Is there anything more Filipino than Kare-Kare? It's a bit more complex to make than your average dish. But the end result is definitely worth it!
Would you like to learn more about kare-kare with beef shank (in peanut sauce)? If you have made it, did you have any issues doing so? Here are the most commonly asked questions you may find helpful.
Kare-Kare is a hearty stew with beef and vegetables in a rich peanut sauce. It is paired with umami-rich fermented shrimp paste. Kare-Kare gets its signature yellow-orange color from annatto, along with peanut butter.
The flavor of kare-kare primarily comes from peanut butter. It doesn't taste overwhelming at all — that is how it should be. The shrimp paste will round out the dish as it is quite salty and 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. A dish like this is often associated with special occasions or gatherings, where it is often served.
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. Annatto provides its signature color.
Peanut butter and a thickener give kare-kare a smooth, rich texture. It is usually thickened with ground toasted rice, but cornstarch or rice flour work just as well. 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. There is no guarantee a red, pink, or orange-colored ingredient will produce the same color.
Kare-Kare typically contains bok choy, a Chinese cabbage. Other types of cabbage, including green, savoy, or napa cabbage can also be used.
Kare-Kare sauce is made with unsweetened creamy peanut butter, sometimes with ground peanuts as well.
Filipino pork adobo is the first thing that comes to mind. But it really depends on who you ask.
I'm almost certain that the answer will be one of these: 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 (tofu with sago and syrup), or balut (hard-boiled fertilized duck egg).
Foods that are moist or creamy kare-kare tend to spoil faster. Microorganisms love moisture or water, 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 two 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 a 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, with not much salt added. The sautéed shrimp paste it's served with is quite salty, but you will only need a small amount of it.
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, eggplant, string beans (sitaw), and bok choy(pechay).
I hope this article has answered any questions you may have had and that you are now inspired to give this dish a try! It is definitely worth the effort, I promise!
