The Filipino Kare-Kare recipes isa a traditional Filipino stew made with meat, vegetables, and a thick peanut sauce. The name “kare” comes from the word “curry”. This traditional recipe is usually served at celebrations and family gatherings to showcase the range of Filipino cooking flavours. It features a creamy, nutty sauce which goes perfectly with all the beef and veggies it’s served with – a comforting food.
The Filipino Kare-Kare recipe is rooted in the Philippine culture and culinary heritage. It originated from Pampanga, considered the culinary capital of the nation. As time passes, Kare-Kare is a staple recipe in the Philippines, varying in preparation according to local ingredients and family customs. Regardless of these local variations, the fundamental recipe is a creamy, peanut sauce which keeps the recipe together.
The sauce in the Filipino Kare-Kare is particularly thick. The peanuts provide it with a creamy texture and distinctive flavour. This sauce is generally served with oxtail, tripe or beef, slow-cooked until melty and tender in the mouth. Vegetables like eggplant, string beans and banana blossoms lend to the dish a nutritive value and texture and colour.
The Filipino Kare-Kare recipe is generally shared at a communal meal in the Filipino spirit of togetherness and hospitality. It’s generally followed by steamed shrimp and rice paste (bagoong), giving the dish a salty note. This produces a balanced flavour which keeps people returning for more. The creamy sauce paired with bagoong shows off Filipino creativity and ingenuity.
Another excellent aspect of Filipino Kare-Kare is its versatility. Although traditional versions use specific meats, lots of modern adaptations accommodate special dietary needs and limitations. Vegan and vegetarian versions replace the meat with mushrooms or tofu but maintain the signature peanut sauce. This adaptability keeps Kare-Kare a favorite dish for varied palates.
The Filipino Kare-Kare recipe is more than a dish. It’s a tribute to the Philippines’ culinary tradition. It reflects the resourcefulness of Filipino cooks who fuse simple ingredients to create a filling meal. The care and love that Filipinos put into cooking Kare-Kare also reflect that dish’s emotional and cultural significance.
Finally, the Filipino Kare-Kare recipe is another testimony of Filipino cuisine. Its creamy and nutty sauce goes nicely with tender meats in addition to vibrant veggies – a recipe as nourishing as it’s culturally significant. Whether modernized or traditional, Kare-Kare remains a favourite amongst Filipinos and people who like its unique flavors. Filipino Kare Kare recipe is a traditional Filipino dish.
Ingredients For the Filipino Kare-Kare Recipe
Garlic
Shallots
Beef
Tripe
Fish Sauce
Black Pepper
Banana Blossoms
Beans
Eggplant
Bok Choy
Peanut Butter
Achiote
Cooking Instructions For the Filipino Kare-Kare Recipe
Bring a kettle of water to a boil, then blanch the tripe, beef pieces, and oxtail for about five minutes, or until they change color and the scum rises to the top. After removing the beef portions, rapidly rinse them in cold water and lay them aside to drain. The purpose of this is to rid the meat of contaminants. You can prepare Kare Kare with or without the oxtail; the pictures only feature cuts of tripe and stewing beef because oxtail was not yet available in the market when we made this.
In a deep pan, heat the oil over medium heat. Add the shallots and garlic and sauté until fragrant. Add the tripe and meat. After stirring, cover. Give the beef five to ten minutes to sweat or render its fat. Halfway through, check the meat.
Cover the meat with enough boiling water. Season the beef and broth by adding the fish sauce and freshly ground pepper. For added flavor (especially if you don’t use or have fish sauce), you may also add two Knorr beef cubes or beef bouillon to the water.
Cook for 1 to 1 1/2 hours, or until the beef is tender. The beef can be tenderized faster by using a pressure cooker.
Meanwhile, immerse the anatto seeds in boiling water to extract their color. Stir. After straining the seeds, reserve the crimson liquid.
Add the peanut butter and banana blossoms when the meat is soft. Make sure the peanut butter melts into the sauce by stirring it. Include the remaining vegetables. Pour in the annatto seed’s red liquid. Pour in just enough liquid to give the sauce a mustardy or deep yellow hue.
Keep cooking the vegetables until they are soft but not mushy. If desired, add a little seasoning to taste. It will be served with a salty condiment on the side, so don’t make it overly salty.
Blanch the bok choy quickly in hot water so that it wilts.
Place the blanched bok choy on top of the stew after transferring it to a serving bowl. Serve with bagoong alamang or shrimp paste on the side.
Helpful Suggestions For the Filipino Kare-Kare Recipe
Preparing the Filipino Kare-Kare recipe can be made easier and more enjoyable with a few helpful suggestions. First, when selecting the meat, oxtail is a traditional choice for its gelatinous texture, but you can also use beef shank, tripe, or even pork hocks for variety. To achieve a smooth and creamy peanut sauce, use natural peanut butter or grind roasted peanuts until fine. Toasting the rice flour before mixing it with water is essential to enhance its nutty flavour and to help thicken the sauce.
