ABI'S KARE-KARE Ingredients: MUTTON KARE KARE 1 kg mutton with bones 2L water 4 red onions, julienned, caramelized 4 red tomatoes, diced 1/4 cup cooking oil 1/4 cup annatto seeds 1 cup Lily’s Peanut Butter Unsalted 1 cup crushed peanuts 1 tbsp turmeric powder 1 tbsp garam masala 1 tbsp cumin powder 1 cinnamon Stick 3 cardamom pods 1 tali sitaw 2 pieces eggplant, sliced 1 bundle pechay, stalks cut off fish sauce (to taste) bagoong (to taste) cooked plain white rice - long grained preferably basmati Homemade Bagoong 1 cup oil 3 cups raw alamang 6 garlic cloves, minced white sugar, to taste salt to taste Cilantro Coconut Mixture grated coconut 1 thumb ginger coriander Procedure: Mutton Kare Kare 1. Boil mutton in water with salt, pepper, bay leaf, and white onions until tender. 2. Caramelize onions before adding tomatoes and bay leaf and cooking until both ingredients deepen in color. 3. Add in pre-cooked mutton along with the liquid it was boiled in before coloring with annatto seeds with the help of a strainer 4. Add in crushed nuts and peanut butter until desired flavor and texture before adding, turmeric, garam masala, cumin, cinnamon, and cardamom 5. Finish with choice of vegetables such as, sitaw, eggplant, and pechay before doing final adjustments to flavor with fish sauce and bagoong. Toasted Coconut and Coriander 1. Toast coconut in a pan until brown before placing in a food processor along with ginger, coriander and a splash of water. Bagoong 1. Cook garlic in oil for 2 minutes before adding alamang and finishing with white sugar and salt until not too sweet.
Abi should be the permanent host of the Crossing Borders series and more videos. She have something that make the series fun and educational. She feels like your favorite teacher/professor imparting you knowledge while being also a cool friend.
OMG! I am actually searching for a gastronomy aspect in Cainta because I study in Manila for my thesis and I HAVE LIVED IN CAINTA ALLY MY LIFE -- and I didn't know this before! Thank you FEATR and Abi for this ep!
Tracing our roots back is always a grounding and eye opening feeling in general, whether thru food, or anything, it lights out patriotism in a sense. And the innovation thru food is a next level! Thank you Chef Abby and I also feel that you are the right person for this type of content. 🙏
Abi going home to Featr is always a treat! Better than the other one that thankfully doesn't guest as much hahah anyway matter of preference of content creators. Ang cute talaga ni Abi and her energy. She deserves all the recognition of being our Lumpia queen. wow that's something I learned today Kari and the influence of India in our flavors. Such an interesting take on this fusion of Indian and Filipino flavors. This is why I love Featr.
So cool seeing the Indian guy speak fluent Tagalog. One time I was in France and spotted an Indian lady and a Vietnamese lady having a conversation IN VIETNAMESE! Indians are globally so versatile!
What a wonderful video this is. Knowing the history of this dish and how Filipino did their twist due to the spices that’s available. It’s so interesting. We still have a lot of dishes influenced by our forefathers that settled in our country, Thanks Chef Abi for this vid.
grew in cainta, and have been told that our great grand parents were actually indians who settled in Cainta. had a sneaking suspicion that Kare-kare and curry had a strange relationship ever since. add the kakanin specialties know in rizal too.
