Kare-kare
Kare-kare is a Filipino dish featuring a thick savory peanut sauce. It is generally made from a base of stewed oxtail, beef tripe, pork hocks, calves' feet, pig's feet or trotters, various cuts of pork, beef stew meat, and occasionally offal. Vegetables, such as eggplant, Chinese cabbage, or other greens, daikon, green beans, okra, and asparagus beans, are added. The stew is flavored with ground roasted peanuts or peanut butter, onions, and garlic. It is colored with annatto and can be thickened with toasted or plain ground rice. Variations of kare-kare can be made with seafood, such as Shrimp and [prawn as food|prawns], squid, and mussels, or exclusively from vegetables.
Condiments and other flavorings are usually added. It is often eaten with bagoong, sometimes spiced with chili, ginisáng bagoóng, and sprinkled with calamansi juice. Other seasonings are added at the table. Variants may include goat meat or chicken.
Traditionally, most Filipino fiestas have kare-kare. It is a complex dish to prepare, with a rich umami.
A more modern twist on the classic Filipino kare-kare uses a different dish as the main meat for this dish. Pork is one of the most economical and easiest meats to cook. The most common meats repurposed for kare-kare are lechon and crispy pata. Alternative main proteins are tofu, beef chuck, beef shank, maskara ng baka, or cartilage from the cow's face, and tripe.
History
Kare-kare's history as a Filipino food goes back centuries. The curry is from Indian sepoys from Southern India that settled in Philippines during the British occupation of Manila after they rebelled against their British masters. Homesick, they improvised their own cuisine with available materials. They called it kari-kaari, curry, and now, kare-kare. Its name derived from a reduplication of. Kare-kare has a similar flavor to satay because of the peanuts in the sauce.Preparation
The oxtail is cut into 2-inch lengths. The ox tripe is boiled until tender. Sometimes pieces of ox feet or shins are added. When the meat is tender, the soup becomes gelatinous. Ground roasted peanuts and ground roasted glutinous rice are added to make the soup thicker. Annatto is added to give color. The vegetables used for kare-kare include young banana flower bud or "heart", eggplant, string beans, and Chinese cabbage.Kare-kare is often served hot with special bagoong alamang. Vegan and Vegetarian versions emphasize the use of peanuts and coconuts to create the umami.