Creative Recipes Using Kare-Kare Bombs

Mad Bombs are versatile and easy to use, making them perfect for a variety of delicious recipes. Here are some creative ways to enjoy your Mad Bombs!

*Recipe measurements serve as a guide. You can adjust water, seasoning, and other ingredients based on your personal taste preference.

Classic Kare Kare (Ox Tail & Tripe)

Mad Bombs Kare-Kare brings the rich, nutty, and savory essence of traditional Filipino peanut stew to your kitchen without the hassle of grinding toasted rice and peanuts. It’s a celebratory dish that pairs perfectly with steamed rice and salty bagoong.

What You’ll Need (Per Bomb)

  • 1 Kare-Kare Mad Bomb
  • 1–1.5 kg Ox tail and Tripe (can be half of each)
  • 550ml Broth (Reserved from boiling the meat)
  • Vegetables: Pechay, string beans, and eggplant (best if grilled)
  • Side: Bagoong (shrimp paste)

Instructions

1. Tenderize the Meat Boil your 1–1.5kg of ox tail and tripe in a large pot of water until tender. Don't worry about measuring the water here, just keep the meat submerged.

  • Pro Tip: Once the meat is tender, remove it from the pot and set it aside.
  • Measure out 550ml of the leftover flavorful beef broth to use for your sauce. Discard the rest or save it for another soup.

2. Prepare the Veggies In a separate pot, boil the Pechay (1–2 mins) and string beans (2–3 mins) until crisp-tender. For the eggplant, boil for 3–5 mins.

  • Note: Grilling the eggplant is highly recommended for a smoky depth of flavor, but is optional.

3. Prepare the Sauce

  • DROP: Return your 550ml of hot broth to the pot and drop in 1 Kare-Kare Mad Bomb.
  • STIR: Stir over low-medium heat until the bomb is fully dissolved and the sauce becomes thick and creamy.
  • COMBINE: Add the tender meat back into the sauce and let the flavors marry together.

4. Serve Plate the meat and sauce, then add the prepared vegetables last to keep them vibrant and fresh. Serve hot with a generous side of Bagoong.