Kare-Kare is a dish made from peanut sauce, meat, and vegetables. This is best eaten with rice and sweet shrimp paste. Filipinos claimed the origin of this dish, and many said the Kapampangans invented this dish.
I don’t care about where it originated… I will just sit down, eat, and won’t stop until too bloated to move. For me, the best Kare-Kare is my mom’s. Hers is simply incomparable.
Our family is not a fan of kare-kare made from a ready mix. My mother combines all the natural flavors and she usually uses tripe (twalya) as the meat ingredient. However, this featured kare-kare recipe uses pork buto-buto.
Ingredients for Kare-Kare
- 1 kilo buto-buto
- 1/2 cup peanut butter
- 2 tablespoon grounded rice
- 1 bundle string beans – chopped
- 3 pieces eggplant – chopped
- 2 bundles pechay – bottom removed and chopped
- 3 tablespoon achuete seeds
- 3 cups of water
- 4 gloves garlic – finely minced
- 2 medium onions – chopped
- Salt, seasonings, and pepper
Ingredients for Shrimp Paste
- 3 cups bagoong alamang
- 3/4 cup brown sugar
- 3 tablespoon vinegar
Procedure for Bagoong
- Saute the garlic and onions
- Add the bagoong and let it simmer
- Add the brown sugar and vinegar
- Let the bagoong boil over a low fire the water is gone
Make the Kare-Kare
- In a pan boil the achuete seeds in a cup of water. Strain and let it cool. Then, mix the peanut butter and grounded rice flour. Set aside.
- In a separate pan, saute garlic and onions.
- Add the meat and let it simmer for a while.
- Put two cups of water and boil for about 30 minutes.
- Add the achuete and rice mixture then put into a boil. You will see that the sauce will thicken.
- Add salt, pepper and seasonings then stir.
- In another pa, saute the vegetables. Then, add them to the sauce.
- The recipe for the sweet bagoong features pure bagoong alamang. There are now sellers who put sapal (grated coconut) so they’ll profit more.
- While boiling the meat, you can gradually add water if you feel that it’s drying out.
- Aside from buto-buto, you can also use beef tripe, pork chop, or have a separate fried dish like bagnet.