Kare kare is traditionally eaten with a side dish of stir fried shrimp paste. The perfect bite is a spoon of rice with the sauce and meat and a small portion of the shrimp paste :)
Fun fact on the history of Kare-Kare. It originated in Pampanga from Indonesian immigrants. It was originally named “Kari” (curry) and was made of catfish, turmeric and lemongrass which gave it that rich vibrant colour. When the people in Pampanga began to move to Manila to work in the city, Kapampangan expats started setting up small huts on the side of the roads where they would sell Kari to remind their homesick people of their hometown while working in Manila. However, fresh Catfish was replaced with Beef off-cuts, Turmeric was replaced with Annato and other more accessible ingredients in Manila. the resulting variation was dubbed “Kare-Kare” - a sort of parody of the original dish. Over time, the Kare-Kare vendors in their huts diversified to sell other popular Filipino foods like sinigang and pancit malabon to attract more customers. However, the name that the locals used to refer to the curry huts stuck! That’s why we call any local diners on the side of the road “Karinderias” - the remnants of the history of the Kari huts from Pampanga :)
This is so interesting! I grew up in Davao City and lived in Manila as well and remember always having Kare-kare at birthdady parties and big events. I never knew the origins of this yummy dish. Thank you for sharing!
FunFACT: curry and kare-kare is (1000%) totally DIFFERENT from indonesia curry 🤣🤣🤣🤣 ( PILIPINO MUSLIM already use CURRY or "TRADITIONAL WEEDING FOOD" almost same Food in Indonesian food now) before indonesia ( country ) exist 🤣 because of BROKEN MALAY in fact ( Philippines is the first MUSLIM COUNTRY in ASEAN) also a FIRST CHRISTIAN COUNTRY in ASEAN ( kare-kare ) use by PILIPINO during SPANISH era 😂
I'm a Filipino, and I love watching your kitchen vlogs. We really appreciate that you like some of the Filipino dishes, and giving it a try to cook is so amazing. I love Thai cuisines as well, and you can't deny how good and satisfying they are. This is the reason why I enjoyed so much watching and I also tried to cook some of the dishes in your vlogs. Thank you and wish the best for your channel. 😊👍❤🇵🇭
Our traditional version uses ox tail with the skin on which we also eat but the gelatinous texture is generally a turnoff for western palates. However, the skin has this added benefit of adding collagen to the sauce with gives it this lovely rich velvety mouthfeel. As a hack I would recommend adding a piece of ox face skin to the broth as it simmers and fish it out after 3 hours. I add a piece of ox face to all my slow cook stews which improves the texture of the sauce tremendously and I highly recommend it.
Hi Marion, I have a perfect filipino version of, barbeque spareribs, buy a good amount of: beef ribs, marinade is a quarter of cider vinegar, a quarter of ketchup, a quarter of housin sauce, little pepper, little salt, half a cup of brown sugar, and a half a cup of low sodium kikoman sauce, and finally, half of green jalapeno pepper, cut a half an onion, garlic half, then saute in canola oil, and add it in with the beef ribs, cook till beef ribs are fall of the bone, if you like pineapple, you can add a half already cut in can. Then pour in round big bowl, and enjoy!
Traditionally, the vegetables are cooked until just tender but firm, the thing with cooking the vegetables like eggplant in a slow cooker, it will disintegrate or will be too soft. Also, sauteed shrimp paste is served with kare kare as a side dish. The sharp saltiness of the shrimp paste comlpiments the kare kare.
Hi Marion, I love your recipes, i tried some of them and they were delicious and very easy to follow. I’m glad you have your own version of some Filipino dishes, they all look delicious to me. I’m a Filipino based in Sydney and I don’t really cook kare-Kare as I find it complicated you know when you make it from scratch but this one doing it on slow cooker, I would like to give it a go 😊.
