Filipino Peanut Stew (Kare Kare)
Kare Kare is a traditional Filipino thick savoury peanut stew, accompanied by a vegan shrimp paste to bring it to the next level.
Servings: 6
Ingredients
- 1 cup banana blossom shredded
- 2 medium eggplants
- 3-4 stalks garlic sprouts 2-3 inch length
- 1 bundle bok choy
- 1 slab tempeh
- 250 g extra firm tofu
- 5 small shallots
- 3-5 cloves garlic
- 1 tbsp oil
- 2 tbsp rice flour
- 1.5 tbsp annatto powder
- 3/4 cup ground peanuts
- 3 tbsp unsweetened peanut butter
- 2 tbsp vegan fish sauce
- 1 beef boullion cube
- salt
- black pepper
- 3 tbsp vegan shrimp paste (substitute with sambal)
- 3.5-4 cups water
- more oil for frying
Instructions
- Chop your shallots and garlic finely. Slice eggplants and garlic sprouts in a 3-inch length, shred your banana blossoms and keep aside. Reserve some bok choy and garlic sprouts for serving later.
- Roast 3/4 cup peanuts and ground them into a fine powder.
- Fry your tofu and tempeh in some oil and keep them aside.
- Add some oil to a wok. Add shallots and fry until lightly brown. Then add minced garlic and saute until fragrant.
- Add eggplants and saute for 5-8 minutes until they are cooked. Halfway through, add banana blossoms.
- Once that's done, add garlic sprouts and saute for about 2 minutes. Remove the ingredients and keep them aside.
- To the same wok, add water, annatto powder and mix well. Add ground peanuts and peanut butter and combine well.
- Add vegan fish sauce, beef boullion cube and mix until combined. Mix rice flour in some water to create slurry and pour that in.
- Bring the mixture to boil as you keep stirring. It should become thicker.
- Add in your protein and vegetables back in. Lastly, add in your bok choy and mix until they become cooked (should take 1 minute).
- Mix in 2 tbsp vegan shrimp paste. Mix well and serve with blanched bok choy, stir fried garlic sprouts and a heaping spoon of vegan shrimp paste. Enjoy!