Kare-kare
Kare-kare is a popular cuisine in the Philippines that is similar to a stew and features a variety of meats, veggies, and a peanut-based sauce. This dish has gained popularity for its robust flavor and satisfying consistency.
Choosing the meats for Kare-kare is the first step in the cooking process. Traditional ingredients include oxtail, beef tripe, and pork hocks, although you can use whatever meat you like. In order to tenderize and infuse the meats with taste, they are first cleaned and then cooked for several hours.
Ground peanuts, garlic, onion, and spices including annatto powder and shrimp paste make up the sauce’s foundation. Simmering the sauce after thickening it with flour or cornstarch yields a silky texture.
When the meat is cooked, add the vegetables such as eggplant, okra, and bok choy and simmer until they are soft. Bagoong (fermented shrimp paste) is typically offered on the side as a condiment.
As a main course, kare-kare is usually served with steamed rice. A delightful and filling supper is the result of the combination of the soft meats, the rich, flavorful sauce, and the veggies.
The Filipino cuisine known as kare-kare is a staple at celebrations of all kinds (parties, holidays, and family get-togethers). The dish is also widely available at Filipino eateries.
Moreover, many people turn to Kare-kare when they need a little pick-me-up. It’s a must-have for those chilly days or for those days when you just don’t feel like yourself. The delicate beef and decadent sauce make this the ideal comfort food.
The Filipino cuisine known as “Kare-Kare” is a medley of meats, veggies, and a peanut-based sauce. Its thick, substantial texture and robust, savory taste have made it a fan favorite. It’s a staple for celebrations like birthdays, holidays, and family reunions in the Philippines. It’s a classic dish to warm you up on a chilly day or when you’re feeling under the weather. If you want to eat like a true Filipino, you have to try this dish.
Want to learn another Filipino food? Here’s the next blog > Kuhol sa Gata
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