How to Make Kare-Kare (Filipino Curry)

Adjust oven rack to top position and preheat to 350°F (175°C). Spread rice flour on a rimmed baking sheet. Bake, shaking pan occasionally, until lightly browned, about 15 minutes. Transfer toasted rice flour to a small bowl; set aside. Rezel Kealoha In a large Dutch oven, heat 2 tablespoons (30ml) oil over medium-high heat until shimmering. Using tongs, add oxtails and cook, turning occasionally, until well browned on all sides, about 15 minutes. Transfer oxtails to plate; set aside. Rezel Kealoha Add half of the garlic (30g), half of the onion (58g), and scallion trimmings to Dutch oven. Cook, stirring occasionally, on medium-high heat until garlic is golden brown and onions are translucent, about 3 minutes. Rezel Kealoha Return oxtails to Dutch oven along with 4 quarts (3.8L) water. Bring to boil, cover partially with lid, and cook for 1 1/2 hours, skimming any fat and scum that accumulates on the surface. Lower heat to maintain a simmer, cover, and continue to cook until oxtails are tender, about 3 hours. Rezel Kealoha Add bok choy and cook until bottoms are translucent, about 2 minutes. Rezel Kealoha Using tongs, remove bok choy and oxtails and transfer to a large heatproof bowl; set aside. Using an immersion blender, purée the braising liquid in the Dutch oven (if you don’t have an immersion blender, you can transfer liquid to a blender). Strain liquid through a fine-mesh strainer set over a large heatproof bowl; reserve strained liquid (you should have about 3 cups; 710ml). Rezel Kealoha Meanwhile, adjust oven rack to lower-middle position and increase oven temperature to 375°F (190°C). In a large mixing bowl, toss eggplant and beans with 3 tablespoons (45ml) oil and fish sauce. Spread eggplant and beans on rimmed baking sheet and roast until tender, about 15 minutes. Set aside. Rezel Kealoha In a 4-quart saucepan, heat remaining 1 tablespoon (15ml) oil over medium-high heat until shimmering. Add remaining garlic and onion. Cook, stirring occasionally, until garlic is golden brown and onions are translucent, about 3 minutes. Rezel Kealoha Stir in 1 cup (235ml) reserved braising liquid, peanut butter, toasted rice flour, annatto powder, and ginisang bagoong. If you want your sauce to be less viscous, stir in reserved braising liquid in 1/4 cup (60ml) increments to reach desired consistency (save remaining braising liquid for another use). (If you prefer a smooth sauce, use an immersion blender to smooth it out; if you don’t have an immersion blender, you can transfer sauce to a blender). Rezel Kealoha Arrange oxtails, bok choy, eggplant, and beans in serving bowls. Spoon sauce on top, then garnish with scallions, peanuts, and fried garlic. Serve with rice and additional ginisang bagoong alongside. Rezel Kealoha