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We hope you got insight from reading it, now let’s go back to meatless kare-kare (peanut sauce) recipe. To cook meatless kare-kare (peanut sauce) you need 10 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to prepare Meatless Kare-Kare (Peanut Sauce):
- You need 1 block firm Tofu, cubed
- Prepare 1 bunch Pechay
- Get 2 medium Eggplant, cut 1in. lengthwise
- Prepare String beans, cut 1.5 in
- Provide 2 cloves Garlic
- Get 1 medium Onion
- Use 1 pouch Kare-Kate mix (Mama Sitas), dissolved in 2 cups water
- Provide 1 Tbsp Peanut butter
- Use Cooking oil
- Prepare Bagoong Alamang (Shrimp paste)
Instructions to make Meatless Kare-Kare (Peanut Sauce):
- Fry tofu until golden brown, set aside
- Heat oil (1tbsp) in a sauce pan, sauté onion and garlic
- Pour in Kare-kare mix, simmer.
- Add in string beans, eggplant, tofu.
- Put peanut butter, mix until it dissolves
- Add pechay last when other vegetables are half cooked, simmer.
- Served with shrimp paste.
It's thick, rich, and probably one of the most luxurious and hearty Filipino dish you'll ever eat. A traditional Filipino Kare-Kare is an ox tail & tripe stew with eggplants and green beans in a peanut-based sauce and accompanied by a salty and pungent shrimp paste called, ' bagoong alamang.' This is a staple dish in many Filipino households - and I was told to try "Kare-Kare" by several Filipino vegans before my visit in Manila. For those of you who are not familiar with Kare Kare, it is a filipino peanut stew, colored with annatto, thickened with ground rice, flavored with meats and gulay (vegetables), and served with bagoong (shrimp paste) and rice. Kare-kare is a nutty-sweet stew, traditionally made in the Philippines with oxtail, bok choy, string beans and eggplants, simmered with ground peanuts and achuete oil; peanut butter, a modern. Bagoong, on the side for the non-vegetarians.
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