I still remember a time when my aunts in Magálang called our meat dish with a thick creamy sauce made of ground toasted peanuts, fresh grated turmeric, saffron, pepper, garlic and thickened with toasted rice powder, KARI ‘curry,’ while they called the ones cooked by Filipinos as KARI-KARI or ‘curry-like’ because my aunts said, “É ré tutúran” ‘they can’t get it right.’ The Province of Pampanga is currently known as the culinary capital of the Philippines. SÍSIG BÁBÎ, a traditional Kapampángan dish of chopped grilled pig’s ears and cheeks mixed with Kalamunding (Citrofortunella microcarpa) juice, chopped onions, chopped grilled chicken liver, salt and pepper that has evolved and later developed uniquely in Angeles City has become the Kapampángan signature dish. Tradition has it however that KARI, and not SÍSIG BÁBÎ, was once the Kapampángan’s signature dish. Even local historian Mariano A. Henson mentioned it in his 1960 book “Taste and Ways of the Pampango.” Kapampángan cooks are traditionally called MAGKAKARI ‘those who specialize in KARI’ and their eateries are known as KARIYAN ‘places that cook and serve KARI.’ Kapampángan were said to establish the first KARIYAN (carijan) in Manila during the Spanish era to cater to the homesick Kapampángan colonial bureaucrats, soldiers, sailors and students who were working and studying in Intramuros. The KARIYAN, written in the Spanish orthography as “carijan“, later became the ‘carinderias’ we know today. The root of the word “carinderia” is KARI, written as CARI in the Spanish orthography. When Filipinos (Tagalogs) started putting up their own Carijan, Kapampángans arrogantly called the Filipino (Tagalog) version of their dish KARI-KARI (curry-like), a poor copy of the Kapampángan KARI. It was said that when the Port of Yokohama was opened to the world on June 2, 1859, Kapampángan sailors who worked on French ships opened up their own KARIYAN for their fellow Kapampángan sailors who regularly made their way to Japan. KARIYAN was written in Kanji as 咖喱飯 (KA-RI-HAN), where 咖喱 (KARI) meant “curry” and 飯 (HAN) meant “rice”. I wonder if our KARI was not the ancestor of the popular Japanese dish カレーライス (kare raisu) ‘curry rice’ and not the one introduced by the British as the official history tells it. When Filipino (Tagalog) became the dominant language, many Kapampángan “carinderia” began renaming their dish in Tagalog. They started calling our KALÁME as “kakanin”, our PINDANG as “tocino”, our TIDTAD as “dinuguan”, our TIBUKTÍBUK as “maja blanca” and our KARI as “kare-kare.” Many young Kapampángans are growing up not knowing the original name of their mother’s dish. Source: siuala.com/kari-curry-versus-kari-kari-curry-like/?fbclid=IwY2xjawILJTRleHRuA2FlbQIxMAABHRFgdCzVg-CzKitTVDdeb7dhZzHppJQUQGyxTfD1K0xfguW_YWrwH42p6Q_aem_5wj3nXy7jzggh7jF852elw
To begin with, how would you say Sisig Babi is traditionally Kapampangan when calamunding is just a recent genetic hybrid invention in the 20th century? Hahaha. And a chopped boiled ears and maskara of a pig soaked in vinegar is a dish with different names you can find anywhere else in the Philippines, not just Pampanga.
Resources can be Alcantara family, tourism officer was also from UP! One of the Alcantara heir still has the autobiography you can work on. Hay!! I love this
Garlic cheese naan/pakistan parotha plus mutton kadai or mutton karahi mild spice at chicken lollipo grabe Walang katulad ang sarap. Sarap talaga indian food
I had the pleasure of visiting Mumbai and Delhi - as a huge fan of Indian food, it was truly a paradise for me. While it's important not to be too judgmental, it’s also wise to stay cautious. That said, don’t be afraid to try something new - you might just surprise yourself with how much you enjoy it! PS. Chef is cute hahaha)
You did justice to the Indian Sepoys of the past! You connected their way of supposedly cooking traditional curry. Blame it on the British [East India Company] for reasons why the Indians came up with Kare-Kare coz they don't want to trade Indian spices to the Spanish back then. Good work Chef Abi! Don't mind them traditional lolo's and lola's who are definitely flippin' in their graves now after watching this video.
well honestly kare-kare is my most favority ulam of all time eversince natikman ko ung luto ni nanay (lola) ko hinanap-hanap ko na talaga. kaya kapag nakakakaen ako ng kare-kare na luto ng iba e di nawawala yung comparison sa luto ni nanay. bakit ko paborito? #1 masarap #2 may gulay kaya for me all in 1 dish na sya lalo't mahilig ako kumaen ng sitaw, talong @ pechay plus puso ng saging. ang sarap pnauodin tinapos ko talaga nakakagutom @ nakakamiss si nanay (she's already @ our lord's side)
Try curry in Nepal. There's no such coconut but it has a lot of tomato and the spices and that makes their curry delicious and they r adding coriander just for a garnish but it's really good when mix it together.
The British did capture Manila (and few neighboring areas) but only held it for only 20 months. I dont think this short period of time brought Indian influence in the local cuisine which was actually predominantly Spanish. I believe the influence came about from prior interaction with India.
