A classic dish which technique came from the sisters Along Edith and Aling Zeny, family friends who invited our family to their home way back in the 80s. Complicated and labor intensive but once dissected and methodically done, one finds it is not that difficult at all.

Kare-Kare in the Style of Aling Edith and Aling Zeny

The first thing one should know is that the preparation of Kare-Kare is multi-layered and to facilitate things, divide the ingredients in the following sections:


1 head garlic, peeled and chopped
1 head medium onion, peeled and chopped finely
2 tablespoons atchuete seeds (in US, called as”ahoite”)
1/8 to 1/6 cup oil
3 laurel leaves


1 small head cabbage, sliced lengthwise with stems intact
1/2 kilo Bokchoy, traditionally the Baby White variety although the Broad Napa Cabbage is also acceptable.
1/4 kilo long string beans (“sitaw” in Tagalog)
4-6 pieces Asian long eggplants, sliced diagonally (may use 1 big Italian eggplant but cut lengthwise then sliced diagonally)
1/4 kilo okra, washed and stems removed
1 small or medium banana heart, cut into 2 to 3 inch pieces)
1/2 jar natural peanut butter (about 20 ounces)

1 1/2 kilo beef tripe cut into four inches squares
1 1/2 kilo ox tails or beef hocks with skin (or even both)

Bagoong condiment

1 small jar raw shrimp bagoong (about 8 ounces: in the absence of bagoong in some parts of the US, may substitute with 8 ounces fresh or cooked salad shrimp, minced finely added to about two to three tablespoons of salt, mix and knead well)
1/2 cup brown sugar (to taste)
1 tablespoon black pepper, freshly ground
1/2 cup vinegar
1 head garlic, peeled and chopped
2 laurel leaves