[Cooking with Her Excellency, Philippines] Kare-kare (braised oxtail stew in peanut sauce)
2 medium-sized onions, quartered
60g (¼ cup) fine-powdered malagkit (glutinous rice)
200 grams (1 cup) dry-roasted peanuts
3 small eggplants
8 sitaw (yardlong beans) cut into 5-centimeter pieces. (Can substitute with French beans.)
1 banana blossom heart, quartered and soaked in salted water. (Can substitute with vegetables such as squash.)
1 spring onion
4 cloves garlic, finely chopped
60 milliliters (¼ cup) annatto oil
100 grams (¼ cup) bagoong alamang (shrimp paste)
960 milliliters (4 cups) water
2 tablespoons salt 1 tablespoon whole black peppercorns Serves 6
1. Wash the oxtail thoroughly. Place in a pot with enough water to cover and boil for 10 minutes. Discard the water. Cover with water again.
2. Add onion, 1 tablespoon salt, 1 tablespoon peppercorns
3. Bring to a boil and immediately reduce to a simmer. Cook for 3-4 hours or until tender. Refrigerate.
4. Skim and discard the fat. Remove oxtail and reserve broth.
5. Toast the rice in a skillet until golden brown. Pulse into a fine powder in a food processor. Pulse the peanuts in a food processor until creamy. Make bundle out of the sitaw and tie with spring onion.
6. Heat the annatto oil in a large over medium heat and saute the garlic and shrimp paste. Add the meat and saute for about five minutes, then add four cups of the meat broth. Lower flame and simmer until broth has been reduced by half.
7. Add the rice, stirring continuously until thick and creamy. Add the peanut paste. Keep stirring. Turn heat off and keep covered.
8. In a separate medium pot, fill halfway with water and add 1 tablespoon salt. Add the beans until cooked but still firm and green. Add the banana blossom and eggplants and boil until they can be easily pierced by a fork. Remove and cool immediately. Serve with vegetables next to kare-kare.