FYI.. version ng mga taga Pampanga ang kare-kare na merong dinikdik na mani or peanut butter... There are other versions of that specific viand na ma-experience mo pa like sa Bulacan.. para lumapot ang sauce nito at gumagamit sila ng mashed kalabasa, dinikdik na linga or galapong.. hinahaluan din ito ng gata ng niyog dahil madaming puno ng niyog sa Bulacan at pinapupula ang sarsa dahil sa atsuete.. sa totoo lang hindi ganun kaalatan ang sarsa ng kare-kare.. umaalat lang naman ito dahil sa tineternuhan ito ng bagoong alamang na pinigaan ng kalamansi..
Am I the only one who thinks panipuri is (slightly) reminiscent to bite-sized lumpiang gulay that's a bit kamote-forward? And I mean having the queen herself dissect it is so fitting lol panipuri lumpia, anyone??
ABI'S KARE-KARE Ingredients: MUTTON KARE KARE 1 kg mutton with bones 2L water 4 red onions, julienned, caramelized 4 red tomatoes, diced 1/4 cup cooking oil 1/4 cup annatto seeds 1 cup Lily’s Peanut Butter Unsalted 1 cup crushed peanuts 1 tbsp turmeric powder 1 tbsp garam masala 1 tbsp cumin powder 1 cinnamon Stick 3 cardamom pods 1 tali sitaw 2 pieces eggplant, sliced 1 bundle pechay, stalks cut off fish sauce (to taste) bagoong (to taste) cooked plain white rice - long grained preferably basmati Homemade Bagoong 1 cup oil 3 cups raw alamang 6 garlic cloves, minced white sugar, to taste salt to taste Cilantro Coconut Mixture grated coconut 1 thumb ginger coriander Procedure: Mutton Kare Kare 1. Boil mutton in water with salt, pepper, bay leaf, and white onions until tender. 2. Caramelize onions before adding tomatoes and bay leaf and cooking until both ingredients deepen in color. 3. Add in pre-cooked mutton along with the liquid it was boiled in before coloring with annatto seeds with the help of a strainer 4. Add in crushed nuts and peanut butter until desired flavor and texture before adding, turmeric, garam masala, cumin, cinnamon, and cardamom 5. Finish with choice of vegetables such as, sitaw, eggplant, and pechay before doing final adjustments to flavor with fish sauce and bagoong. Toasted Coconut and Coriander 1. Toast coconut in a pan until brown before placing in a food processor along with ginger, coriander and a splash of water. Bagoong 1. Cook garlic in oil for 2 minutes before adding alamang and finishing with white sugar and salt until not too sweet.
Additional info: the Sepoys who settled in Cainta were Indian soldiers who were part of the British occupation of Manila in 1762. The Sepoys deserted the British army and married locals from Cainta.
Nice story on the history. Lesson: when a Dish has evolved from Point A to point B, don't try to create A.5 to avoid wasting your time, the process of evolution didn't stop there for a reason.
Could you share the full list of ingredients and detailed cooking instructions? I'd love to give it a try, but I'm having a bit of trouble understanding the directions. Thanks! 😊
ABI'S KARE-KARE Ingredients: MUTTON KARE KARE 1 kg mutton with bones 2L water 4 red onions, julienned, caramelized 4 red tomatoes, diced 1/4 cup cooking oil 1/4 cup annatto seeds 1 cup Lily’s Peanut Butter Unsalted 1 cup crushed peanuts 1 tbsp turmeric powder 1 tbsp garam masala 1 tbsp cumin powder 1 cinnamon Stick 3 cardamom pods 1 tali sitaw 2 pieces eggplant, sliced 1 bundle pechay, stalks cut off fish sauce (to taste) bagoong (to taste) cooked plain white rice - long grained preferably basmati Homemade Bagoong 1 cup oil 3 cups raw alamang 6 garlic cloves, minced white sugar, to taste salt to taste Cilantro Coconut Mixture grated coconut 1 thumb ginger coriander Procedure: Mutton Kare Kare 1. Boil mutton in water with salt, pepper, bay leaf, and white onions until tender. 2. Caramelize onions before adding tomatoes and bay leaf and cooking until both ingredients deepen in color. 3. Add in pre-cooked mutton along with the liquid it was boiled in before coloring with annatto seeds with the help of a strainer 4. Add in crushed nuts and peanut butter until desired flavor and texture before adding, turmeric, garam masala, cumin, cinnamon, and cardamom 5. Finish with choice of vegetables such as, sitaw, eggplant, and pechay before doing final adjustments to flavor with fish sauce and bagoong. Toasted Coconut and Coriander 1. Toast coconut in a pan until brown before placing in a food processor along with ginger, coriander and a splash of water. Bagoong 1. Cook garlic in oil for 2 minutes before adding alamang and finishing with white sugar and salt until not too sweet.
