Ingredients
1 lb ox tail (cleaned and cut in bite size)
8 cups water
1 tsp garlic (crushed)
1 medium onion (sliced)
1 tbs cooking oil
1 Kare-Kare mix (dissolved in water)
2 sm long eggplant (cut diagonally, 1/4" thick)
3-4 pcs of sitaw (long beans, cut into 2" lengths)
1 bundle Pechay
1/2 c bagoong (shrimp paste)
Boil oxtail in 8 cups of water and simmer until tender. Set aside.
Saute garlic and onion in oil. Add oxtail and Kare-Kare mix. Add the remaining stock. Stir and simmer for about 2-3 minutes. Add eggplant and sitaw (beans). Continue cooking until vegetables are done. Add Pechay and simmer for another 2 minutes. Serve with steamed rice and bagoong.
5 comments:
I am a Kapampangan. A friend of mine said that they put ampalya on their Kare-kare and that is the real Kapampangan way. I'd been eating Kare-kare all my life and never had it with apalya. Do they really put apalya?
I'm a true blue Kapampangan and have never heard of Kare-kare with ampalaya!
anyway i was born kapangpangan but it is my first time to hire that ampalaya is putting in kare kare i dont think so maybe ur friend is fake bec mostly kapangpangan never put ampalaya on kare kare :)
OMG!!! Please don't put apalya! I never heard or never had kare-kare with apalya! I am from San Fernanado , Pampanga and our past-time is cooking…lol. We always have big occasions and kare-kare always on the table and never seen an apalya in it!
I'm not sure why but some Filipinos also use okra and ginger. I grew up eating kare kare with only eggplants, pechay, long beans and banana heart. I was born and raised in ANgeles City and my family were mostly from Magalang (Dizon)
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