For the vegetables, use a combination of eggplant, long beans, and banana blossoms for authenticity, but feel free to add other seasonal vegetables. Blanching the vegetables before adding them to the sauce helps retain their vibrant colour and crunch. Be generous with the shrimp paste (bagoong) on the side, as it balances the dish’s mild flavours. If you prefer a richer sauce, add a small amount of coconut milk.
Lastly, ensure you simmer the meat until it’s tender, allowing the flavours to meld together perfectly. Following these suggestions will help you create a delicious and satisfying Filipino Kare-Kare recipe that can be enjoyed with family and friends.
Storage Instructions For the Filipino Kare-Kare Recipe
Storing the Filipino Kare-Kare recipe properly ensures its rich flavours are preserved for future enjoyment. Once the dish is cooked, allow it to cool completely at room temperature, but do not leave it out for more than two hours. Transfer the Kare-Kare to an airtight container to keep it fresh. If you plan to eat it within three to four days, store it in the refrigerator.
For longer storage, freeze the Kare-Kare in freezer-safe containers or resealable bags, making sure to remove any excess air to avoid freezer burn. When reheating, it’s best to use the stovetop over low to medium heat to evenly warm the dish and maintain the sauce’s creamy consistency. You may need to add a small amount of water or broth while reheating, as the sauce tends to thicken after being refrigerated.
Avoid reheating multiple times, as this can degrade the quality of the meat and vegetables. Blanching and storing vegetables separately can also help maintain their texture when reheated. By following these storage instructions, your Filipino Kare-Kare recipe will remain as delicious as when it was freshly prepared.
FAQ For the Filipino Kare-Kare Recipe
Question: What is the key ingredient in the Filipino Kare-Kare recipe?
A: The key ingredient in the Filipino Kare-Kare recipe is peanut sauce, made from natural peanut butter or ground peanuts. It gives the dish its rich and distinct flavour.
Question: Can I substitute oxtail in the Filipino Kare-Kare recipe?
A: Yes, you can substitute oxtail in the Filipino Kare-Kare recipe with beef shank, tripe, or pork hocks. Each option offers a unique texture and taste.
Question: How can I make the Filipino Kare-Kare recipe vegetarian?
A: To make the Filipino Kare-Kare recipe vegetarian, replace the meat with tofu or mushrooms and use vegetable broth instead of meat-based stock. Keep the traditional vegetables for authenticity.
Question: What is the best way to serve the Filipino Kare-Kare recipe?
A: The Filipino Kare-Kare recipe is best served hot with a side of shrimp paste (bagoong) and steamed white rice, which complements the creamy peanut sauce.
Question: How long does it take to cook the Filipino Kare-Kare recipe?
A: The Filipino Kare-Kare recipe typically takes about 1.5 to 2 hours to prepare, including the time needed to tenderise the meat and cook the peanut sauce.
East Filipino Kare-Kare Recipe
Ingredients
- 1 Garlic peeled and sliced
- 3 Shallots peeled and sliced
- 2.2 lbs Beef oxtail or chuck roast cut into large chunks
- 1 pound Tripe
- 2 tablespoons Fish Sauce
- 1 tsp Black Pepper freshly ground to taste
- 2 pieces Banana Blossoms
- 7 pieces Beans yard-long or Chinese long beans
- 2 Eggplant Japanese sliced
- 1 Bok Choy or pechay
- 1 cup Peanut Butter adjust according to taste
- 2 tablespoons Achiote or annatto seeds immersed in 1 cup boiling water to extract color
Instructions
- Bring a kettle of water to a boil, then blanch the tripe, beef pieces, and oxtail for about five minutes, or until they change color and the scum rises to the top. After removing the beef portions, rapidly rinse them in cold water and lay them aside to drain. The purpose of this is to rid the meat of contaminants. You can prepare Kare Kare with or without the oxtail; the pictures only feature cuts of tripe and stewing beef because oxtail was not yet available in the market when we made this.
- In a deep pan, heat the oil over medium heat. Add the shallots and garlic and sauté until fragrant. Add the tripe and meat. After stirring, cover. Give the beef five to ten minutes to sweat or render its fat. Halfway through, check the meat.
- Cover the meat with enough boiling water. Season the beef and broth by adding the fish sauce and freshly ground pepper. For added flavor (especially if you don't use or have fish sauce), you may also add two Knorr beef cubes or beef bouillon to the water.
- Cook for 1 to 1 1/2 hours, or until the beef is tender. The beef can be tenderized faster by using a pressure cooker.
- Meanwhile, immerse the anatto seeds in boiling water to extract their color. Stir. After straining the seeds, reserve the crimson liquid.
- Add the peanut butter and banana blossoms when the meat is soft. Make sure the peanut butter melts into the sauce by stirring it. Include the remaining vegetables. Pour in the annatto seed's red liquid. Pour in just enough liquid to give the sauce a mustardy or deep yellow hue.
- Keep cooking the vegetables until they are soft but not mushy. If desired, add a little seasoning to taste. It will be served with a salty condiment on the side, so don't make it overly salty.
- Blanch the bok choy quickly in hot water so that it wilts.
- Place the blanched bok choy on top of the stew after transferring it to a serving bowl. Serve with bagoong alamang or shrimp paste on the side.
1 comment
Kind of like a beef stew but full of tropical spices and flavors.