But luckily, you can pick up most if not all of these items at either your nearest Asian supermarket like T&T, go down Fraser street or even Superstore. I substituted the ox-tail for Amy’s because she is vegetarian and used a firm tofu instead. The flavour wasn’t the same without the beef/ox-tail but was still good, just a little bit lighter in taste.
You can find this recipe in our Filipino Cooking Made Easy cookbook on page 17.
2 1/2 lb of ox-tail, beef, tripe or firm tofu (1 pack) cut into cubes/ 2″ lengths.
5-6 cups water (enough to cover meat)
1 1/2 tsp salt
2 tbsp cooking oil
2 cloves garlic, minced
1 onion, sliced
3 tbsp peanut butter
1/2 lb long green beans, cut 2″ length
1 Asian eggplant, cut into small cubes
2-3 stalks bok choy
1 pouch of Mama Sita’s Kare Kare Mix
1. Dissolve Mama Sita’s Kare Kare Mix in water (follow directions on the back)
2. In a separate pot, boil meat in a little bit of water on low heat, simmer until meat is tender. If you’re using tofu, skip this step.
3. Saute garlic, onions and pour in the Kare Kare Mix (add the tofu in this step if you’re using it).
4. Stir and simmer until sauce thickens.
5. Add peanut butter and mix well.
6. Add eggplant and long beans for 3 minutes. Stir occasionally.
7. Add bok choy. Simmer for two minutes until vegetable are cooked.
8. Serve with hot rice!