KARE KARE (name) [kä-reh kä-reh] It is made from stew of beef tail, pork fat, beef face, beef, and occasionally accompanied by a towel. Ingredients are eggplant, petsay, bean, banana heart or other vegetables. The broth is thickened with fried peanuts and rice or peanut butter.
A bowl, with sliced tail and vegetables swimming in thick yellowish-salsa, may immediately come to our attention. The stewed anchovies in a small saucer, which enhances and accentuates the taste of kare kare. Who would not be interested; Apart from the weekly dish, it is only prepared on special occasions. So the longing maybe to taste, is the real reason. Try to prepare it every day, I just do not know if you will not be embarrassed and you may find it dry and fried.
Like many Filipino things or cuisines, there are some stories as to their origin. There is no certainty, because it is just a translation of the story from time immemorial. The first is; it comes from the town of the cooking center, Pampanga. The second is; it was prepared at the lavish feast of the Moors who lived in Manila even before the arrival of the Spaniards. Which is closer to the truth? Pampangga; can be true, because they are known in the field of cooking. Moro; close to the truth, because usually in their word is repeated. Tawi Tawi, Lapu Lapu and moro moro. Kare Kare, is it possible?
What is the English word for peanut butter? Butter peanuts? It cannot be said that this handicap does not have a proper name in Tagalog, even though it is bought and made in the Philippines. Why do Americans call it butter, it can just be spread. The almond is almond spread, and the sweet coconut is coconut spread, the mess. It is not mixed with butter to make it, sometimes if you think they do not know English, the Filipinos will lose.
Let's go back to "can you remember" or "When sabel was young", I remember my mother's cooking of kare kare, It looks like a cow. It's like a tendon, it's hard to chew when you chew. If mom leaves the market early, she will definitely catch up with the butchers. It is not easy to get a face, and when it does not reach, tail and towel are the replacement. Powdered roasted peanuts and rice are thickened, and atsuete is the coloring. Others say, they are the best cook kare kare. I do not believe, it is ok if they say they are the best to make anchovies. Their kare kare is definitely delicious, try to eat kare kare without anything new, I just don't know if you won't complain. Am I right?
Kare Kare is a traditional Filipino dish flavored with ground nuts and alamang sauce. It can be combined with some kinds of vegetables to make it more delicious.
KARE KARE EQUIPMENT:
1 pound of pork or beef, or beef tail (Ox tail), sliced 2 inches in size
6 tablespoons of peanut butter or crushed peanuts
5-10 pieces of bean, sliced 3 inches long
2 bunches of petsay
2-6 pieces of minced garlic
1 medium-sized onion, sliced
1 teaspoon powdered tea for color
1 medium-sized eggplant, sliced into 6 pieces
1 teaspoon fish sauce
HOW TO COOK KARE KARE:
Boil enough and clean water in a pot or pot.
Put the meat and half the onion. Boil again until soft. The trick can take up to 3 hours (or 30-45 minutes when a pressure cooker is used).
In a separate pan, fry the garlic and remaining onion. Put the meat and boil for a few minutes.
Add peanut butter or peanuts, sauté powder and fish sauce. Boil again for about 5 minutes.
Place the vegetables and mix gently before baking on the stove.
Serve with alamang. Enjoy your kare kare.
Tip: You can also use Kare Kare Mix, just reduce the peanut butter and pickles.
These dish is one of the best, you must try it.
The photos are mouth watering. One of my all time favorite Filipino dish.