Name: Kare-Kare with Bagoong Salad
Yield: 10
Ingredients: 1.0kg Ox tail; 60.0g Knorr Beef Broth Base 1.5kg; 2.0l Water; 10.0g Ginger, sliced thinly; 150.0g Onions, sliced; 5.0g Black Peppercorn; 500.0g Tripe; 1.5l Water; 2.0pc Bay Leaves; 30.0g Knorr Beef Broth Base 1.5kg; 0.0 All-Purpose Flour, For Dredging; 0.0 Oil, For Deep-Frying; 125.0ml Annatto Oil; 100.0g White Onion, chopped; 20.0g Garlic cloves, minced; 125.0ml Fish Sauce; 200.0g Lady's Choice Peanut Butter Creamy 1kg; 1.5l Reserved Broth; 100.0g Toasted Rice Powder (optional); 0.0 Ox Tail (Pre-Cooked); 0.0 Fish Sauce, As Needed; 20.0ml Vinegar; 50.0ml Honey; 70.0g Bagoong - regular; 1.0g Knorr Shrimp Seasoning Powder 1kg; 2.0g Knorr Lime Powder 400g; 3.0g Iodized Salt; 200.0g Pechay, Tagalog; 2.0pc Eggplant, grilled and peeled; 200.0g String Beans, sliced into 2-inch segments

Try this new take on the classic Kare-Kare dish that Filipinos love!

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Preparation

Ox Tail
- Combine all things together in a stock pot. Bring the mixture onto a boil then turn it down to simmer to tenderize the meat.
- Braising - 2 to 3 hours.
- Pressure cooker - 40 minutes
- After the meat is done, strain from the stock. Let the meat cool down. Remove excess fat from the stock.
- Reserve the stock to make the sauce.
Tripe
- Combine the tripe with the rest of the ingredients. Bring to a boil, then turn it down to simmer until tender. Cook until the tripe is tender.
- Braising - 3 to 4 hours.
- Pressure cooker - 1 hour.
- When the tripe is already tender, strain from the stock. Discard the stock.
- Place the tripe in the chiller to cool down. When cooled, cut 1/2 cm thick.
- Dredge the tripe with flour.
- Deep-fry the tripe until crispy. Set aside over paper towels under a heater.
Sauce
- Heat oil in a braising pan.
- Add the onions and the garlic. Cook until fragrant.
- Add the fish sauce.
- Add the peanut butter. Stir and let it slowly incorporate with the rest of the ingredients.
- Pour in the broth. Whisk to combine peanut butter with the broth.
- Add the toasted rice powder to help thicken the sauce (if needed).
- Add the meat to the pot.
- Taste and adjust seasoning with fish sauce if needed.
Bagoong
- Whisk in the vinegar and the honey together in a stainless bowl.
- Add the bagoong to the bowl. Whisk together.
- Season with Knorr Shrimp Powder, Knorr Lime Powder, and salt. Set aside until ready to use.
Garnish
- Combine all the vegetables in a bowl.
- Toss with the bagoong dressing.

Kare-Kare with Bagoong Salad

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Ingredients

Ox Tail

Knorr Beef Broth Base 1.5kg

Tripe

Knorr Beef Broth Base 1.5kg

Sauce

Lady's Choice Peanut Butter Creamy 1kg

Bagoong

Knorr Shrimp Seasoning Powder 1kg

Knorr Lime Powder 400g

Garnish