KAre-Kare Dish
Boil 2.2 ln (1kg.) in 10 cups (2.5L) water and simmer until meat is tender, leaving about 3 cups (750ml) broth. Set aside. Dissolve 1 pouch (3.5 oz. or 100 g.) Mama Sita's Peanut Sauce (Kare-Kare) Mix in a cup (250 ml) broth.
Stir until smooth and free from lumps. In a heavy saucepan, over medium heat, Sauté 1 tsp (5g) minced garlic and 1 pc or 1 oz (30g) sliced onion in tbsp (15ml) cooking oil. Add the oxtail, stir-fry and pour in the dissolved KAre-kare Mix and the remaining broth. Stir and simmer for 2 minutes or until sauce thickens.
Add 2 pcs or 7 oz (200g) sliced eggplant and 12 pcs or 7 oz (200g) sitaw (long green beans) cut into 2" (5 cm) lengths. Simmer for 3 minutes or until half-cooked, stirring occasionally to preventthe sauce from sticking to the pan.
Add 13 pcs or 7 oz (200 g) pechay (bokchoy) and simmer for two minutes or until vegetables are done. Serve with bagoong (sautéd shrimp paste) and rice. Makes 8 to 10 servings.
Variations: Pressure cook 2.2 lb ( 1 kg) oxtail in 5 cups (1.25 L) water for 1 hour.
