• ¼ cup lemon soda
• 1 teaspoon sili, chopped
• 2 cups alamang

Procedure

• Saute garlic in oil. Add in onions and tomatoes.
• Add in pork and sauté for about 5 minutes.
• Add in the soy sauce, vinegar and soda.
• Add in the sili and taste.
• Lastly, add in the bagoong alamang and mix well. Simmer for about 10 minutes. Serve with the Kare Kare,