My Slow-cooker Filipino Kare Kare… Requested Recipe! | Marion’s Kitchen
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- čas přidán 2. 07. 2022
- Kare kare is a rich, peanut-buttery braised oxtail and beef stew that has a beautiful marigold colouring and is filled to the brim with tender, fall-apart meat and vegetables like eggplant and snake beans. Just like with pork or chicken adobo, the best thing about this slow-cooked Filipino dish is that it just gets better the day after, since the flavours really melt into each other. Serve with rice or crunchy baguette and dive right into deliciousness.
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients. - Jak na to + styl
My husband makes THE best kare kare. Traditionally the way his mother made it, annotto seeds, toasted rice, peanut butter etc. He puts banana blossom, and bok choy in addition to the long beans and eggplant. His kare kare is always THE requested dish whenever we entertain.
Fooo yoooo
Not bad.
U correct!
that’s traditional, with banana blossom and bockchoy
Thats a classic
❤️
Have you tried putting a bit of spiced shrimp paste for every bite? It's glorious.
Best paired with sauteed spicy shrimp paste, and you can add leafy greens too like bokchoy....yummy 😋💕
mmm thats a perfect combo
@@earthlingsdeliciousfoodlab actually that's the only combo. Kare kare Without the bagoong (shrimp paste) is unheard of. It's the unique complimenting taste of the bagoong paired with Kare kare that defines it as kare kare.
Awww yeah i was waiting for the shrimp paste bagoong. Absolutely necessary.
Yuck!! Bagoong is the reason why Kare-Kare will never be popular to foreigners. Kare-Kare is better without your stinky shrimp paste!
@@earthlingsdeliciousfoodlab BALIW!!!
0 hour gang! I love kare-kare and so happy to see Marion cook this. Hope to see her cook more Filipino foods!
I just have to say, your chicken adobo is the BEST I've ever had and I grew up eating it. Looking forward to your kare kare version!! Thank you for making it easy as well by using a slow cooker. 🤗🤗
I even love you more now Marion! Been really waiting for someone on CZcams to make my favorite family dish in a slow cooker - aesthetically! Thank you!!! Now this definitely goes to my list of cooking projects 😸
I loooooovvvveee kare- kare! It's my favorite Filipino dish! Thanks for making it, and thanks for the showing us a slow cooker hack.
Ground peanuts is used in the traditional kare-kare and we eat it with bagoong (shrimp paste) along with rice. But your version looks yummy too. 🙂
So happy to see Filipino dishes becoming more accepted 🥹 Kare-kare is one of my most favourite Filipino dish, along with the classic sinigang na baboy (sour pork stew) and bistek tagalog.
Thank you for this video! ♥️
It's always been accepted, just not experienced by many.
Hi, Marion! Long time no see 🙂
That kare kare looks amazing and, I'm surprised that all the time I lived in Hawaii, and knowing also a few Filipinos, I never even heard of it.
Here's a tip for the anato: put all the seeds in a mason jar with a spring lid and heat to maximum any seed oil, like grapeseed or peanut. Just when it starts to smoke, pour in the jar and stir with a chopstick or wooden spoon handle. After it cools, pour an oil of your choice to fill the rest of the jar. I've used both sesame and olive oil. Then you have it in reserve for coloring other dishes and stews. Cheers!👨🏼🍳😀
Your kare kare looks great, Marion! 👍👍 This is usually eaten with bagoong (shrimp paste). I think using ground peanuts is more traditional, and the eggplant is fried and then added to the stew in the last few minutes of cooking. Raw sitaw (snake beans) is...not pleasant, so I hope your taste buds have recovered. I love ALL your fried rice dishes! ❤️
the snake bean must be blanched, turns it sweeter
I think Marion is used to tasting vegetables in that way if she is testing new types of veggies or she rarely used. You can see in the video she is explaining compared to other beans.
And theres no vinegar on it...
OMG!!! I LOVE YOU FOR MAKING OUR FOOD INDEMAND!!! proud to be FILIPINO 🇵🇭🇵🇭🇵🇭 thank you
I'm so happy to see you do a Filipino fish like this! everytime my parents made it growing up i knew it was gonna be a good day...and the few days of leftovers after 😂 my dad always taught me to use ground dry rice to thicken, & fried shrimp paste on the side as you eat it is a must! your version looks fantastic!
