Kare-Kare — Kare-Kare
Cuisine: Filipino · Origin: Philippines
Kare-Kare is a signature Filipino stew featuring tender meat—traditionally oxtail, beef, or pork—simmered in a luxurious peanut-based sauce. The dish combines sautéed aromatics with toasted ground peanuts, toasted rice flour, and annatto (atsuete) for color, creating a complex, slightly sweet and savory gravy. Vegetables like bok choy, eggplant, string beans, and potatoes are braised until tender. Served with shrimp paste (bagoong) on the side for umami depth, Kare-Kare represents Filipino comfort food at its finest. The cooking method involves slow braising to develop flavors and tenderize meat. Popular at family gatherings and special occasions, this dish showcases the Filipino culinary tradition of blending Spanish colonial influences with local ingredients and techniques, resulting in a uniquely satisfying one-pot meal.
Standard serving: ~380 kcal (1 serving (400g), estimate)
Kare-Kare's name likely derives from the Spanish word 'curry' or the English 'curry,' yet this beloved Filipino stew contains no curry spice—instead, its rich, savory-sweet sauce comes from ground roasted peanuts and toasted rice flour, making it distinctly Filipino despite its linguistic heritage.
Photo by Lyraauce (CC BY-SA 4.0), source.
咖哩咖哩 — Kare-Kare
料理：Filipino · 起源地：Philippines
Kare-Kare is a signature Filipino stew featuring tender meat—traditionally oxtail, beef, or pork—simmered in a luxurious peanut-based sauce. The dish combines sautéed aromatics with toasted ground peanuts, toasted rice flour, and annatto (atsuete) for color, creating a complex, slightly sweet and savory gravy. Vegetables like bok choy, eggplant, string beans, and potatoes are braised until tender. Served with shrimp paste (bagoong) on the side for umami depth, Kare-Kare represents Filipino comfort food at its finest. The cooking method involves slow braising to develop flavors and tenderize meat. Popular at family gatherings and special occasions, this dish showcases the Filipino culinary tradition of blending Spanish colonial influences with local ingredients and techniques, resulting in a uniquely satisfying one-pot meal.
標準份量：約 380 kcal（1份（400公克），估計值）
咖哩咖哩這道菜的名稱可能源自西班牙文或英文的「咖哩」，但這道深受喜愛的菲律賓燉菜裡卻沒有咖哩香料。相反地，它濃郁、鹹甜兼具的醬汁是用磨碎的烘烤花生和烘焙米粉製成的，儘管名字帶有外來語的痕跡，卻是道地的菲律賓菜餚。
圖片來源：Lyraauce（CC BY-SA 4.0）— 來源