by Anne Rivera
For most Filipinos, kare-kare is considered to be the quintessential Philippine stew, and with good reason. It is basically beef sirloin and sliced oxtail cooked to tender perfection, mixed with a variety of vegetables, and finally simmered in a thick and nutty sauce. In kare-kare, ground peanuts, toasted ground rice, and even peanut butter are commonly used to achieve a thick constancy.
How kare-kare became a Filipino fare
One story has it that this dish was actually a derivation of the word “curry”, brought into the country by Indians many years ago. Eventually, kare-kare evolved to become an original addition to the Filipino cuisine, using traditional ingredients.
This dish is also believed to have its roots in Pampanga, the culinary capital of the Philippines. Typically cooked with beef or pork and oxtail, kare-kare quickly became a comfort food that is best consumed with bagoong alamang, a traditional shrimp paste, and calamansi, or Philippine lemon. Over time, kare-kare became a staple in most Filipino occasions, taking its place among other traditional fares like lechon, pansit, and adobo.
Whipping up kare-kare
Beef sirloin or any other tender cuts of beef are customarily used in kare-kare, along with oxtail or ox tripe. These are boiled in medium heat until tender, and then sliced into approximately 2-inch cuts. Ox feet can also be used as a substitute for oxtail.
Garlic and shallots, along with the toasted rice, are sautéed in atsuete or annatto oil, giving the dish its characteristic yellow-orange color. Atsuete oil can be made by heating atsuete seeds in vegetable oil, until it produces a light orange tinge.
The meat comes next, and then the beef/oxtail stock. Chopped or ground nuts were used as a traditional thickener for kare-kare, until peanut butter was discovered to produce a more aromatic and smoother consistency. This was added to the stock, with the vegetables coming in last.
The typical vegetables added in kare-kare include eggplant, banana heart, Chinese cabbage, and string beans. Modern variations of the dish have introduced the use of pork cuts, seafood, and even chicken. The vegetarian version has worked well with most weight conscious individuals, utilizing only the vegetables normally added to the dish. However, beef and oxtail remains to be the time-honored choice for most Filipinos all over the world.
Why kare-kare is a classic favorite
While there are instant sauce mixes sold in stores nowadays, most Pinoys are more than happy to cook this dish in the more traditional, and definitely more satisfying, way. Kare-kare can be served with or without bagoong alamang. Other versions of the dish include the bagoong in the sautéing process, along with the spices and the ground rice.
The savory glutinous sauce contrasts nicely to the salty and coarse consistency of the shrimp paste, and the vinegary taste of freshly squeezed calamansi. This dish is a complete meal in itself, with meat, vegetables, and ground rice and nuts cooked together into one interesting and appetizing creation. For kare-kare devotees all over, this dish is a long-established favorite.
Whether home cooked in a stove pot or ordered straight from a restaurant, kare-kare will remain to be a Pinoy culinary favorite, one that will be served up in countless celebrations for generations to come.