I'm now seeing you did add the toasted dry rice 👏
Being a Filipino at heart ❤️. Your version passes my tastes buds. Best with steamed rice.
Im a filipino and we always cook kare kare using oxtail but thanks for introducing the use of osso buco. I tried your version and the result was amazingly delicious. its always served with shrimp paste in our country.
I requested for this in one of your episodes.😍 I’m sure Filipinos are really happy to see Kare Kare being cooked by a popular and a very good chef like you 😊
Hi Marion, great recipe! We usually serve it with sauteed shrimp paste (could be spicy ;) ). What I also do is I deliberately make the stew bland (on salty flavor) so the shrimp paste can do its magic. At the end, it would taste salty enough from the shrimp paste, sweet from the peanut butter and sugar, and peanuty. Best Filipino viand for me so far. xoxo
Wonderful dish Marion as usual. You really made the dish authentic from scratch the way my mother used to do this. Lovely 😊
I absolutely love your dishes! We've tried so many of them and they never disappoint! 🥰😋
OMG... That looks sooooo..... Good! And Easy! Once again, Thank You, Marion!
This dish looked so delicious.
When you were dishing the Kare Kare I was wondering where's my bowl 🥣. Thank you for this recipe can't wait to make it. 😋
What?! Amazing! I just made my version last week. Will try yours! Thank u for sharing Filipino dishes!
Literally my favorite Filipino food specially with spiced shrimp paste. It also helps that it has many varieties. There's Kare-Kareng Dagat (Seafood Kare-Kare) as well.
Would love to see more slow-cooker recipes. Thanks.
Using beef shanks is an excellent alternative to ox tail. We usually eat Kare-kare with Sauteed Shrimp paste for some saltiness. Great job in making this Marion!
Amazing job Marion!!! You did great with this dish I used to love eating Kare Kare when I lived in the Philippines 🇵🇭 ❤️ 💖
Finally!!!!!! I'm always wondering when will you cook another Filipono dish and now I watching it.... I love all your video. God bless and more videos to come....
That's my husband favorite. My version is different but I will definitely try your version. Thank you for trying our dish and glad you liked it.
Awesome dish and recipe! Thank you, Marion!
You have also a good version of Kare Kare. It’s looks yummy…I want to try that version also..thanks
I love it when you substituted ox tail with shank not particularly like oxtail it is expensive with less meat in it. Thanks from Washington Sate USA.
my fave dish! love the diversity in this channel! good job!
Hi Marion wow thanks for featuring my favourite food since when i was a kid until now hehe!
Watching the season 2 of Masterchef the other week and im blown by the amazing skills and talent you showed, i dont care if you didn't make it but for me you are a Masterchef. God bless you
This is hands down my favorite food of all time 🙌🏽
Makes my mouth salivate. Perfect food for a cold rainy day. As for the veggies, we also add banana hearts, and as for the protein, tripe is another alternative apart from ox tail. Thank you for making this! Cheers!
MOUTH WATERING.. LOVE YOUR CHANNEL MY FAV DISH IS THAI GREEN CURRY WOULD LOVE TO SEE U DO THAT
Marion, your version of Kare-kare is what we've been waiting for. Just delish! 😋😋😋
We don't normally add vinegar to kare kare and we grind the peanuts into a fine paste or just use peanut butter. Some add sugar to balance the taste but if you are using peanut butter you will normally get the sweet taste. Sauteed shrimp paste is a side dish since we do not normally season the beef too much! I love the caramelization of the beef to add another dimension to the taste of your kare kare. We also use tripe and offals like intestines aside from osso buco beef and hocks (pata).Thanks for featuring our favorite Pinoy dish!
This is one of the few Filipino dishes I love and you nailed it. The color is a bit off though, kare-kare in the Philippines is usually more brown.
Filipino cuisine is so underrated IMO
Your version I believe is so yummy! Looks different with the traditional but makes me crave kare-kare 😍
Love the preparation and ingredients looks delicious job well done my dear I love beef ❣️ thanks for sharing 😌
Thank you for your own version of filipino kare kare , I can try to cook it in a slow cooker.
Hi Marion, love your recipes and your cookbook! You’re the reason my sauce shelf has grown like crazy over the past months hehe. I’d love to see your take on a class Brazilian Feijoada (pork and beans stew).
