This month we are visiting the island country of Philippines for Food of the World event. Filipino food has many influences from Spanish, Chinese and other Asian cuisines that have been adapted to local ingredients and the Filipino palate to create distinctively Filipino dishes. Some popular Filipino dishes include adobo, pancit, lumpia, halo-halo and this Kare Kare.
Kare-Kare is a stew usually made with meat or seafood and is cooked in a thick savory peanut sauce. Vegetables like eggplant, cabbage or other greens are also added. I made this completely vegan with just vegetables. Next time I make it I plan on adding some tofu to make it a complete dish.
Filipino dishes are quite mild compared to Indian dishes but I couldn’t stop myself from adding some red chili powder and some spices to make it suitable for my taste. This is a hearty, creamy and delicious stew with simple flavors. Serve it over rice for a yummy meal.
Vegetarian Kare Kare
- 2 Eggplants Medium Japanese (quartered lengthwise and cut into 2" pieces)
- 1 Onion Medium , chopped
- 2 ~ 3 cloves Garlic , finely minced
- 15 ~ 20 Beans Long (cut into 2" pieces)
- 3 ~ 4 bunches Bok Choy , bottoms removed and cut in half crosswise
- 2 Tomatoes Ripe , chopped
- 3 tbsps Peanuts Roasted , finely chopped
- 3 tbsps Peanut butter Creamy
- 1 bouillon cube Vegetable (I used 1/2tsp each of red chili powder, ground cumin and ground coriander)
- To taste Salt
- Heat 2tbsp oil in a pan, add onions and garlic; cook on medium flame until onions turn translucent.
- Add tomatoes, cover and cook till the tomatoes are mushy, about 2~3 minutes.
- Next add eggplant and long beans; cover and cook till the veggies are half cooked, about 5~6 minutes.
- Stir in peanut butter along 1/2 cup of water and bouillon cube (or the spices). Bring to a simmer and cook till the veggies are completely tender, another 3~4 minutes.
- Add the chopped peanuts and simmer for 2 minutes.
- Finally add bok choy and simmer for another 2 minutes. Serve over steamed rice.