Is there are restaurant that features this fusion dish? asking because I'm really curious and would like to try it out before doing all that work :P (I usually cook for ten)
Challenge the cook to do their kare-kare without the use of a ‘commercial’ peanut butter. Without that jar’d PB they’ll be at a loss. The quality of their kare-kare dish comes from the ingredients/contents of the ‘commercial peanut butter’ that they use. Er.go … “It’s the Peanut Butter.” (Question: Local? or Stateside Brand?
Wrong. All the things you said are wrong. :-) Never you can find any carinderia word in Spanish dictionaries as Spanish. Bagoong has already been documented in pre colonial Philippines. Wag magkalat ng maling info while using English to make it look credible.
ABI'S KARE-KARE
Ingredients:
MUTTON KARE KARE
1 kg mutton with bones
2L water
4 red onions, julienned, caramelized
4 red tomatoes, diced
1/4 cup cooking oil
1/4 cup annatto seeds
1 cup Lily’s Peanut Butter Unsalted
1 cup crushed peanuts
1 tbsp turmeric powder
1 tbsp garam masala
1 tbsp cumin powder
1 cinnamon Stick
3 cardamom pods
1 tali sitaw
2 pieces eggplant, sliced
1 bundle pechay, stalks cut off
fish sauce (to taste)
bagoong (to taste)
cooked plain white rice - long grained preferably basmati
Homemade Bagoong
1 cup oil
3 cups raw alamang
6 garlic cloves, minced
white sugar, to taste
salt to taste
Cilantro Coconut Mixture
grated coconut
1 thumb ginger
coriander
Procedure:
Mutton Kare Kare
1. Boil mutton in water with salt, pepper, bay leaf, and white onions until tender.
2. Caramelize onions before adding tomatoes and bay leaf and cooking until both ingredients deepen in color.
3. Add in pre-cooked mutton along with the liquid it was boiled in before coloring with annatto seeds with the help of a strainer
4. Add in crushed nuts and peanut butter until desired flavor and texture before adding, turmeric, garam masala, cumin, cinnamon, and cardamom
5. Finish with choice of vegetables such as, sitaw, eggplant, and pechay before doing final adjustments to flavor with fish sauce and bagoong.
Toasted Coconut and Coriander
1. Toast coconut in a pan until brown before placing in a food processor along with ginger, coriander and a splash of water.
Bagoong
1. Cook garlic in oil for 2 minutes before adding alamang and finishing with white sugar and salt until not too sweet.
@FEATR, Ms @Abi @LumpiaQueen, try na yan as Friend Lumpiang Kare-Kare
Abi should be the permanent host of the Crossing Borders series and more videos.
She have something that make the series fun and educational. She feels like your favorite teacher/professor imparting you knowledge while being also a cool friend.
The “Crossing Borders” series has been fire, lately. Awesome content, FEATR. If you need a Davao guy, just holler! 😁
OMG! I am actually searching for a gastronomy aspect in Cainta because I study in Manila for my thesis and I HAVE LIVED IN CAINTA ALLY MY LIFE -- and I didn't know this before! Thank you FEATR and Abi for this ep!
We're glad you learned something new!
Tracing our roots back is always a grounding and eye opening feeling in general, whether thru food, or anything, it lights out patriotism in a sense.
And the innovation thru food is a next level! Thank you Chef Abby and I also feel that you are the right person for this type of content. 🙏
Abi going home to Featr is always a treat! Better than the other one that thankfully doesn't guest as much hahah anyway matter of preference of content creators. Ang cute talaga ni Abi and her energy. She deserves all the recognition of being our Lumpia queen.
wow that's something I learned today Kari and the influence of India in our flavors.
Such an interesting take on this fusion of Indian and Filipino flavors. This is why I love Featr.
sinong other one, si Jollibee? 😂
So cool seeing the Indian guy speak fluent Tagalog. One time I was in France and spotted an Indian lady and a Vietnamese lady having a conversation IN VIETNAMESE! Indians are globally so versatile!
