HOW TO COOK CLASSIC FILIPINO KARE-KARE WITH BAGOONG ALAMANG

Many people have a particular place in their hearts for kare-kare when it comes to Filipino food. Made with soft beef, fresh veggies, and a thick peanut-based sauce, this meal is rich and flavorful. It is sometimes served with bagoong, or (fermented shrimp paste), which creates the ideal balance of flavors. To really enjoy this dish, the shrimp paste (on the side) is essential. This dish is traditionally prepared in a "palayok," or clay cooking pot, which also serves as a serving vessel. 

The History of Kare-Kare

Kare-Kare is a traditional Filipino stew known for its thick, savory peanut-based sauce. It is a beloved dish in the Philippines, often served during special occasions, family gatherings, and fiestas. Kare-kare is believed to have originated from Pampanga, the culinary capital of the Philippines. The dish's name is derived from the word "kari," which means curry in Indian. However, unlike Indian curries, kare-kare has a unique flavor profile that sets it apart. Some historians say the dish was influenced by Indian, Malay, and Spanish cuisines, but over time, it evolved to become distinctly Filipino.

Palayok or clay pot is a traditional Filipino clay pot used for cooking. It is typically made from earthenware and is designed to cook food over an open flame, enhancing the flavors of the dish. Eating kare-kare is best when it's paired with warm, steamed rice and a generous serving of bagoong alamang (fermented shrimp paste). The creamy, peanut-based sauce coats the tender oxtail, tripe, and vegetables like eggplant, string beans, and banana blossoms, creating a rich and flavorful bite. The bagoong adds a salty and slightly sweet contrast to the dish, balancing its nutty taste. It's even better when shared with family or friends, as kare-kare is often enjoyed during festive gatherings or special meals. The combination of flavors, textures, and the warmth of sharing the meal makes eating kare-kare a truly satisfying experience.

Different Versions of Kare-Kare

A popular Filipino cuisine, kare-kare is renowned for its versatility and creamy peanut sauce. Different variations have appeared around the Philippines, each retaining the dish's distinctive flavor while highlighting local ingredients and unique twists.

Seafood Kare-Kare

This variation swaps the meat for seafood, giving the dish a lighter and slightly briny flavor. It’s a favorite in coastal regions. Main Ingredient Shrimp, crabs, squid, or mussels. 

 Chicken Kare-Kare

 A healthier and lighter option, chicken kare-kare is perfect for those who prefer leaner meat. Main Ingredient Chicken.

Bagnet Kare-Kare

This Ilocano-inspired variation uses bagnet to add a crunchy texture that contrasts beautifully with the creamy sauce. Main ingredient fried pork belly.

The Main Ingredient and Preparation

A good kare-kare relies on its key components

Meat - Traditionally, oxtail is used, but beef tripe, pork hock, or even seafood are also common variations.

Peanut Sauce - Made with ground peanuts, peanut butter, or both, combined with annatto seeds for its vibrant orange hue.

Vegetables - Common additions include banana blossoms, eggplant, string beans, and bok choy.

Bagoong Alamang- Served on the side, this condiment provides the saltiness that complements kare-kare’s mild and nutty taste.

The cooking process involves simmering the meat until tender, preparing the peanut sauce, and adding the vegetables at the final stage to keep them fresh and crisp.

How to cook Kare-Kare

The main process of cooking kare-kare involves preparing the meat (usually oxtail or beef) by boiling it until tender, then creating a rich peanut sauce by mixing peanut butter (or ground peanuts) with annatto extract for color and thickening it with rice flour. To cook kare-kare, start by boiling oxtail or your preferred meat until tender, reserving the broth for later. For a quicker process, you can use a pressure cooker. Soak annatto seeds in hot water to extract their vibrant color, or dissolve annatto powder if preferred. In a pot, heat oil, add the annatto extract, and mix in peanut butter or ground peanuts. To thicken the sauce, dissolve rice flour in water and slowly stir it into the mixture, then gradually pour in the reserved broth until you reach your desired consistency. Add the cooked meat to the pot and let it simmer for about 10-15 minutes to absorb the flavors. Meanwhile, blanch the vegetables, including eggplant, string beans, banana blossom, and pechay, until slightly tender, or cook them directly in the pot during the last few minutes. Season with salt and pepper to taste, then serve hot with steamed rice and a side of bagoong alamang for added flavor.

Cooking Tips

To cook kare-kare successfully, start by using a pressure cooker to quickly tenderize the meat, especially oxtail, saving time. For a richer flavor, consider using ground peanuts instead of store-bought peanut butter, and toast them for added depth. Annatto is key for that vibrant color—either extract it from whole annatto seeds or use annatto powder for convenience. Adjust the sauce's thickness by adding more broth or water if it gets too thick, or thicken it with rice flour or cornstarch if needed. For the vegetables, blanch or lightly cook them separately to maintain their freshness and color, then add them to the dish towards the end. Always serve kare-kare with a side of bagoong alamang to balance the creamy peanut sauce with its salty contrast. Finally, let the dish simmer slowly to allow the flavors to meld and the meat to fully absorb the peanut sauce.

How to Cook Kare-Kare

Ingredients:

• 1 kg oxtail (or beef, pork hock, or tripe)
• 2 cups peanut butter (or ground peanuts)
• 1/4 cup annatto seeds (for color) or annatto powder
• 2 tbsp rice flour (or cornstarch, for thickening)
• 4 cups water or beef broth
• 2 eggplants, sliced
• 1 bundle string beans, cut into 2-inch pieces
• 1 banana blossom (optional), sliced
• 1 bundle pechay (bok choy)
• 2 tbsp cooking oil
• Salt and pepper to taste
• Bagoong alamang (fermented shrimp paste) for serving

Nutrition Information

Serving: 6g Calories: 934kcal (47%) Carbohydrates: 24g (8%) Protein: 91g (182%) Fat: 53g (82%) Saturated Fat: 16g (80%) Cholesterol: 368mg (123%) Sodium: 940mg (39%) Potassium: 444mg (13%) Fiber: 5g (20%) Sugar: 3g (3%) Vitamin C: 4.3mg (5%) Calcium: 147mg (15%) Iron: 11.5mg (64%)