I’m Filipina born Aussie raised and never liked Kare-Kare yet they made it all the time and added tripe too but maybe my parents just made crap versions 😂 This version looks amazing 🤩 I could also dial back the overbearing amount of peanut butter cause theirs was soooo peanuty and I’m pretty sure my aunties and parents never bothered caramelising the beef first or used a slow cooker. Thank you because I actually do love oxtail (and Oso Bucco) and eggplants and it’s been at least 25 years since I ate Kare-Kare. ❤
Kare kare is traditionally eaten with a side of sautéed shrimp paste. The saltiness of the shrimp paste works like magic with the slightly sweet kare stew
I'm such a big fan ! Thank you for all of the learning and cultural education. I have enjoyed everything i have seen and my favorites are the newsih travel blog style videos ! Ask to get in the kitchen and be part of the process for the wonderful food you are having !
we season our Kare-kare with Fish Sauce and served with sauted shrimp paste known as " Bagoong". sauteed in minced garlic, minced onions and chopped tomatoes seasoned with sugar plenty of chillis.
When you braise beef shin bone (or shank as you call it, Marion) it’s guaranteed deliciousness, no matter what cuisine you flavor it with! Makes an outstanding American beef stew or a French Boef Borguinon! Love the recipe.
According to food historians in the Philippines, Kare Kare is actually an Indian Dish that originated from the short British Occupation of Manila. Those Sepoy soldiers who stayed in the Philippines ( Indians that served in the British army) after the British left Manila the Spaniards overthrow them married Filipinas from Rizal province and they made a version of their own curry dish based from local ingredients available.
Some sauteed or blanched bokchoy at the end would give it another layer of flavor and healthier... and ofcourse to give the finishing touch... sauteed fermented shrimp paste... this gives a big umpppp! To the whole dish
Kare-kare is not complete without the distinctive salty "kick" of flavor from the Binagoongan (Filipino fermented shrimp paste sauteed with pork) or at least plain Filipino Bagoong (just the fermented shrimp paste). Kare-kare is traditionally under-salted in anticipation of the use of bagoong
Kare kare is so yummy more if you fry the eggplant and add some bokchoy , banana heart and with a a dip on a side of Filipino style spicy shrimp paste.
Pancit is actually the Filipino term for noodle so like Pancit bihon in english it's Bihon noodles so when you said Pancit noodle you actually said noodle noodle haha
You're nit picking. Like you wrote, "Pancit" is the Filipino term for noodle -- but it will refer to a Filipino noodle, rather than all kinds of noodles generally. So what she clearly means is that when that dish is cooked, she's referring to a Filipino noodle, not for example an Italian angel hair pasta.
@@nidhi1711 But yet if I called Wonder Bread "naan," you'd say "that's not naan!" That's because we've come to associate naan with a particular type of bread made in a specific way.
@@SuzanneBaruch Ma'am we don't call pasta noodles because pasta is pasta and noodle is noodle so I'm not nitpicking when I said Pancit is the Filipino term for noodles. We call any kind of noodle dish Pancit whether it is glass noodle, egg noodle, etc. I know my own language well enough Ma'am thank you
Beef shank if much better choice i also use stewing beef bcoz those cuts has more meats unlike ox tail. Love watching your show also thank you for giving our food a chance to be on your show. Also a beef tripe we add that to kare kare as well.
