Kare-Kare Recipe (Filipino Oxtail Stew in Peanut Sauce) for Special Occasions
The surprise ingredient makes the sauce thick and absolutely rich in nut buttery flavor.
You think you can only indulge your craving for peanut butter by making yourself the same old sandwich or dessert? Here’s the good news (if you are not allergic to peanuts anyway): there are surprisingly savory and buttery dishes out there that wouldn’t even taste near perfection without your favorite spread. Peanut butter is a versatile ingredient that is key to the deep nutty flavors of traditional dishes in Southeast Asia. Think of Peanut Turkey Satay and Pad Thai that are most popular for incorporating peanut butter as marinade or sauce.
Although not as commonly used in traditional Filipino cuisine, the all-purpose peanut butter is an essential ingredient to a popular stew. The story of Kare-Kare dates back hundreds of years and its invention is claimed by three ethnic groups in the Philippines. The most popular version of its history is the Kapampangan version. The people of Pampanga discovered long ago a curry recipe originally made by precolonial Moro elite pf Indonesian descent. They refined the taste and coloring to make their own kari that is almost similar to fish curry dishes in many Southeast Asian neighbors. The peanut sauce was a later addition to the Kapampangan’s kari, which means sauce in Tamil Indian language, when Spanish explorers discovered peanuts in Brazil and brought to Asia. The enterprising Tagalogs of Manila soon caught wind of the increasingly popular Kapampangan delicacy. But they were only able to achieve poor imitation of the original recipe using alternatives and lesser spices. The Kapampangans resented the Tagalog recipe that became the accepted Kare-Kare recipe over many generations. Kare-Kare is essentially the locals’ play on the word kari (curry) as if to ridicule the Tagalog’s poor imitation of the original recipe.
Today, Kare-Kare that Filipinos recognize is an oxtail and beef stew with peanut-based sauce that is hearty and marigold in color due to the addition of annatto powder or achiote oil. A large bowl of Kare-Kare is also filled with a variety of blanched vegetables arranged on the sides. This recipe from Ang Sarap can be served during special occasions as preparing the meat and sauce takes some time. The peanut sauce comes out pale so this stew is traditionally served with salty shrimp paste to bring out the full flavor.
INGREDIENTS
INSTRUCTIONS
Photo from Ang Sarap website.
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