Growing up in the city with working parents, my siblings and I were assigned daily chores to help the family. When I arrived home from school my chore was cooking for the family. My mom would create a weekly menu for me to follow and shopped for the ingredients. Most of the meals were stir-fry vegetables with meat and a few soup recipes. These kinds of meals are very common in the Philippines, the country I grew up in.
Little did I know a love for cooking was growing inside.
Most of the time, I follow recipes to create dishes, but if some of the ingredients are not available, or my husband objects, I use substitutes. These improvised dishes work out as much as the real ones.
While at the store the other day I thought about making a Filipino stew meat dish called kare-kare (pronounced curry-curry). It is normally served with shrimp paste (bagoong), but shrimp paste was not available. Besides, my American husband doesn’t like the smell of shrimp paste, but that’s a whole different story (lol). Even without using the traditional shrimp paste the kare-kare tasted ssoooo good.
Oxtail or Pork
Peanut butter (3 spoons)
1. Boil the meat in a separate pan.
2. Saute garlic, onion
3. Add the boiled meat
4. Add the string beans, eggplant, and add the bokchoy last.
5. Put the kare-kare mix
6. Add peanut butter
7. Seasoned with a little bit of salt and pepper.
8. Served with bagoong (shrimp paste)