Yummy kare kare version marion! Will try your version and slow cook it. Theres a trend lately here in the Phils serving CRISPY KARE KARE wnere in you deconstruct it and serve it with crispy pork belly and sauce as the bed on the plate
WoW....soooooo yummy pork adobo...my boss likes my version pork or chicken adobo too...thank you so much to include our popular dish in you're fantastic show...watching from HongKong🇭🇰
try eating your kare-kare with sauteed bagoong or shrimp paste ... you will love it more 😇😇😇 also since you're already at it, SISIG is also a very delicious Filipino dish that is a must try ... 😇😇😇 more power to you Ms. Marion 😇😇😇
Marion, ❤excellent cooking going on here on your cooking channel! I must say that I have never been acquainted with this kind of creative cooking with so much interesting difference and ❤wonderful exciting complexity in the ingredients of these wonderful dishes from different places in the world ❤😊good cooking at its very best! Bravo Marion my friend! 😊
G'day Marion, I'm loving all the dishes you cook on this channel, I swear my mouth goes into watering overdrive. I have a question about your lovely wok that you designed and that question is, is it compatible with an induction cook top? I really hope so as I love the design of it. Cheers James
Optional pro tip for the pancit bihon: Fry the fat removed from the pork belly. Down to a crisp. Make it a crunch toppings at the end of pancit bihon. 🤌🤌🤌
Hey Marion, I'm quite new to your channel, and I'm in love already. All your dishes look absolutely mouth watering. I do have a question though, i notice you do leave a bit of fat on most meats when preparing them. I know you said alot of it breaks down and makes the meat tender, but I'm curious to know if it fully breaks down so you don't get any fatty mouthfuls. Keep being brilliant 😋🥰
Kare kare is traditionally eaten with a side dish of stir fried shrimp paste. The perfect bite is a spoon of rice with the sauce and meat and a small portion of the shrimp paste :)
I love Filipino dishes. I will try them again during Christmas season. They reminds me of my Filipino friends. Lots of love from Kenya
Fun fact on the history of Kare-Kare. It originated in Pampanga from Indonesian immigrants. It was originally named “Kari” (curry) and was made of catfish, turmeric and lemongrass which gave it that rich vibrant colour. When the people in Pampanga began to move to Manila to work in the city, Kapampangan expats started setting up small huts on the side of the roads where they would sell Kari to remind their homesick people of their hometown while working in Manila. However, fresh Catfish was replaced with Beef off-cuts, Turmeric was replaced with Annato and other more accessible ingredients in Manila. the resulting variation was dubbed “Kare-Kare” - a sort of parody of the original dish. Over time, the Kare-Kare vendors in their huts diversified to sell other popular Filipino foods like sinigang and pancit malabon to attract more customers. However, the name that the locals used to refer to the curry huts stuck! That’s why we call any local diners on the side of the road “Karinderias” - the remnants of the history of the Kari huts from Pampanga :)
This is so interesting! I grew up in Davao City and lived in Manila as well and remember always having Kare-kare at birthdady parties and big events. I never knew the origins of this yummy dish. Thank you for sharing!
Really? It's a different story from, what I've read. Whatever it is, I prefer our own Kare-kare than curry.
FunFACT: curry and kare-kare is (1000%) totally DIFFERENT from indonesia curry 🤣🤣🤣🤣
( PILIPINO MUSLIM already use CURRY or "TRADITIONAL WEEDING FOOD" almost same Food in Indonesian food now) before indonesia ( country ) exist 🤣 because of BROKEN MALAY
in fact ( Philippines is the first MUSLIM COUNTRY in ASEAN) also a FIRST CHRISTIAN COUNTRY in ASEAN ( kare-kare ) use by PILIPINO during SPANISH era 😂
How did peanut butter make it into the equation?
?????
I'm a Filipino, and I love watching your kitchen vlogs. We really appreciate that you like some of the Filipino dishes, and giving it a try to cook is so amazing. I love Thai cuisines as well, and you can't deny how good and satisfying they are. This is the reason why I enjoyed so much watching and I also tried to cook some of the dishes in your vlogs. Thank you and wish the best for your channel. 😊👍❤🇵🇭
I still would love to see your take on Bangus Sisig. My favorite Filipino dish I can’t get enough of.
Our traditional version uses ox tail with the skin on which we also eat but the gelatinous texture is generally a turnoff for western palates. However, the skin has this added benefit of adding collagen to the sauce with gives it this lovely rich velvety mouthfeel. As a hack I would recommend adding a piece of ox face skin to the broth as it simmers and fish it out after 3 hours.
I add a piece of ox face to all my slow cook stews which improves the texture of the sauce tremendously and I highly recommend it.