It is very authentic, now I want to share that we cook this over wood fire in the Philippines and that adds to the flavor too. But being here in US, using the crockpot makes our lives easier and it makes the meat so tender, almost pulling off. Thank you for sharing. Now my American husband is requesting for you to cook "Crispy Pata" the whole pork leg. He calls it pig foot. haha!
Are putting tomatoes on your kare kare ma'am?
My dads kare kare is my all time favorite. He cooks it in a clay pot! So delicious.
Ugh this looks so delicious! I’ve been the biggest fan of yours forever Marion keep up the amazing work ❤️☺️
Filipino Kare-kare ala Marion. Glad to see Ms. Marion cooking and eating kare-kare without flinching.
Hi! From PH here. Thanks for doing my fave kare kare!
We also like to use beef shank bc not everyone likes the texture of ox tail 😊
I am happy to see another version of Kare-Kare done online. Although my pet peeve of using Peanut butter, instead of peanut paste is still present, it is by far still superior to most recipes I've seen. the additional way of toasting glutinous rice and grinding them is something usually done in the south, normally you would use the 2nd-3rd washings of the rice you are about to cook. Kare kare is a dish that is normally cooked during special occasions because the traditional way of cooking it is a long process that sometimes would take you 2 days, or at least the entire day from morning 'till night. With the advent of modern technology and the commercialization of everything, we are seeing faster and easier ways of cooking dishes. I love you Marion for tackling this dish and giving it the love and attention that you give to all the dishes you make. PS: on a side note, i'm sure people will be telling you to use the accompaniment of Shrimp paste, but its not just any ordinary shrimp paste, its filipino shrimp paste which tastes different from the other shrimp paste you will find in Malaysia, Thailand, or Vietnam, mainly because we sauté it differently.
Wow 😍that one of my country🇵🇭 food delicacies. I love kare-kare❤
Yes kare-kare! My favorite Filipino dish. Perfect with Filipino shrimp paste (bagoong alamang). And you can add bokchoy/pechay and banana heart for the veggies.
That looks amazing! I like that you put your own flavor and style 💕 but but but maybe you can try it with shrimp paste next time 😉
oh gosh.. thanks for making this! its like a special occasion fave.. now im craving and wanna make this.. glad u liked it marion.. as much as we do..💕
The color is great almost like a proper classic beef stew with red wine. BTW a pc of tomato is better than vinegar for this dish and also no need to add sugar you got some sweetness from the peanuts. As we filipinos love Kare-kare we paired it with shrimp paste. But will try this for sure to check this version. vinegar is interesting to cut the richness of the beef and the peanut.
This looked so yummy! I will try to do this😋
I would love to see your version of another popular Filipino dish, the Sinigang. It is sour because of the tamarind as the main ingredient. It has a lot of variations like different meat (pork, beef, shrimp, milkfish), sometimes with taro, sometimes with miso. There's also a variaration that instead of tamarind they use 'kamias' (local name).
I'm a white South African and I would kill for a nice bowl of sinigang. BUT, give me nilagang instead any day! Saba banana with a tender piece of meat? Actual heaven.
@@quintusgrobler9088 , try Bulalo.
@@Shy-807 it's the same. Only difference is the beef part that was used.
@@quintusgrobler9088 niiiice!
Marion, thanks for doing this. This is my favorite especially if you put some ox/beef tail which brings out gelatinous texture to the sauce!
Thanks for making this. I want to make your version! Suggest you try the recipe with bagoong or fish paste on the side. It is yum!
Hi Marion, I just fished making Kere Kere, it came out delicious even though I had to omit the fish sauce, my friend is allergic to fish sauce. Next time I’ll make it with fish sauce so I can compare the difference. Thank you again for sharing a great recipe! ❤from Boston, Massachusetts USA.
Wow kare kare. Marion I wanna more a Filipino cuisine with Marion's mother
Always feel good to try this recipes
That looks delicious...great job.
5 stars! Well plus points for the shrimp paste, but that kare-kare looks divine.
