Frequently Asked Questions About Kare Kare

Kare-Kare is a hearty stew with beef and vegetables in a rich peanut sauce. It is paired with umami-rich fermented shrimp paste.

The flavor of kare-kare primarily comes from peanut butter. It doesn't taste overwhelming at all, and that is how it should be. The fermented shrimp paste will round out the dish as it is packed with umami flavor.

Curry is a general term to describe a heavily spiced dish. Kare-Kare isn't like that. The richness of the sauce is from peanut butter. Annatto is added not as a spice but rather to add color.

It is called kare-kare, a savory stew with peanut sauce. No translation exists in English.

Kare-Kare has been considered comfort food by many Filipinos, often associated with special occasions or gatherings. It is hearty and delicious. It isn't something you would cook every day, but it is easy enough to make more often.

Kare-Kare sauce is made with aromatics, peanut butter, and sometimes crushed peanuts. It gets its signature yellow-orange color from annatto or achiote, along with peanut butter.

Peanut butter and a thickener give kare-kare a smooth, rich texture. Adding ground peanuts will give the sauce a grainy texture.

The signature yellow-orange color of kare-kare comes from annatto along with peanut butter. Its flavor is very subtle and does not change the taste of the dish. If not available, feel free to leave it out. I'm tempted to suggest saffron, but I haven't tried it in kare-kare.

Kare-Kare typically contains bok choy, a Chinese cabbage. You can also use green, savoy, or napa cabbage.

Kare-Kare sauce is made with unsweetened creamy peanut butter, sometimes with ground peanuts as well.

Pork Adobo is the first thing that comes to mind, but it depends on who you ask.

These are some of the most popular Filipino food: Kare-Kare, Pancit Canton (Stir-Fried Noodles), Beef Caldereta, Crispy Pata (Fried Pork Leg), Lechon, Inihaw na Liempo (Grilled Pork Belly), Pork Belly Sisig, Lechon Kawali (Fried Pork Belly), Leche Flan, Taho (Silken Tofu with Sago and Syrup), or Balut (hard-boiled fertilized duck egg).

Foods that are moist or creamy, like kare-kare, tend to spoil faster. Microorganisms love moisture, so they can grow and ruin your food.

Ground rice is another reason why some kare-kare quickly spoil. To avoid this issue, do not leave kare-kare at room temperature for more than 2 hours. Refrigerate leftovers or freeze them to extend their shelf life.

Yes. Kare-Kare freezes well, though it may slightly alter the texture of the vegetables. Defrost before reheating in the microwave or on the stovetop.

While kare-kare is high in protein and nutrients, it's also high in calories, cholesterol, and saturated fats. As with any food, eat in moderation.

Kare-Kare, on its own, tastes bland and doesn't have much salt added. It is served with sautéed shrimp paste that is quite salty, though you only need a small amount.

Based on my recipe for kare-kare, a serving contains approximately 565 calories.

Boneless beef shank and chuck are excellent cuts with enough fat and connective tissue. Avoid lean cuts of beef that will dry out after prolonged cooking.

Kare-Kare traditionally contains banana blossom (also known as banana hearts or flowers), eggplant, yardlong beans (sitaw), and bok choy(pechay). You can also use napa cabbage or okra.