The Filipino Kare Kare 1 (Oxtail in Coconut Milk Sauce) if you cannot find reudymade sautéed salted shrimp fry. sauté in a little oil 2 cloves minced garlic, diced small onion and tomato, 1 teaspoon vinegar, a pinch of sugar and 1/3 cup salted shrimp fry until cooked.
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| Filipino Kare Kare (Oxtail in Coconut Milk Sauce) |
3 lbs. oxtail pieces
3 cloves garlic, minced
1 medium-sized onion, sliced
1 tablespoon vegetable oil
2 cups diluted coconut milk
In cup annatto water
2 cups fresh green beans, cut into 2-inch pieces
2 Japanese eggplants, thickly sliced diagonally
1 bunch fresh spinach, cut into 3-inch pieces
salt to taste
Method:
In a covered deep pan over medium high heat, bring oxtail pieces to a boil in enough water to cover it. Reduce heat to medium low and simmer for about 3 hours or until meat is tender.
Season with salt. Set aside. Remove fat from top of liquid.
In a deep pan over medium heat, sauté garlic in oil until lightly browned. Add onion, cook for 1 minute. Add coconut milk, annatto water and cooked oxtail pieces with 1 cup of its liquid.
Cover and let boil gently in medium heat for 8 minutes. Add green beans and eggplants. Cook for another 8-10 minutes or until vegetables are tender. Turn off heat.
Add spinach, cover for 1 minute. Serve with the sautéed salted shrimp fry sauce. Use sauce sparingly. Serves 4-6
Sautéed Salted Shrimp Fry Sauce (Bagoong Guisado): This can be bought ready-made in a jar at an Asian food store.
