Kare Kare

Indulge in a savory Filipino stew featuring peanut sauce, meat, and veggies. Kare Kare, a culinary masterpiece, perfect for festive occasions. Uncover the magic of this Filipino culinary gem. Rich flavors, unique ingredients, and a touch of tradition. #PhilippineFlavors

In my third venture into guest blogging, luck has favored me once again, and I’m honored to be invited by Nami at Just One Cookbook, a site I’ve long admired.

Today, I bring you a delightful dish featured in my guest post on Kare kare,—a renowned Filipino stew that graces tables during special occasions such as Feast Days (fiesta), birthdays, and family gatherings. If you’re an avid reader, you might have already perused this post on Nami’s platform, but for those who haven’t, let me introduce you to the wonders of this amazing viand.

At its heart, this dish is defined by its distinctive peanut sauce. Crafted from a blend of peanut butter, ground toasted rice, and annatto seed extract, this sauce weaves its magic when cooked with an assortment of local vegetables and meat. Traditional choices include ox tail or ox tripe, offering a rich and savory experience. To counterbalance its mild taste, it is commonly accompanied by bagoong, a pungent and salty shrimp paste that enhances the overall flavor profile.

While Pampanga proudly claims it as one of its culinary treasures, with every household boasting its unique and perfected version, the origins of this delectable dish remain a subject of debate. Some posit that it traces its roots to the Southern island of Mindanao, where it allegedly enjoyed the status of a regal dish among the Moro elite, predating even the arrival of the Spanish.

Adding another layer to the mystery, there’s a theory suggesting a potential Japanese influence. The name “Kare Kare” bears an uncanny resemblance to the Japanese word “Kare,” meaning curry. Could this Filipino delight have absorbed flavors from the Land of the Rising Sun? Opinions differ, but culinary historians often attribute its roots to Pampanga, hailed as the culinary capital of the Philippines.

I acknowledge that this dish might not be everyone’s cup of tea, particularly considering prevalent nut allergies and the unconventional choice of beef parts. The addition of ox tail or tripe may raise eyebrows, but for those with adventurous palates, especially those who harbor a deep affection for peanut butter, Kare Kare beckons as a must-try. It promises a unique gastronomic experience, leaving you both satisfied and eager to explore the diverse culinary landscape of the Philippines.

So, whether you’re a seasoned Kare Kare enthusiast or a curious foodie, delve into this flavorful journey and discover why this Filipino stew holds a special place in our hearts, especially during festive seasons.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Kare Kare

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 14 reviews
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 3 hours
  • Total Time: 3 hours 15 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Filipino

Description

Indulge in a savory Filipino stew featuring peanut sauce, meat, and veggies. A culinary masterpiece, perfect for festive occasions.


Ingredients

Units Scale

Stew

  • 8 pcs ox tails
  • 1 cup unsalted peanut butter
  • 1/4 cup ground toasted rice
  • 1 large red onions, diced
  • 1 whole garlic, minced
  • 1/4 cup annatto seeds soaked in 1/2 cup boiling water
  • 3 tbsp brown sugar or any natural sweetener of choice
  • 4 cups beef stock
  • water
  • salt
  • oil
  • freshly ground black pepper
  • bagoong (fermented shrimp paste)

Vegetables

  • 3 pieces eggplant, sliced
  • 1 bundle string beans, sliced
  • 1 bunch Baby Bok Choy

Instructions

  1. In a pot add oil and sauté onion and garlic, once onions turn translucent remove then set it aside.
  2. Now using the same pot add ox tail then brown all sides.
  3. Pour the beef stock and a cup of water into the pot, add the separated garlic and onion back then bring to a boil, cover and simmer for 2 1/2 hours or until meat is tender (Add water if needed).
  4. Turn of the heat then remove the ox tail from the pot and leaving all the liquid, set ox tail aside.
  5. Add sugar, ground toasted rice, peanut butter and water from soaked annatto seeds into the pot then mix thoroughly until it’s even in consistency. Turn on the heat to medium then let it boil
  6. Once sauce is boiling, turn heat to low then add the ox tail and simmer for 15 minutes. Season with a dash of salt and freshly ground pepper.
  7. Now cook the vegetables separately by blanching string beans, eggplants and bok choy.
  8. Pour stew on a deep bowl and add cooked vegetables on the side. Serve with bagoong.

