Kare Kare Recipe is probably one of the most recognized traditional Filipino dishes. A party will not be considered a party in the Philippines if the dish is not served on the table
This festive dish was said to have come originally from Pampanga, but others also claim that Kare-Kare was brought to Manila by the Moro elite from Mindanao before the Spaniards arrived in the city.
There is also a story saying that this tasty stew was brought to the Philippines by the Southern Indians during the British occupation, which may explain why Kare-Kare sounds so close to India’s most known spice, the curry powder.
A traditional Kare-Kare is distinctly known for its rich and thick peanut-based sauce, and it is usually cooked with oxtail, beef and pork.
There’s also several variations of this dish like using mussels, prawns, and squid as its main protein. Besides the meat, Filipinos also love adding vegetables in the dish like green beans, daikon, bok choy, etc.
Some people prefer to cook Kare-Kare traditionally, which means stewing the meat in a peanut-based sauce made from scratch.
The peanuts are roasted and grounded, which is then boiled with annatto oil and ground rice to create a thick orangey sauce.
It may look like a daunting task, but others prefer doing this method since they wanted the “natural” flavors of the roasted peanuts to come through.
For those who are having difficulties finding the sauce ingredients or just simply wanted an easy way out of this intensive work, there are already pre-made peanut sauces sold in supermarkets that one just has to mix with water.
Lastly, this entrée will not be complete if it’s not served together with bagoong (sautéed shrimp paste), which can be combined with chili and calamansi juice. The meat from the dish is usually dipped into the paste to add extra flavors.
Kare Kare Recipe
- 500 g beef tripe
- 2 pcs egg plant
- 1 small banana flower bud
- 1 small peck chye
- 1 bundle string beans
- 2 tbsp annatto seed
- 1 large onion
- 4 cloves garlic
- 1 tbsp shrimp paste
- ½ cup ground peanut
- 1 cup peanut butter
- black pepper
- Boil the beef tripe until it becomes tender about 30 - 45 minutes
- Sauté the garlic, onion, shrimp paste, string beans, eggplant and banana bud then the peck chye.
- Add the ground peanut and peanut butter in the boiling beef tripe
- Pour the soaked annatto liquid in the pot let it boil
- Add the sautéd vegetables
- Add salt to taste
- Boil for another 3 - 5 minutes and serve