Filipinos found a match 😂
@@migspedition well...😂😂😂
What a wonderful video this is. Knowing the history of this dish and how Filipino did their twist due to the spices that’s available. It’s so interesting. We still have a lot of dishes influenced by our forefathers that settled in our country, Thanks Chef Abi for this vid.
grew in cainta, and have been told that our great grand parents were actually indians who settled in Cainta. had a sneaking suspicion that Kare-kare and curry had a strange relationship ever since. add the kakanin specialties know in rizal too.
I still remember a time when my aunts in Magálang called our meat dish with a thick creamy sauce made of ground toasted peanuts, fresh grated turmeric, saffron, pepper, garlic and thickened with toasted rice powder, KARI ‘curry,’ while they called the ones cooked by Filipinos as KARI-KARI or ‘curry-like’ because my aunts said, “É ré tutúran” ‘they can’t get it right.’
The Province of Pampanga is currently known as the culinary capital of the Philippines. SÍSIG BÁBÎ, a traditional Kapampángan dish of chopped grilled pig’s ears and cheeks mixed with Kalamunding (Citrofortunella microcarpa) juice, chopped onions, chopped grilled chicken liver, salt and pepper that has evolved and later developed uniquely in Angeles City has become the Kapampángan signature dish. Tradition has it however that KARI, and not SÍSIG BÁBÎ, was once the Kapampángan’s signature dish. Even local historian Mariano A. Henson mentioned it in his 1960 book “Taste and Ways of the Pampango.”
Kapampángan cooks are traditionally called MAGKAKARI ‘those who specialize in KARI’ and their eateries are known as KARIYAN ‘places that cook and serve KARI.’ Kapampángan were said to establish the first KARIYAN (carijan) in Manila during the Spanish era to cater to the homesick Kapampángan colonial bureaucrats, soldiers, sailors and students who were working and studying in Intramuros. The KARIYAN, written in the Spanish orthography as “carijan“, later became the ‘carinderias’ we know today. The root of the word “carinderia” is KARI, written as CARI in the Spanish orthography. When Filipinos (Tagalogs) started putting up their own Carijan, Kapampángans arrogantly called the Filipino (Tagalog) version of their dish KARI-KARI (curry-like), a poor copy of the Kapampángan KARI.
It was said that when the Port of Yokohama was opened to the world on June 2, 1859, Kapampángan sailors who worked on French ships opened up their own KARIYAN for their fellow Kapampángan sailors who regularly made their way to Japan. KARIYAN was written in Kanji as 咖喱飯 (KA-RI-HAN), where 咖喱 (KARI) meant “curry” and 飯 (HAN) meant “rice”. I wonder if our KARI was not the ancestor of the popular Japanese dish カレーライス (kare raisu) ‘curry rice’ and not the one introduced by the British as the official history tells it.
When Filipino (Tagalog) became the dominant language, many Kapampángan “carinderia” began renaming their dish in Tagalog. They started calling our KALÁME as “kakanin”, our PINDANG as “tocino”, our TIDTAD as “dinuguan”, our TIBUKTÍBUK as “maja blanca” and our KARI as “kare-kare.” Many young Kapampángans are growing up not knowing the original name of their mother’s dish.
Source: siuala.com/kari-curry-versus-kari-kari-curry-like/?fbclid=IwY2xjawILJTRleHRuA2FlbQIxMAABHRFgdCzVg-CzKitTVDdeb7dhZzHppJQUQGyxTfD1K0xfguW_YWrwH42p6Q_aem_5wj3nXy7jzggh7jF852elw
Heto pa: pia-ncr.blogspot.com/2024/04/kari-kari-takes-over-filipino-cuisine.html
To begin with, how would you say Sisig Babi is traditionally Kapampangan when calamunding is just a recent genetic hybrid invention in the 20th century? Hahaha.
And a chopped boiled ears and maskara of a pig soaked in vinegar is a dish with different names you can find anywhere else in the Philippines, not just Pampanga.
Your fusion crush is one of the best texture , mapapakain ka talaga sa madaling Araw pag Nakita mo tong vid na to... Galing ❤❤❤
My Mom cooks Kare kare this way. Kapampangan ladies taught her in Nueva Ecija where they vacationed in the summer. I learned from her.
