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

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.

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Kare-Kare with Bagoong Salad

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Ingredients

Ox Tail

Tripe

Sauce

Bagoong

Garnish