Kare Kare – Guest Post by Ang Sarap

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Kare Kare Recipe | JustOneCookbook.com

While I’m visiting my family in Japan, I have asked several blogger friends to blog-sit for me and today’s sitter is Raymund from Ang Sarap (A Tagalog word for “It’s Delicious”).  He’s my last guest blogger during my trip.

I told Raymund once that if I ever become a billionaire (not a millionaire haha), I would want to hire him as my private chef.  The main reason why I said that is because he posts delicious food almost everyday, and they are not just Filipino dishes but include many other international recipes as well.  When you visit his blog and see the category list on the right hand side, you will immediately see cuisine’s names there.  As of today, he has made dishes from 55 different countries.  Me?  Maybe less than 8-10 if “non-authentic” recipes counts! 

Since I started blogging, I learned that my Filipino food blogger friends (male and female) are passionate about food, just like Ray whom I introduced to you last week.  That’s probably the reason why we don’t see too many Filipino restaurants even in a big city; they are all cooking at home for the family!

Now please welcome Raymund with a popular Filipino stew called Kare Kare.

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RaymundThis is my third time to guest post, I know it is not a lot but there is a popular saying which is “third time lucky” and indeed that true as I am invited in this blog, definitely one of my favourite food blog sites around.   So let me first tell something about me before the recipe that I will be sharing.

Well my name is Raymund and I am the person behind the blog called Ang Sarap (A Tagalog word for “It’s Delicious”) , I am an Software Developer / Architect by profession and my passion is to cook, travel and take photographs (isn’t that the best combination).  I’ve been cooking since I was 7 years old and since then I have been cooking my family dinners. I’ve travelled a bit and lived in different countries due to my profession hence I have a good grasp of local the different cuisines which is very evident on my blog.

The blog is nearly two years now and it has a good reception in the food blog circle as well as Filipino communities around the world.  It showcases dishes basically from everywhere but with Filipino, Spanish and Chinese twist which are the primary influence in the Philippine cuisine.  The goal of my blog is to educate people with what Philippines have to offer in terms of culinary arts and like I said in my past posts why Philippines is the only Asian country without an identity or even representation, what I mean by that is you have the Malaysian, Singaporean, Vietnamese, Indian, Japanese and Thai but where is the Philippines, it is even known? That’s what I want to change, and I hope I can start with this blog.  Now I guess that’s enough about me and if you want to know further please follow my blog and start learning about what you are missing if you haven’t tried Filipino dishes yet.

For this guest post I was thinking of introducing something very uniquely Filipino and it was hard choosing it as I don’t want to present something that might be already popular like the Adobo or a dish that might be Filipino but tastes something similar in other neighbouring countries like Sinigang.  So after several sleepless nights I think Kare-kare might be a good dish to showcase as I never had tasted or seen something like this elsewhere.

Kare-kare is a popular stew in Philippines that is served on special occasions like Feast Days (fiesta), Birthdays and family gatherings. The dish’s defining ingredient is its peanut sauce which is made out of peanut butter, ground toasted rice and annatto seed extract this is then cooked with variety of local vegetables and meat (usually ox tail or ox tripe). It’s a bit pale in taste compared to other rich Philippine dishes that’s why it is often always accompanied with a salty shrimp paste called bagoong.

This dish probably had originated from Pampanga as it is really popular there and every household in the said province offer this as their specialty and have their own better versions that stand out among the others but there are also some suggestions that it originated from the Southern island of Mindanao where this dish is popular as well, it was said that this is one of the regal dishes of the Moro elite who settled in Manila even before the Spanish arrival. Another suggestion says that it has a Japanese influence as the name “Kare-Kare” is derived from the Japanese word “Kare” which is a Japanese word for curry.   So where this dish did really came from? Well I don’t really know but most experts say it was from Pampanga also called the culinary capital of the Philippines.

I guess this is not for everyone due a lot of people has allergies over nuts and if you don’t have one you might freak out with the part of beef used.  But if you are adventurous in food, this is a must try especially for those who loves peanut butter, you will feel good about this dish.

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Kare Kare

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Kare Kare
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
Stew Ingredients
  • 1 kg ox tail
  • 1 cup unsalted peanut butter
  • ¼ cup ground toasted rice
  • 1 large red onions, diced
  • 1 whole garlic, minced
  • ¼ cup annatto seeds soaked in ½ cup boiling water
  • 3 tbsp brown sugar
  • 4 cups beef stock
  • Water
  • Salt
  • oil
  • Freshly ground black pepper
  • Bagoong (fermented shrimp paste)
Vegetables Ingredients
  • 3 pieces eggplant, sliced
  • 1 bundle string beans, sliced
  • 1 bunch Baby Bok Choy
Instructions
  1. In a pot add oil and sauté onion and garlic, once onions turn translucent remove then set it aside.
  2. Now using the same pot add ox tail then brown all sides.
  3. Pour the beef stock and a cup of water into the pot then bring to a boil, cover and simmer for 1.5 hours or until meat is tender (Add water if needed).
  4. Turn of the heat then remove the ox tail from the pot and leaving all the liquid, set ox tail aside.
  5. Add sugar, ground toasted rice, peanut butter and water from soaked annatto seeds into the pot then mix thoroughly until it’s even in consistency. Turn on the heat to medium then let it boil.
  6. Once sauce is boiling, turn heat to low then add the ox tail and simmer for 15 minutes. Season with a dash of salt and freshly ground pepper.
  7. Now cook the vegetables separately by blanching string beans, eggplants and bok choy.
  8. Pour stew on a deep bowl and add cooked vegetables on the side. Serve with bagoong.

