Crispy Kare-Kare with Northbay Sauteed Bagoong



 3 lbs. oxtail cut in 2inch slices (you can also use tripe or beef slices)

1 pc. small banana flower bud sliced

1 bundle pechay or bokchoy

1 bundle string beans cut into 2inch slices

4 pieces eggplants sliced

1 cup ground peanuts

1/2 cup peanut butter

1/2 cup Northbay Bagoong Sweet or Spicy (For Siding)

34 Ounces water about 1 Liter

1/2 cup annatto seeds soaked in a cup of water

1/2 cup toasted ground rice

1 tbsp garlic minced

1 pc. onion chopped

salt and pepper to taste


Cooking Instructions:

  1. In a large pot, bring the water to a boil
  2. Put in the oxtail followed by the onions and simmer for 2.5 to 3 hrs. or until tender (35 minutes if using a pressure cooker)
  3. Once the meat is tender, add the ground peanuts, peanut butter, and coloring (water from the annatto seed mixture) and simmer for 5 to 7 minutes
  4. Add the toasted ground rice and simmer for 5 minutes
  5. On a separate pan, sauté the garlic then add the banana flower, eggplant, and string beans and cook for 5 minutes
  6. Transfer the cooked vegetables to the large pot (where the rest of the ingredients are)
  7. Add salt and pepper to taste

      8. Serve hot with our Northbay Bagoong Sweet or Spicy variant. Enjoy!

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