They’ve mentioned Biringhe and I hope they feature it next time. It’s one of Pampanga’s staple foods
Try also the Idli, parang putong puti , pero mas dry at tastes less yung idli kasi sinasawsaw sa curry
Fascinating. Love Abi's passion, too. Thank you for this!
Ang galing nito Abi! I remember my thesis in UP and it was about the history of Cainta as being Kain Tayo. You can elaborate on this ❤
Resources can be Alcantara family, tourism officer was also from UP! One of the Alcantara heir still has the autobiography you can work on. Hay!! I love this
I'm an avid fan of Indian Cuisine. As in I like everything about it! Will definitely try your recipe Abi!
Was just eating kare kare and this came up! Great job on this episode. 👏
Thank you for doing this segment of fusion of cultures and flavors absolutely eye opening.
The history is very educational. Hi Ruston! The Kapampangan Kare-Kare looks so colorful and delicious. Regards to Rohit. More power.
Masarap tlaga yan kinakain mo yan ang paborito namin mag asawa lagi kmi kumakain nyan lgi iniorder hihi
been loving this series!
Yum❤ love Indian food esp Southern India with their thalis, dhosas and chutneys
I thought namali ang Featr dahil I remember watching this episode before. It was on DFA's channel pala. Miss ko pa naman si Ate Abi here sa Featr. 🥲
Nagcollab na ba sila ni Ms Judy Ann? I can imagine how fun that is! 🙌✨
Garlic cheese naan/pakistan parotha plus mutton kadai or mutton karahi mild spice at chicken lollipo grabe Walang katulad ang sarap. Sarap talaga indian food
I had the pleasure of visiting Mumbai and Delhi - as a huge fan of Indian food, it was truly a paradise for me. While it's important not to be too judgmental, it’s also wise to stay cautious. That said, don’t be afraid to try something new - you might just surprise yourself with how much you enjoy it! PS. Chef is cute hahaha)
You did justice to the Indian Sepoys of the past! You connected their way of supposedly cooking traditional curry. Blame it on the British [East India Company] for reasons why the Indians came up with Kare-Kare coz they don't want to trade Indian spices to the Spanish back then.
Good work Chef Abi! Don't mind them traditional lolo's and lola's who are definitely flippin' in their graves now after watching this video.
more eps for Crossing Borders series pleaseeeeee
Wow sarap 😅 sayang nakaalis na kmmi nxt time😊
More Abi episodes pls
Love this series!
well honestly kare-kare is my most favority ulam of all time eversince natikman ko ung luto ni nanay (lola) ko hinanap-hanap ko na talaga. kaya kapag nakakakaen ako ng kare-kare na luto ng iba e di nawawala yung comparison sa luto ni nanay.
bakit ko paborito?
#1 masarap
#2 may gulay
kaya for me all in 1 dish na sya lalo't mahilig ako kumaen ng sitaw, talong @ pechay plus puso ng saging.
ang sarap pnauodin tinapos ko talaga nakakagutom @ nakakamiss si nanay (she's already @ our lord's side)
we missed you Abi dito sa FEATR!!
I want to try your Indian Filipino dish! Pls post the recipe.
I have to try this Recipe Abi, thank you for sharing, you’re a good narrator Abi. Love it
I love Indian food! I will visit the Indian food in Cainta, Rizal.
I LOVE KARE-KARE! AWEE! THANK YOU SO MUCH FOR THIS! 😮🎉❤❤
Ang gugwapo nman ng mga Indians na fineature d2. 😊❤️
titikman si Chef Rohit
Parang napanood ko na to pero di sko nalike bala napanood ko to sa ibang channel. Love to see abi in featr
Re upload na to pero sa ibang channel ata
Loved it! Gooojob Abi! Gooojob team FEATR ❤️
gusto kong kumain ang lahat ng pagkain sa videong ito 🤤
Ang galing ng vlog nato marami akong nalaman na hindi ko alam 😂😂
Pani is water, yun yung tamarind liquid
love the fusion of filipino-inidian cuisine
🎉🎉🎉 good job Featr and well done Abi! 👏👏👏👏
Love this episode
finally someone proved my kare kare theory is right! i lived near cainta, i should know. and the word cainta came from Kain ta-yo!
A very entertaining, enjoyable and educational video! 😊👍🏽
best episode ever!!!!
Try curry in Nepal. There's no such coconut but it has a lot of tomato and the spices and that makes their curry delicious and they r adding coriander just for a garnish but it's really good when mix it together.