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  1. It is so nice to see Filipino food in a Japanese blog. Ang Sarap is one blog that makes me terribly home sick and desperately hungry. Just look at that kare kare! I rarely cook this because it is hard to find oxtail. It is one dish that one can’t dislike. Have you had bagoong, Nami? It is the essential condiment for this dish and it just would’t right without it. Continue to enjoy your holiday, Nami.

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    • Usually when I have hard time finding for some oxtail, I resort to Beef Neck Bones they are nearly the same in texture or even if you are a bit adventurous you can also try beef tripe but I guess that would be harder to find :)

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  2. This looks delicious! We used to have oxtail soup all the time when I was a kid. Oxtails are hard to find now and cost and arm and a leg. Great post and thanks for being here. See ya soon Nami!

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  3. That’s a great looking dish and one I haven’t heard of before. I don’t have a problem with nuts and ox tail is a fairly common ingredient around here (Sydney) so this is something I would be only too happy to make. Thanks for introducing me to a great Filipino recipe.

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  4. Thank you Nami for introducing us to another great blogger!! This is a wonderful guest post! I really love this dish. :)

    PS… check out my post from today… why because you deserve one!! :)

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  5. Nice to see the classic Filipino “Kare-Kare” featured on your blog, Nami! This is one of our favorite family dishes because it is an all-in-one meal. I love the peanut flavors and most esp. the “bagoong” that accompanies it. Good choice for this guest post, Raymund! Thanks for sharing. See you soon on the networks, Nami!

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  6. I have to admit that I had to look up annatto seeds. :) The description said that the flavor was sweet and peppery, which is my favorite taste combination! Ox tail, peanut butter and rice – that’s a new one on me. It sounds delicious especially with all of the other flavors and veggies that you add. A beautiful recipe! Thanks for introducing it to me, and Nami – thanks for introducing us to Raymund!

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    • Actually annatto does not give much flavour unless you use heaps, Filipinos use this just for colour so a normal orange food colour can be used if you cant find annatto.

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  7. Hi Raymund,

    It is nice to see you here at Nami’s site. This is a very nice cookbook style presentation of the classic-signature dish of the Philippines. Excellent choice of guest post, Nami and thank you! Hope to see you soon! :)

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  8. I found the technique and the combination of ingredients in this dish a revelation of Filipino cooking which I am not familiar with. It’s definitely something to consider trying out in a good restaurant if I can find one nearby. :) Thank you for sharing your culture and cuisine on Nami’s blog.

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  9. I have to absolutely agree with you Nami,
    Raymund blog show his passion for food and cooking… I really like his food and style of cooking.
    Isn’t it amazing how food connect all of us, I really hope that one day we can get to meet personally. Trust me I know what I will request each of you to cook for me… I am a bad greedy friend…LOL
    Coming back to the recipe… All I can say ” DELICIOUS”..
    And an awesome pic as well!!

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  10. I have seen Kara-Kara at my local Filipino restaurants but I actually have never tried it. I love Filipino food in general and I’ve never had one single bad oxtail dish so I am sure i’ll love this flavorful and meaty stew dish. Thanks a lot for sharing it!

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  11. I was in the dark about Philippine dishes (as I was about Japanese food before I found Nami’s site too) and it’s really nice to know more about fellow Asian dishes. When I read the name kare kare, I thought the word must derive from curry. So nice to know that I was right. Haha. :) Very beautiful dish.

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    • You are correct some experts say that the name was derived from the Japanese word (カレー karē), though not proven it makes sense as the Japanese curry has a similar colour and we have a lot of influence as well from the Japanese.

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  12. Hi Nami and thank you for introducing me to Raymund I will hop on over to his site to veiw more of his delicious recipes. It is nice to meet you Raymund, lovely dish you have made. I am loving those little eggplants where did you find them? Great post and I hope you both have a wonderful day.

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  13. Hi Nami,
    This is looking Awesome. It’s so full of cool colors and aroma. Loved the new combo of ingredients and the recipe is so nicely made and presented. Saving this recipe of urs and wud love to give ur version a try on the coming weekend. Loved the sesame topping on cupcakes :) Have a great day….Sonia !!!