 

Recommended

38 Responses

  1. Love Nami’s blog – look forward to seeing your guest post.
    🙂 Mandy






  2. nors says:

    Paborito ni kwen yan….

  3. Very nice post, Raymund! Just came back from Nami’s site and I must say. . . you made us proud and thank you!






  4. Eri says:

    It looks amazing Reymund! As always!






  5. Shirley says:

    I’ve never tried oxtail before, but this looks good! I like that you chose a dish less known to non-Filipinos.






  6. Charlie says:

    Hello Raymond
    I found you via Nami.
    This looks so good!
    Actually oxtail is my favourite part of the cow.
    No kidding!
    I absolutely love oxtail soup.

    Have a joyful day

    Charlie






  7. Raymund, I just saw ur deliciousness at Nami’s blog….
    Yum…..
    I hope someday I get to eat one of your delicious recipe….
    Beautiful!!!






  8. you are busy! I’m glad you’re spreading your beautiful food further afield!

  9. I saw your guest post over at Nami’s, and I absolutely loced it :). Great job






  10. shuhanlee says:

    Hi raymond! i came over from nami’s! brilliant job! I commented there but decided to comment here too as you might check this more often. Thank you for bringing more attention to authentic SOutheast asian cuisine! I have not tried this stew before though, so would really love to! Ingredients list are also quite short, though i probably need to hunt down annato seeds. And oxtail used to be so cheap but now, because everyone knows how delicious it is, it’s actually quite expensive! I read in the comments that you suggested beef neck too, will try that!

  11. Fantastic guest post and beautiful dish!

  12. Nami | Just One Cookbook says:

    Thank you so much for this special guest post Raymund! I’m really happy that readers love your dish! ^_^ I meant a billionaire because you will be a very expensive chef and I know it already!!! I have to win over many people who want you! Hehee. Thanks again!






  13. Kristy says:

    Congrats on another guest post! Heading over to check it out. 🙂

  14. I just discovered your blog via Nami’s Just One Cookbook and it’s a pleasure to meet you. I’m so impressed with the breadth of your cuisine creations across so many cultures and I’m now happily subscribed so I can keep up. I’ve never heard of Kare Kare before, but it sounds fantastic…

  15. rotinrice says:

    Wonderful guest post Raymund. Looks really tasty!






  16. Guia Obsum says:

    How do you make your photos look so darn good, it makes me hungry every time. Sometimes it’s frustrating coz you’re making me crave for something I can’t eat right away. @_@






  17. Kiran says:

    Great to have you over on Nami’s blog, Raymund! You have a very delicious blog 🙂






  18. Love your post from Nami’s blog !






  19. Sammie says:

    Hi Raymund!! Is annatto seeds mandatory for this dish? Is it only used for colouring or does it actually contribute to the taste? Also, where do I find ground toasted rice??

    • rsmacaalay says:

      Annatto seeds is used for colour, it also contributes to the taste but very minimal to distinguish so you can opt out. For the ground toasted rice you can do on your own but toasting uncooked rice in a pan the grind it in coffee powder. Toast only until light brown not dark or black.

  20. Joyce A says:

    Hi! Thanks for posting this. Found it from Ono Kine’s re-post. Sorry Ono Kine, I can’t tag you with my non-smart cp. 🙁 This was my grandmother’s favorite dish. She would always cook it if there’s something to celebrate about. That means it would be at least a double/triple/quad of this recipe. 🙂 I remember her telling me to powder-grind some raw rice & some uncooked peanuts (because there was no peanut butter back then in the Philippines). I just can’t remember if she would roast the peanuts first before adding them, but I would always grind them separately. And we would also add the heart of the banana. The shrimp paste is always sauteed with garlic & onions.






  21. Hi Raymund! It’s Nami. I have a reader who was cooking this recipe and left a comment on my blog asking: Hi… when will you use the onion and garlic that you set aside in step 1? I re-read the instructions but can’t find it. Thank you.

    Could you respond to her comment or let me know? I’ll edit the recipe. 🙂






Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.