Kare-Kare

Oxtail. Beef. Eggplant. Tripe. Peanut butter. Vegetables. Shrimp paste.

This is a list of ingredients commonly associated with the Filipino dish kare-kare. If you are seeing this list for the first time, you might be confused. However, if you’re familiar with kare-kare, this list might make you hungry.

Kare-kare is another beloved Filipino dish, distinct in every way, from the rich stew to the brilliant orange colour (courtesy of the spice annatto). The stew is doubly flavoured with tender meat, commonly oxtail or tripe, and balanced with different vegetables, including string beans, eggplant, and bok choy, to name a few. Many prefer to eat it with shrimp paste (or bagoong alamang) to add a different kind of flavour to the dish.

The Philippine province of Pampanga is the birthplace of kare-kare, and boasts some of the best dishes. However, that doesn’t stop the rest of the country from joining in on the fun: a good bowl of kare-kare can be found in every province, and is guaranteed at tables at celebrations nationwide. The booming arrival of Filipinos in Winnipeg, also rang in the arrival of some great kare-kare recipes. There is no shortage of selection in the city, with restaurants like Rice Bowl, Kalan, Juvian’s, Salakot, C&B Restaurant and Charlee’s Restaurant serving up hearty dishes in-house and establishments like Filmart Corp. and Water Plant to visit if you prefer a speedy takeout to bring home to the family.

The next time you see this dish on the menu or at a celebration, try it out! Kare-kare is like its own little party in a bowl: it is busy, vibrant, and surprising.

Oxtail. Beef. Eggplant. Tripe. Peanut butter. Vegetables. Shrimp paste. If you are seeing this list for the first time, join the party!

Photo from http://www.fullhousevegas.com/