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  14. This is one dish I enjoy back in the days in the Philippines. I was never particularly into ox tail so my family would use more common beef meat and just the same, we enjoy this wonderful dish with bagoong of course! One day, I can refer to this recipe and create it at home to introduce to my kids. Thanks for posting!

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  15. A brilliant post Raymond! Thank you for bringing more attention to authentic SOutheast asian cuisine! I have not tried this stew before though, so would really love to! Ingredients list are also quite short, though i probably need to hunt down annato seeds. And oxtail used to be so cheap but now, because everyone knows how delicious it is, it’s actually quite expensive! I read in the comments that you suggested beef neck too, will try that!

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  16. Hi Raymund, this dish looks extraordinary! My son in-law is Filipino, but never cooks for me…he does bake though :) I am thinking to give my hand at trying this dish for him.
    Lovely guest post!

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  17. Hi Raymund, nice meeting you…I never had oxtail made this way…so interesting with peanut butter. Nice pictures as well.
    Thanks for this tasty recipe and hope you are having a great week :)

    Hi Nami…I hope all is well with you and family :)

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  18. LA

    Oooohhh! now I’m craving for Kare Kare even more! I’ve been planning to cook it for weeks now! haha! :) Raymund, I love that your purpose it make our cuisine known, galing! :) It’s true..here in HK, there are soooo many Filipinos (DH and professional) but I only know one resto in Jordan that serves pinoy food — others are in World Wide but those are not freshly cooked..been pushing my mom to open up a restaurant, hope that can happen soon 😛 It’s about time that our cuisine gets recognized abroad. :)

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    • I stayed in Hong Kong before for several years and I also know 1 place, its called “Mang Ambo” in Wan Chai district, not sure if thats still open until today.

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  19. No way!! Kare kare is one of my favourite Filipino dishes! My Filipino friend recommended it and I knew that I had to try it at my favourite Filipino-Chinese restaurant. It was soooo delicious that I probably at the most out of my friends! I love peanut sauce and the bagoong really gave it a kick! I think Filipino food is definitely under-represented in most communities. Ang Sarap is awesome in showcasing authentic dishes and it never fails to make my mouth water! 😀

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  20. Hi Raymund – I’d heard of this dish before, though I’ve never tried it and didn’t know fully what was in it! It looks delicious… I know that I would love it… all those delicious flavours and the rich stew base. I know nothing at all about Filipino food and as Nami mentioned – Filipino restaurants don’t seem so common to be honest, so it’s great to learn a bit more about the national cuisine through you! Thanks for sharing this :)

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  21. What a great take on ox-tail stew! I adore ox-tail, and often add it to beef curry. This looks really amazing, and I think I’ll do it next time. Thanks for a great post!

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  22. Natalie

    Wow, this dish looks amazing!!!! Nami I agree with you with becoming a billionaire and hiring Raymund as a private chef!

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  23. Great recipe! I love ox tail. My supermarket usually carries it, but in the US most supermarkets will order it if they don’t usually stock it. Anyway, really nice combo of flavors, and nice, clear instructions. Thanks!

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  24. I’ve already heard about this delicious stew called Kare Kare, it looks so rich in flavour thanks to the peanut sauce! However, I’ve never cooked ox tail and I want to try once!
    Congratulations to this post!

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  25. Raymund was a wonderful guest blogger choice. He’s photos are always so mouth watering and I always learn so much! Hope you’re having a fabulous trip Nami!

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  26. Oxtails. Peanut Butter. I’m blown away. Like seriously, you don’t understand. Raymund is a brilliant blogger and I’m glad to have come across his blog. I need to print this recipe and study it. lol! Ray come and make this for me! As always, wonderful photography.

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  27. Nami, thank you for introducing us to yet another amazing blogger I had never seen before! As always, another wonderful selection and I’m off to check out his blog. This dish is very intriguing and I can’t wait to see what else he has created…

    Hope you’re enjoying your vacation & can’t wait until you’re back…

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  28. you are having some amazing bloggers out here Nami. I am missing visiting on a regular basis .. sorry about that sweetie. But at the same time, I am missing you too! When are you back ?

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  29. Ira Rodrigues

    I have never try my self to cook fillipino dish, the kare kare looks delicious.
    ** I try to google about annato seeds and find out what it is :)

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  30. Hi Raymond,
    I’m so glad to have “met” you through Nami’s blog! I am a Filipina born in the Philippines, but now living in Toronto, Canada! I LOVE kare-kare and will definitely Pin / bookmark this recipe to try! I’m so excited! Great photography, by the way! And we have many same interests – food, travel, design / architecture, photography :) Nice to meet you and hope to connect soon!

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  31. Raphael Samson

    Thank you for the recipe Ray! My friends and I miss karekare ever since we came here in US. We are cooking this tonight.

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  32. Looks delicious! I really love Kare-Kare and also taste of peanut butter and Bagoong. Thanks for sharing your recipe! I’m actually craving for this right now so I’m gonna give it a try. Hope it’ll taste wonderful like yours.

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