Star Punjabi is so goooood!
love this episode!
The British did capture Manila (and few neighboring areas) but only held it for only 20 months. I dont think this short period of time brought Indian influence in the local cuisine which was actually predominantly Spanish. I believe the influence came about from prior interaction with India.
You need to watch how she explains it. Her explanations are more logical than your " I don't think" or "I believe". haha.
dyan ako kumakain lagi pag break ko sa start indian dhaba haha may buffet din sila eat all youi can
love this ! super abi🎉
I´m going to try this ms. Abi 😍
FYI.. version ng mga taga Pampanga ang kare-kare na merong dinikdik na mani or peanut butter... There are other versions of that specific viand na ma-experience mo pa like sa Bulacan.. para lumapot ang sauce nito at gumagamit sila ng mashed kalabasa, dinikdik na linga or galapong.. hinahaluan din ito ng gata ng niyog dahil madaming puno ng niyog sa Bulacan at pinapupula ang sarsa dahil sa atsuete.. sa totoo lang hindi ganun kaalatan ang sarsa ng kare-kare.. umaalat lang naman ito dahil sa tineternuhan ito ng bagoong alamang na pinigaan ng kalamansi..
16:15 omg thats where I buy my Indian cravings!
Great series 👍🏽
Awesome content ❤❤❤❤❤
grabeee ang sarap namaann huhu
Am I the only one who thinks panipuri is (slightly) reminiscent to bite-sized lumpiang gulay that's a bit kamote-forward? And I mean having the queen herself dissect it is so fitting lol panipuri lumpia, anyone??
Well articulated Abi! Great video! 👍
Thank you! 😁
Abi, what other spices did she add? Salt, pepper? The kare kare looks so scrumptious.
I love the Pistachio Kare Kare of Chef Reggie Aspiras and the traditional Kare Kare of Iyas. Yummy! Love the episode!
So good!
@featrmedia I find your channel inspiring and thanks for showcasing Filipino food and culture. World class, indeed! Keep up the good work, always!
😊❤
Love kare kare dish ❤❤❤
💜
what is the name of the Indian Carinderia in Cainta pls???
I need this recipe! Nakakapanlaway! 😁
Please post it
ABI'S KARE-KARE
Ingredients:
MUTTON KARE KARE
1 kg mutton with bones
2L water
4 red onions, julienned, caramelized
4 red tomatoes, diced
1/4 cup cooking oil
1/4 cup annatto seeds
1 cup Lily’s Peanut Butter Unsalted
1 cup crushed peanuts
1 tbsp turmeric powder
1 tbsp garam masala
1 tbsp cumin powder
1 cinnamon Stick
3 cardamom pods
1 tali sitaw
2 pieces eggplant, sliced
1 bundle pechay, stalks cut off
fish sauce (to taste)
bagoong (to taste)
cooked plain white rice - long grained preferably basmati
Homemade Bagoong
1 cup oil
3 cups raw alamang
6 garlic cloves, minced
white sugar, to taste
salt to taste
Cilantro Coconut Mixture
grated coconut
1 thumb ginger
coriander
Procedure:
Mutton Kare Kare
1. Boil mutton in water with salt, pepper, bay leaf, and white onions until tender.
2. Caramelize onions before adding tomatoes and bay leaf and cooking until both ingredients deepen in color.
3. Add in pre-cooked mutton along with the liquid it was boiled in before coloring with annatto seeds with the help of a strainer
4. Add in crushed nuts and peanut butter until desired flavor and texture before adding, turmeric, garam masala, cumin, cinnamon, and cardamom
5. Finish with choice of vegetables such as, sitaw, eggplant, and pechay before doing final adjustments to flavor with fish sauce and bagoong.
Toasted Coconut and Coriander
1. Toast coconut in a pan until brown before placing in a food processor along with ginger, coriander and a splash of water.
Bagoong
1. Cook garlic in oil for 2 minutes before adding alamang and finishing with white sugar and salt until not too sweet.
Looks yummy! 😍
You're gonna love it!
Additional info: the Sepoys who settled in Cainta were Indian soldiers who were part of the British occupation of Manila in 1762. The Sepoys deserted the British army and married locals from Cainta.
Nice story on the history.
Lesson: when a Dish has evolved from Point A to point B, don't try to create A.5 to avoid wasting your time, the process of evolution didn't stop there for a reason.