Hi Marion, I have a perfect filipino version of, barbeque spareribs, buy a good amount of: beef ribs, marinade is a quarter of cider vinegar, a quarter of ketchup, a quarter of housin sauce, little pepper, little salt, half a cup of brown sugar, and a half a cup of low sodium kikoman sauce, and finally, half of green jalapeno pepper, cut a half an onion, garlic half, then saute in canola oil, and add it in with the beef ribs, cook till beef ribs are fall of the bone, if you like pineapple, you can add a half already cut in can. Then pour in round big bowl, and enjoy!
As a guy that spent time in the Philippines, I would like to showcase something like this. Outstanding recipe. Thanks for posting!
Thank you, Marion. I enjoy Philippine cuisine. Now I have more recipes to try out!!!😊
Love when our dish is being shared by different cultures 💗💓💞💕
wow KARE kare amazing food also adobo and halo-halo
I love that you're cooking Filipino dishes! There are a lot of pancit varieties, bihon is one of my favorites! You should try pancit palabok!
Traditionally, the vegetables are cooked until just tender but firm, the thing with cooking the vegetables like eggplant in a slow cooker, it will disintegrate or will be too soft. Also, sauteed shrimp paste is served with kare kare as a side dish. The sharp saltiness of the shrimp paste comlpiments the kare kare.
Filipino here, thanks for making this video 🥰
Yay !! 🇵🇭🇵🇭🇵🇭 Thanks for repping our food Marion 💕
Hi Marion, I love your recipes, i tried some of them and they were delicious and very easy to follow. I’m glad you have your own version of some Filipino dishes, they all look delicious to me. I’m a Filipino based in Sydney and I don’t really cook kare-Kare as I find it complicated you know when you make it from scratch but this one doing it on slow cooker, I would like to give it a go 😊.
You nailed it Marion! The way Filipino cooked🎉🎉🎉
Thanks for sharing these recipes. Annato seeds, powder n paste are also available in most Hispanic grocery stores.
your version is easy to follow..thank you for cooking our dishes. you pronounced well our dishes name too.
I’m Filipina born Aussie raised and never liked Kare-Kare yet they made it all the time and added tripe too but maybe my parents just made crap versions 😂 This version looks amazing 🤩 I could also dial back the overbearing amount of peanut butter cause theirs was soooo peanuty and I’m pretty sure my aunties and parents never bothered caramelising the beef first or used a slow cooker.
Thank you because I actually do love oxtail (and Oso Bucco) and eggplants and it’s been at least 25 years since I ate Kare-Kare. ❤
Kare kare is traditionally eaten with a side of sautéed shrimp paste. The saltiness of the shrimp paste works like magic with the slightly sweet kare stew
I'm such a big fan ! Thank you for all of the learning and cultural education. I have enjoyed everything i have seen and my favorites are the newsih travel blog style videos ! Ask to get in the kitchen and be part of the process for the wonderful food you are having !
we season our Kare-kare with Fish Sauce and served with sauted shrimp paste known as " Bagoong". sauteed in minced garlic, minced onions and chopped tomatoes seasoned with sugar plenty of chillis.
she’s literally a god in the kitchen i love you marion haha
Thanks Marion’s for sharing your own version our filipino recipes 🤗
When you braise beef shin bone (or shank as you call it, Marion) it’s guaranteed deliciousness, no matter what cuisine you flavor it with! Makes an outstanding American beef stew or a French Boef Borguinon!
Love the recipe.
currently its lunch here, i haven't eaten yet.. now im craving
Thanks Marion for featuring some of our Filipino dishes.Kare kare is my favorite.
I wanna see Marions version of our famous vegetable dish Pinakbet🥰😁
i'm pilipino and i do ixactly the same put all together including salt and pepper in your taste good job marion's and God bless
The adobo is so different to the one I grew up with but I can't wait to try this version, it looks divine
According to food historians in the Philippines, Kare Kare is actually an Indian Dish that originated from the short British Occupation of Manila. Those Sepoy soldiers who stayed in the Philippines ( Indians that served in the British army) after the British left Manila the Spaniards overthrow them married Filipinas from Rizal province and they made a version of their own curry dish based from local ingredients available.
