Makes 4-5 servings INGREDIENTS 3 cups Buntot ng baka (oxtail), cleaned and cut into serving pieces 8 cups Water 1 tsp Garlic, crushed 1 pc Onion, sliced 1 tbsp Cooking oil 1 pouch Mama Sita’s Kare-kare (Peanut Sauce) Mix, dissolved in: 1 cup Water 1 cup Eggplant, cut diagonally about ¼ inch thick 1 cup Sitaw (long green beans), cut into 2 inches lengths 1 bundle Pechay (bok choy) ½ cup Bagoong alamang (sautéed shrimp) COOKING INSTRUCTIONS Boil oxtail in 8 cups and simmer until meat is tender leaving about 1 ½ cups (375 ml) stock. Set aside. Sauté garlic and onion in oil. Add oxtail and Mama Sita’s Kare-kare (Peanut Sauce) Mix. Add the remaining stock. Stir and simmer for two minutes. Add eggplant and string beans. Simmer for three minutes. Stir once in a while to prevent the sauce from sticking to the pan. Add pechay and simmer for two minutes or until the vegetables are done. Serve with Bagoong Alamang. VARIATION: Pressure cook ½ kg oxtail for 45 minutes to one hour with 3-4 cups water.

Mama Sita Kare Kare Mix　57ｇ　カレカレパウダー

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Mama Sita Kare Kare Mix 57ｇ カレカレパウダー

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Mama Sita Kare Kare Mix　57ｇ　カレカレパウダー