Sarap siguro niyan may yogurt sa gilid, pipili ka kung bagoong alamang o yogurt 😂
Baka anak kita?! Hehehe..Mana ka sa akin..Mahilig sa lumpia..
Good on you Abi- posh on U P
Was this a reupload?
Could you share the full list of ingredients and detailed cooking instructions? I'd love to give it a try, but I'm having a bit of trouble understanding the directions. Thanks! 😊
ABI'S KARE-KARE
Ingredients:
MUTTON KARE KARE
1 kg mutton with bones
2L water
4 red onions, julienned, caramelized
4 red tomatoes, diced
1/4 cup cooking oil
1/4 cup annatto seeds
1 cup Lily’s Peanut Butter Unsalted
1 cup crushed peanuts
1 tbsp turmeric powder
1 tbsp garam masala
1 tbsp cumin powder
1 cinnamon Stick
3 cardamom pods
1 tali sitaw
2 pieces eggplant, sliced
1 bundle pechay, stalks cut off
fish sauce (to taste)
bagoong (to taste)
cooked plain white rice - long grained preferably basmati
Homemade Bagoong
1 cup oil
3 cups raw alamang
6 garlic cloves, minced
white sugar, to taste
salt to taste
Cilantro Coconut Mixture
grated coconut
1 thumb ginger
coriander
Procedure:
Mutton Kare Kare
1. Boil mutton in water with salt, pepper, bay leaf, and white onions until tender.
2. Caramelize onions before adding tomatoes and bay leaf and cooking until both ingredients deepen in color.
3. Add in pre-cooked mutton along with the liquid it was boiled in before coloring with annatto seeds with the help of a strainer
4. Add in crushed nuts and peanut butter until desired flavor and texture before adding, turmeric, garam masala, cumin, cinnamon, and cardamom
5. Finish with choice of vegetables such as, sitaw, eggplant, and pechay before doing final adjustments to flavor with fish sauce and bagoong.
Toasted Coconut and Coriander
1. Toast coconut in a pan until brown before placing in a food processor along with ginger, coriander and a splash of water.
Bagoong
1. Cook garlic in oil for 2 minutes before adding alamang and finishing with white sugar and salt until not too sweet.
@@featrmedia Love it, Thank you as always! 🥰
gusto ko ma try ang indian cuisine kaso dito sa cebu sobrang mahal mga indian restaurants
The Tamil Putto is identical to the Pinoy Puto Bumbong including the steamer utilized .
It is actually from Kerala not Tamil Nadu
"Karihan" later became "Carinderia." Wow.
Is there are restaurant that features this fusion dish? asking because I'm really curious and would like to try it out before doing all that work :P (I usually cook for ten)
Paneer was named after Filipina actress, Kristina Paneer. It's true, look it up.
Si Lumpia Queen!
Challenge the cook to do their kare-kare without the use of a ‘commercial’ peanut butter.
Without that jar’d PB they’ll be at a loss. The quality of their kare-kare dish comes from the ingredients/contents of the ‘commercial peanut butter’ that they use. Er.go …
“It’s the Peanut Butter.”
(Question: Local? or Stateside Brand?
Net25 Landmarks hosted by Faye year 2008 napanood ko ung sepoy's and indian food influence
May indian foods pala sa cainta
is this re-upload?
The mistakenly published this episode early... And then made it private a few hours later. Honest mistake
Hindi kaya Kari is Curry?
👑✨👍
Puto is another delicacy originally from India. In Kerala it is called puttu
Abi as Lumpia Queen = XXX
Abi as host for Crossing Borders = Matic check. Will watch on repeat.
Compared to other SE Asian countries, Philippine cuisine is simply the best
Indian cooking ,gumagamit ng madaming sibuyas,ang sabi nga nila the more sibuyas ,mas lalong sumasarap ,at saute the onion ng matagal.
carinderia is a spanish word. and peanut based food could be influenced by Thai food because they also have bagoong .
Wrong. All the things you said are wrong. :-) Never you can find any carinderia word in Spanish dictionaries as Spanish. Bagoong has already been documented in pre colonial Philippines. Wag magkalat ng maling info while using English to make it look credible.
CURRY "CARENDERIA" 😮😮😮
Your recipe didn't match the video. You removed the mint and replaced it with ginger. Why?
"Grab the didis" 😂😂😂
Gawin ng lumpia yan