Serve kare kare with sautéed shrimp paste on the side and that will complete the dish.😊
I hope to see your own take on Sinigang, one of the best Filipino dish in my opinion.
Thank you Marion for cooking our pilipino dish
Chef Marion👏😋 You are simply d’best! I am an amateur in the kitchen and I am surely learning from you! I just love your technique! Smooth!
Adobo sa gata (coconut cream) 👌 try adding banana blossom. Soo good!
The colors and textures of the food are so vibrant and inviting😋😍
Thank you for sharing our food,, I love Kari-Kari 😋😋🇵🇭🇺🇸
TY TY TY! Love Filipino foods, pancit being one of faves!! Will be making ALL of these!
❤️😍🇵🇭 Proud Filipino here.. yummy food and staple dishes in the Philippines
Some sauteed or blanched bokchoy at the end would give it another layer of flavor and healthier... and ofcourse to give the finishing touch... sauteed fermented shrimp paste... this gives a big umpppp! To the whole dish
Proud Filipino here ❤
👏👏👏🤤🤤🤤😍😍😍
YAY! THANK YOU MARION!! Gonna share this video w my mummy, she loves ur recipes and I'm sure she gonna love this! 🇵🇭🇵🇭🇵🇭
I like your version of our filipino kare kare. I will try to cook your version
Shout out mam!!! I always watching your cooking vedios... thank u so much!!
Thanks for this, Marion! ❤ (But you should try Karekare with bagoong/Filipino shrimp paste, brings out the Karekare's flavor more)
Agree!!
Kare-kare is not complete without the distinctive salty "kick" of flavor from the Binagoongan (Filipino fermented shrimp paste sauteed with pork) or at least plain Filipino Bagoong (just the fermented shrimp paste). Kare-kare is traditionally under-salted in anticipation of the use of bagoong
I like eating Kare Kare with a side of bagoong or Filipino shrimp paste
Kare kare is so yummy more if you fry the eggplant and add some bokchoy , banana heart and with a a dip on a side of Filipino style spicy shrimp paste.
Love it Marion! Thank you for embracing Filipino dishes on your channel. Can you do a version of pinakbet and Laing?
For our version of Kare Kare, we add tripe and banana hearts which has a meaty taste to it. Wel always eat it with eice and fissh paste
it's outrageous how nice and tasty that looks
Pancit is actually the Filipino term for noodle so like Pancit bihon in english it's Bihon noodles so when you said Pancit noodle you actually said noodle noodle haha
Like Naan Bread... 🤣
😂😂😂
You're nit picking. Like you wrote, "Pancit" is the Filipino term for noodle -- but it will refer to a Filipino noodle, rather than all kinds of noodles generally. So what she clearly means is that when that dish is cooked, she's referring to a Filipino noodle, not for example an Italian angel hair pasta.
@@nidhi1711 But yet if I called Wonder Bread "naan," you'd say "that's not naan!" That's because we've come to associate naan with a particular type of bread made in a specific way.
@@SuzanneBaruch Ma'am we don't call pasta noodles because pasta is pasta and noodle is noodle so I'm not nitpicking when I said Pancit is the Filipino term for noodles. We call any kind of noodle dish Pancit whether it is glass noodle, egg noodle, etc. I know my own language well enough Ma'am thank you
Beef shank if much better choice i also use stewing beef bcoz those cuts has more meats unlike ox tail. Love watching your show also thank you for giving our food a chance to be on your show. Also a beef tripe we add that to kare kare as well.
Great Job Marion looks yum 😋
All great takes on 3 traditional Filipino dishes! Just missed the shrimp paste to eat with kare kare. Major homesickness 😅 kicking in
I love love love your personality and watching your videos❤❤❤
Love,love Phillipino food!! Thanks Marion👏💕
Yummy kare kare version marion! Will try your version and slow cook it. Theres a trend lately here in the Phils serving CRISPY KARE KARE wnere in you deconstruct it and serve it with crispy pork belly and sauce as the bed on the plate
Honestly, the way you cook or make these Filipino dishes looks waaaaaayyy more delicious than most of the ones I had here in the Philippines 😆✌😘
I’m definitely going to try to make the pancit!
