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Country of Origin: Pampanga Philippines 🇵🇭
Dish Name: Kare-Kare ( Filipino Curry )
The origins of kare-kare—a peanut butter-based curry made with oxtail, tripe, and a wide variety of vegetables—are unclear, but there are a number of theories. It was invented in Pampanga, the culinary epicenter of the Philippines; it was originally a traditional dish of the Moro people, the native inhabitants of the archipelago; it was an attempt by Indian soldiers on British ships trying to recreate curry far from home using local annatto seeds and peanuts.
Ingredients
2 tablespoons (20 g) white rice flour
6 tablespoons (90 ml) canola oil, divided
2 1/4 pounds (1 kg) oxtails, fat trimmed (see note)
14 medium garlic cloves (60 g), minced, divided
1/2 medium red onion (about 4 ounces; 115 g), finely diced, divided
1 scallion, ends trimmed and sliced thinly on a bias for garnish, trimmings reserved
4 small bok choy (about 1/4 pound; 115 g), halved lengthwise
1 medium Chinese eggplant (about 1/2 pound; 225 g), ends trimmed and cut into 3-inch-long by 1-inch-thick batons
4 ounces (115 g) Chinese long beans or string beans, stem ends trimmed and beans cut into 3-inch lengths
2 tablespoons (30 ml) fish sauce
8 1/2 ounces (about 1 cup; 240 g) natural creamy peanut butter (see note)
1 tablespoon (20 g) annatto powder
2 ounces ginisang bagoong (1/4 cup; 60 g), plus more for serving (see note)
2 1/2 ounces roasted, unsalted peanuts (about 1/2 cup; 70 g), crushed, for garnish
2 tablespoons (15 g) homemade or store-bought fried garlic, for garnish
1 cup cooked white rice
Dish Name: Kare-Kare ( Filipino Curry )
The origins of kare-kare—a peanut butter-based curry made with oxtail, tripe, and a wide variety of vegetables—are unclear, but there are a number of theories. It was invented in Pampanga, the culinary epicenter of the Philippines; it was originally a traditional dish of the Moro people, the native inhabitants of the archipelago; it was an attempt by Indian soldiers on British ships trying to recreate curry far from home using local annatto seeds and peanuts.
Ingredients
2 tablespoons (20 g) white rice flour
6 tablespoons (90 ml) canola oil, divided
2 1/4 pounds (1 kg) oxtails, fat trimmed (see note)
14 medium garlic cloves (60 g), minced, divided
1/2 medium red onion (about 4 ounces; 115 g), finely diced, divided
1 scallion, ends trimmed and sliced thinly on a bias for garnish, trimmings reserved
4 small bok choy (about 1/4 pound; 115 g), halved lengthwise
1 medium Chinese eggplant (about 1/2 pound; 225 g), ends trimmed and cut into 3-inch-long by 1-inch-thick batons
4 ounces (115 g) Chinese long beans or string beans, stem ends trimmed and beans cut into 3-inch lengths
2 tablespoons (30 ml) fish sauce
8 1/2 ounces (about 1 cup; 240 g) natural creamy peanut butter (see note)
1 tablespoon (20 g) annatto powder
2 ounces ginisang bagoong (1/4 cup; 60 g), plus more for serving (see note)
2 1/2 ounces roasted, unsalted peanuts (about 1/2 cup; 70 g), crushed, for garnish
2 tablespoons (15 g) homemade or store-bought fried garlic, for garnish
1 cup cooked white rice
1
1
Country of Origin: Philippines ( with spanish influence)
Dish Name: Picadillo comes from the Spanish word picar, which translates to “mince,” referring to the chopped meat. The dish took on many forms as it made its way across the Spanish colonies — depending on the area, it could be made with ground beef, pork, or even seafood. Across Latin America, you’ll find varieties that have cumin, olives, or hard-boiled eggs, and in some countries, picadillo is stuffed into empanadas. Some recipes include annatto for added color, but my mom uses paprika, so that’s what I call for here.
Ingredients:
1 medium yellow onion
4 cloves
garlic
8 ounces
russet or Yukon gold potatoes (1 to 2)
2 tablespoons
vegetable oil
1 pound
lean ground beef, ground pork, or a combination
1 1/2 teaspoons
kosher salt, divided, plus more as needed
1 tablespoon
tomato paste
1 (14.5-ounce) can
diced tomatoes
1/2 cup
water
1 teaspoon
paprika
1/2 teaspoon
freshly ground black pepper, plus more as needed
Soy sauce or coconut aminos (optional)
1 cup
frozen peas and carrots
2/3 cup
raisins
Cooked white rice, for serving
Dish Name: Picadillo comes from the Spanish word picar, which translates to “mince,” referring to the chopped meat. The dish took on many forms as it made its way across the Spanish colonies — depending on the area, it could be made with ground beef, pork, or even seafood. Across Latin America, you’ll find varieties that have cumin, olives, or hard-boiled eggs, and in some countries, picadillo is stuffed into empanadas. Some recipes include annatto for added color, but my mom uses paprika, so that’s what I call for here.
Ingredients:
1 medium yellow onion
4 cloves
garlic
8 ounces
russet or Yukon gold potatoes (1 to 2)
2 tablespoons
vegetable oil
1 pound
lean ground beef, ground pork, or a combination
1 1/2 teaspoons
kosher salt, divided, plus more as needed
1 tablespoon
tomato paste
1 (14.5-ounce) can
diced tomatoes
1/2 cup
water
1 teaspoon
paprika
1/2 teaspoon
freshly ground black pepper, plus more as needed
Soy sauce or coconut aminos (optional)
1 cup
frozen peas and carrots
2/3 cup
raisins
Cooked white rice, for serving
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