Kare Kare Recipe - Panlasang Pinoy (2024)

FAQs

What is Kare-Kare sauce made of? ›

Meet Kare-Kare (kah·reh kah·reh), the Philippines' delicious take on a hearty peanut-based stew. Creamy peanut, tangy vinegar, date nectar, garlic, onion, and mild spices unite for a rich, savory, & slightly sweet celebration of Filipino flavors.

In the Philippines, if something is particularly good or desirable, it's common practice to say its name twice, so since “kare” means “curry,” you could say that a loose translation of kare-kare is “really good curry.”

Kare-kare is a Philippine stew (kare derives from "curry") that features 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.

The history of Kare-Kare stretches back hundreds of years. Two stories attribute the meal's origins to different regions,, with one saying it came from the Kapampangans in the Pampanga region of Central Luzon and the other saying it originated from the nearby Tagalog people.

Both dishes feature a rich and flavorful sauce, but their spice profiles differ significantly. Kare-Kare relies on achuete (annatto) and peanut sauce to create its distinct flavor, while Indian curries derive their complexity from various spices. Many will describe Indian curry to be "earthy and spicy."

Like kare kare, kaldereta is a stew of sorts and always served with white rice. But where kare kare is traditionally made with oxtail, kaldereta is usually made with beef or goat. And here's the interesting, nutty twist: In Cebu and Mindanao, peanut butter is also added to the sauce for an extra kick of flavor.

Besides the meat, vegetables are also cooked with the stew and these include a range of (but are not limited to): eggplant, Chinese cabbage (or other leafy greens), long beans, okra (lady fingers), daikon, etc. – usually equaling or exceeding the amount of meat in the dish.

The word “kare-kare” is derived from another popular dish, curry. “It's called kare-kare because we adapted it from our Malay ancestors and neighbors,” Ahorro explained. Indeed, the stew resembles curry with its yellowish-orange color, which comes from adding peanuts or peanut butter.

This part of the cow is also known as “tuwalya ng baka” in Filipino. It is the muscle wall in the stomach of the cow. Tripe is used to cook several dishes.

What's In Curry Powder? Curry powders usually consist of turmeric, cumin, ginger, and black pepper. Some blends also incorporate garlic and cinnamon. What all curry powders share is a sweet warmth and pleasant pungency that adds a toasty depth to everything it touches.

Who invented Karekare? ›

The History of Kare-kare, According to the Kapampangans

The general consensus of Pampanga natives is that kare-kare originated in Pampanga, considering Kapampangan people often have a reputation for cooking to their hearts' content and coming up with deliciously rich fare.

What is the US version of curry? - Quora. We call it “curry.” Indian food isn't as widespread here as it is in the UK, but Indian restaurants are fairly common, and Japanese and other Asian restaurants might also have their versions of curry on the menu.

The word "curry" is an interpretation of the Tamil word kari ("sauce"). Named by the British, curry is indeterminate, if vibrantly recognizable.

India is the home of curry, and many Indian dishes are curry-based, prepared by adding different types of vegetables, lentils, or meats. The content of the curry and style of preparation vary by region. Most curries are water-based, with occasional use of dairy and coconut milk.

It could be one dish in one culture (like Japanese kare raisu) or an expansive category unto itself in another (like in Thailand). It can have curry leaves or not. It can be a gravy, or it can be dry. Most curries come from the Indian diaspora, except Thai and Malaysian curries, which have their own lineage.

The word “kare-kare” is derived from another popular dish, curry. “It's called kare-kare because we adapted it from our Malay ancestors and neighbors,” Ahorro explained. Indeed, the stew resembles curry with its yellowish-orange color, which comes from adding peanuts or peanut butter.

Kare-kare is a hearty, funky Southeast Asian curry situation traditionally made with peanuts and braised beef or oxtail. I love eating it with bok choy, string beans, and eggplant.

Japanese curry (カレー, karē) is commonly served in three main forms: curry over rice (カレーライス, karē raisu), curry udon (curry over thick noodles), and curry bread (カレーパン, karē pan) (a curry-filled pastry). It is one of the most popular dishes in Japan.