Try it with Reno Liverspread. ❤
Aaahhhhh i love the kare kare. I wanna try cooking it here.
I like the version of your Kare kare. . Hmm looks delicious
WoW....soooooo yummy pork adobo...my boss likes my version pork or chicken adobo too...thank you so much to include our popular dish in you're fantastic show...watching from HongKong🇭🇰
Thank you!!
try eating your kare-kare with sauteed bagoong or shrimp paste ... you will love it more 😇😇😇
also since you're already at it, SISIG is also a very delicious Filipino dish that is a must try ... 😇😇😇
more power to you Ms. Marion 😇😇😇
Thank you for sharing watching full support
Yummy 😋! All my fav. and also sinigang baboy (pork)..
I used to put coconut milk in my adobo too. Sooooo lit. ❤❤
Looks 👍... your kare-kare version looks delicious and so tender and creamy. Your adobo w/ coconut cream... I will try that.😊😊😊
thank you for sharing
Thanks 💜
Thanks for sharing.. Tasty and delicious ♥️♥️♥️♥️
Not tonight Marion. We are having your bao buns with your char shiu pork for dinnnneeerr😋😋😋!!!
Marion, ❤excellent cooking going on here on your cooking channel! I must say that I have never been acquainted with this kind of creative cooking with so much interesting difference and ❤wonderful exciting complexity in the ingredients of these wonderful dishes from different places in the world ❤😊good cooking at its very best! Bravo Marion my friend! 😊
Kare kare is best with bagoong ( shrimp paste)
All the recipes looked great! I never thought to use osso buco or veal shank 🍖for the kare kare. I should try that next time.
Marion, love your cooking presentations and dishes . You light up my day! Thank you so much ☺️
The dishes look too good. Thanks for a great video.
Still waiting for Marion's take on sinigang. Pweaaaaaaaaaaase.
For the pancit, Kalamansi or Philippine lemon is commonly used.
Recipes look awesome! Try adding a couple of tablespoons of fish sauce to the pansit noodles or even fresh shrimp. Aloha from Hawaii!
Just ❤ u Marion from your Filipino fan
G'day Marion, I'm loving all the dishes you cook on this channel, I swear my mouth goes into watering overdrive. I have a question about your lovely wok that you designed and that question is, is it compatible with an induction cook top? I really hope so as I love the design of it. Cheers James
Yes! Our Mako wok works with all stove tops! - Team Marion's Kitchen
Please try best soup dish in the Philippines called Sinigang na Baboy it's so good!
The food looks so delicious I want to eat it
Optional pro tip for the pancit bihon: Fry the fat removed from the pork belly. Down to a crisp. Make it a crunch toppings at the end of pancit bihon. 🤌🤌🤌
All yummy❤😊
Marion, would you please tell me the brand of your non stick pan/Wok you cooked the Adobo in? Cheers. x Nell.
Love this❤yum😊
Wow that is so delicious 🤤
Hi Ms Marion, Please try “Paksiw” recipe.
Hey Marion, I'm quite new to your channel, and I'm in love already. All your dishes look absolutely mouth watering.
I do have a question though, i notice you do leave a bit of fat on most meats when preparing them. I know you said alot of it breaks down and makes the meat tender, but I'm curious to know if it fully breaks down so you don't get any fatty mouthfuls. Keep being brilliant 😋🥰
Kare-Kare is best served with Bagoong (sauteed shrimp paste)
Perfect ❤
Hello Marion, please try Beef Pares or Beef Mami 🙂
Yum 😋 and thank you. Super excited!! Will try these recipes and make pandasol honey buns.
💐 beautiful as always Marion. 🫶
~ Gretchen ~
Wow yummy maam
We don’t put vinegar in our kare kare 😂 you need to partner it with steam rice and a little bit of shrimp paste as well but nice try…🥰