Kare Kare! Lola's "Last Supper"

It's been 3 long weeks of taking care of Lola. I can honestly say I'm going to miss her. I may not miss waking up before there's light out, keeping track of her many medicines to be taken at various times of the day or even the dreaded "diaper duty." But, I will miss her. Brushing her silky gray hair, listening to her stories, watching the Game Show Network (favorites include Card Sharks, Super Password and Lingo), our morning walks, listening to Enya and Josh Groban endlessly, and just getting to spend time with her at this age.

I've done my very best to help nurse her back to her best possible health. She looks stronger, smiles more, naps more peacefully and is now looking forward to a possible vacation later this year. God willing. What else can a grand daughter ask for ? After I gave her a bubble bath this morning, she said, "Myrna, you have done the most excellent job taking care of me. No one could have done what you have done for me." WOW. WOW. WOW. That pretty much says it all. It had me all choked up.



She requested for her "last supper" with Foti and I, that I make a Filipino favorite, Kare Kare. I managed to find one Filipino grocery market here and get the few special ingredients needed to make this as authentic as possible. It took a lot of love and time to make, but Lola seems pleased with the first tasting. That makes it all worth it. She'll eat this favorite dish with fresh steamed jasmine rice. For dessert she'll have a black bean cake. Yum. Spending this time with her has definitely help me relearn some Filipino classics. Who can complain about getting more in touch with their roots?




Ku ma in Ka Na
(Let's Eat)

Ingredients:
1 pound beef (round or sirloin cut) cut into cubes (for a more traditional kare kare, use oxtails)
3 cups of peanut butter
1/4 cup grounded toasted jasmine rice
1/2 cup cooked bagoong alamang (anchovies)
1 piece leeks, sliced
3 heads of garlic, minced
4 tablespoons atsuete oil
4 pieces eggplant, sliced 1 inch thick
1 bundle of sitaw (string beans) cut to 2" long
1 chinese eggplant, sliced diagonally
1/3 cup light olive oil
8 cups of vegetable broth
Salt to taste

Directions:
In a stock pot, beef/oxtails in broth for an hour or until cooked. Strain and keep the stock.
In a big pan or wok, heat oil and atsuete oil.
Sauté garlic, leeks until lightly golden.
Then add the stock, toasted rice, beef/oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.
Add the eggplant and string beans. Cook the vegetables for a few minutes.
Serve with bagoong on the side and hot jasmine rice.