The Philippines offers a diverse variety of traditional cuisines that surprise the taste buds of international food enthusiasts. One of the most unique and iconic dishes from the Philippines is called Kare-Kare.
Despite having a similar name, Kare-Kare is really different from Japanese curry. Japanese curry relies on a savory-salty dry spice mix. Meanwhile, Kare-Kare uses ground peanut paste as its primary gravy base.
In many culinary practices, peanuts are more commonly processed into thick sauces for dry dishes or used simply as snack ingredients. However, Kare-Kare breaks expectations by mixing the rich creaminess of peanuts into a warm bowl of soup packed with thick cuts of oxtail.
Historically, the use of peanuts in this savory stew reportedly roots back to the culinary influences of the Moro people in the South, which was later adapted by locals in Pampanga.
Its intricate and time-consuming cooking process makes this dish a rarity for ordinary daily home menus. Instead, Kare-Kare is proudly positioned as the favorite dish during big family feasts or important cultural celebrations.
A Unique Pairing of Rich Meat and Sweet Peanuts
The traditional filling of Kare-Kare usually focuses on oxtail, tripe, or beef brisket. The tough and lean cuts of meat must be slow-cooked for around an hour over a low flame.
The slow-cooking process is absolutely crucial to yield a remarkably tender meat texture that effortlessly falls off the bone. This step also coaxes out the beef's natural gelatin to make the broth savory.
Green vegetables such as long beans, eggplants, and banana blossoms are tossed into the mix to provide a fresh crunch in every single bite. The presence of the greens adding acts as a perfect taste cleanser against the heavy components of the dish.
The alluring orange hue of the gravy is derived naturally from the use of annatto seeds. The seeds are simmered alongside the broth to release a bright color without altering the authentic flavor of the dish.
The peanut paste used lends a flavor profile that leans sweet and deeply savory. Interestingly, the traditional way of cooking Kare-Kare uses only a tiny pinch of salt to prepare this thick stew.
It relies purely on the natural, unsalted, and thick flavor of the peanuts. This condition stands in stark contrast to Japanese curry, whose salty-savory profile is heavily integrated right from the pot.
To achieve the perfect thickness, the traditional recipe uses piko, which is toasted rice ground into a fine powder.
The toasted rice powder is stirred into the mixture of mashed peanuts and oxtail broth. This formula imparts a distinct smoky aroma to the gravy without needing any instant thickening agents.
The Mandatory Pairing with Shrimp Paste
The absence of a dominant salty flavor in the Kare-Kare gravy is brilliantly countered by a highly contrasting side condiment. This dish is never fully complete without the presence of bagoong alamang, a local fermented shrimp paste.
Bagoong possesses an intensely salty and pungent savory taste. Its character is reminiscent of several types of fermented shrimp paste in Southeast Asia, but with a much sharper saltiness.
The pairing between the sweet-creamy peanut gravy and the salty-sharp bagoong is exactly bringing to an extraordinary dining sensation.
Filipinos have their own unique way of enjoying this extreme flavor pairing. Unlike Japanese curry, which is mixed directly with rice from the start, Kare-Kare lovers treat the condiment separately.
They will scoop a tiny bit of shrimp paste on the tip of the spoon, then eat it directly with warm rice, a piece of oxtail, and a splash of peanut gravy.
The salty punch of the fermented shrimp paste acts as a flavor bridge that instantly cuts through the heavy oil of the peanut butter in the mouth.
