Kare-kare’s ingredients are a veritable who’s who in the Filipino kitchen. There’s lean beef, beef tripe or oxtail (what Pinoys refer to as “twalya” or towel, as reference to its towel-like texture), ground peanuts (some sweet-tooths prefer their kare-kare with an entire bottle of peanut butter instead), pechay (bok choy), talong (eggplant), puso ng saging (banana bud), toasted rice, atsuete oil (which gives kare-kare its distinctive color), and sitaw (string beans). Every bowl of kare-kare is served with a side dish of bagoong (shrimp paste). Some like their bagoong with the original salty flavor. Others add chilies, while a few like the tang that comes from adding some calamansi (lime) or atchara (pickled green papaya) into the mix.
Posted on: Wed, 05 Jun 2013 17:09:20 +0000
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