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Kare-Kare with Bagoong Salad
Try this new take on the classic Kare-Kare dish that Filipinos love!
Main course
Ingredients
Kare-Kare with Bagoong Salad
Calculate the cost of this dish here:
Number of servings
−
+
Price of the dish on the menu
Total cost of the ingredients
₱98.0
Cost of one serving
Cost of ingredients (%)
Ingredient label
Name
Price in ... (use your local currency)
Quantity
% Food cost of the part
Total costs
Ox Tail
Ox tail
/kg
1.0 kg
0%
Knorr Beef Broth Base 1.5kg
/g
60.0 g
0%
702
Water
/l
2.0 l
0%
Ginger, sliced thinly
/g
10.0 g
0%
Onions, sliced
/g
150.0 g
0%
Black Peppercorn
/g
5.0 g
0%
Tripe
Tripe
/g
500.0 g
0%
Water
/l
1.5 l
0%
Bay Leaves
/pc
2.0 pc
0%
Knorr Beef Broth Base 1.5kg
/g
30.0 g
0%
702
All-Purpose Flour, For Dredging
/
0.0
0%
Oil, For Deep-Frying
/
0.0
0%
Sauce
Annatto Oil
/ml
125.0 ml
0%
White Onion, chopped
/g
100.0 g
0%
Garlic cloves, minced
/g
20.0 g
0%
Fish Sauce
/ml
125.0 ml
0%
Lady's Choice Peanut Butter Creamy 1kg
/g
200.0 g
0%
0
Reserved Broth
/l
1.5 l
0%
Toasted Rice Powder (optional)
/g
100.0 g
0%
Ox Tail (Pre-Cooked)
/
0.0
0%
Fish Sauce, As Needed
/
0.0
0%
Bagoong
Vinegar
/ml
20.0 ml
0%
Honey
/ml
50.0 ml
0%
Bagoong - regular
/g
70.0 g
0%
Knorr Shrimp Seasoning Powder 1kg
/g
1.0 g
0%
695
Knorr Lime Powder 400g
/g
2.0 g
0%
Iodized Salt
/g
3.0 g
0%
Garnish
Pechay, Tagalog
/g
200.0 g
0%
Eggplant, grilled and peeled
/pc
2.0 pc
0%
String Beans, sliced into 2-inch segments
/g
200.0 g
0%
Cherry Tomatoes, halved
/g
100.0 g
0%
Ox Tail In Kare Kare Sauce
/
0.0
0%
Crispy Fried Tripe
/
0.0
0%
Ingredient name
/
Disclaimer: The prices shown are an indication, based on wholesalers in the market. These are subject to fluctuation due to seasonal change and supply. UFS can in no way be held responsible for any deviations from reality.
Ox Tail
-
Ox tail 1.0 kg
-
Water 2.0 l
-
Ginger, sliced thinly 10.0 g
-
Onions, sliced 150.0 g
-
Black Peppercorn 5.0 g
Tripe
-
Tripe 500.0 g
-
Water 1.5 l
-
Bay Leaves 2.0 pc
-
All-Purpose Flour, For Dredging
-
Oil, For Deep-Frying
Sauce
-
Annatto Oil 125.0 ml
-
White Onion, chopped 100.0 g
-
Garlic cloves, minced 20.0 g
-
Fish Sauce 125.0 ml
-
Reserved Broth 1.5 l
-
Toasted Rice Powder (optional) 100.0 g
-
Ox Tail (Pre-Cooked)
-
Fish Sauce, As Needed
Bagoong
-
Vinegar 20.0 ml
-
Honey 50.0 ml
-
Bagoong - regular 70.0 g
-
Iodized Salt 3.0 g
Garnish
-
Pechay, Tagalog 200.0 g
-
Eggplant, grilled and peeled 2.0 pc
-
String Beans, sliced into 2-inch segments 200.0 g
-
Cherry Tomatoes, halved 100.0 g
-
Ox Tail In Kare Kare Sauce
-
Crispy Fried Tripe
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.