Wow thank you MARRION'S KITCHEN for cooking our filipino food ❤❤❤
Hello Ms. Marion, happy to know your cooking one of favorite filipino food, im a filipina from the Phillipines, you can some veggies, like pechay tagalog, that string beans you use is what we call in tagalog is, "sitaw", you can combined it with, alamang..next time pls,cook menudo..salamat/ Thank you and Godbless
Nice to see that foreigners love Filipino cuisine. This dish is best eaten with shrimp paste (bagoong) as a condiment.
Kare kare is one of the yummiest Filipino food i love cooking it the usual way but now I will try my slow cooker you can also use pork hocks for this dish ...thank you for for showing n cooking it your way.
just the way id love to cook my kare kare! lovely!
did that well! just like the traditional way like lolas (grannies) does. love it
I tried the recipe and it was really good!!!thank you💕💕💕💕
Thank you for showing how to cook kare kare in a crock pot,now I know the easiest way and no mess yummy
Adding vinegar makes the most sense to avoid spoilage. Good job @Marion! Salamat po.
Lot of rice for this kind of food, and you pulled it of your version of kare-kare, thank you from PHH :)
Favorite Filipino dish. 😋😋 I'll definitely try it.
You can also add chunks of banana blossoms. By the way your version is so classy looking. Love it. Usually the typical kare kare in our country is bright orange color. I love how you sear the beef first.
My children love sauteed spicy shrimp paste.... Especially when it gat those greens on them.
There’s actually a ground annatto version sold in Asian stores (or the commissary if you’re military) that makes it easier to use while sauteeing the onions and garlic. The best meat to use for this dish is ox tail (what we prefer) or fresh ham hocks. Instead of slow coking, I pressure cook the meat ahead of time and boil the veges separately to make sure the eggplants are not soggy. I also use crunchy peanut butter and powdered rice to thicken. I usually use powdered sweet rice (Mochiko). Last but not least, sauteed shrimp paste (also in Asian stores) is a must when eating this dish or it’s not authentic kare-kare. With that said, however, the slow cooker version may not be a bad idea after all.
We also have a seafood version. Using shrimp, crab, squid as protein.
Other veggies that can be used are pechai similar to bochoi, banana heart.
There is even a vegan version, using mushroom and pressed tofu.
Filipinos will be looking for a bagoong (a sauteed shrimp paste either sweet or spicy) when you serve kare kare. Nice way of cooking ma'am. 👌👍😍
I love love the idea of roasted rice to thicken the sauce.. 👏👏👏👏
Must try: Beef shortribs is better kind of meat to use for that..add a bit if ox tail and ox tripe.
Your version looks yummy
I add about a cup of peanut butter when I cook. It is traditionally paired with bagoong (I use spicy one for extra kick!)
thank you for the kare kare recife, love it
Going to buy my slow cooker and make this recipe. Hopefully, more slow cooker recipes.
Kare-kare in slow cooker? I need to try this. Sounds like easier than stove top. 💕
Thank you for featuring our Filipino Kare-Kare. We dont traditionally add vinegar thou, usually fish sauce.
Oh man, this beef stew looks definitely stand out! I really would love to see your Japanese style too!
Speaking of Japanese, kare-Kare may have come from the Japanese word "kare", meaning curry. So yeah.
Can anyone tell my why Ox tail in the US costs so much? I love how Marion switched it up to beef shank. Brilliant!
Aside from ox tail, you can use beef tripe, or just the meat, can do it with pork, chicken, seafood or just veggie kare-kare. We also put banana heart/blossom. Other versions (like ours) put coconut milk/cream.
Love your dishes! 😊❤️and subscribed to your channel. 😀
Marion, love your channel! Here is a real challenge for you. There is a traditional Russian dish called "pirozhki". Its small fried or baked stuffed buns, made of yeast dough. I would love you to make asian version of that! Thank you!!
Wow! My Filipino heart is happy.
I like this idea of slow cooking method. I’ve only made it once. My family doesn’t add these ingredients (vinegar/brown sugar/fish sauce) so I thought that was odd. In any case this looks delicious! Yummmm
I agree who the heck add vinegar, brown sugar and patis?
Yes! Kare kare is supposed to taste bland, a bland peanut sauce, that's why it's paired with bagoong alamang
"The way we've always done it is the death of society"
Why don't you try before being nasty?
Yes, Filipinos add their extras at the table - and you can still do that with this! Get over yourselves
Shocked with vinegar, brown sugar, and fish sauce too 😳
but brown sugar and fish sauce is the filipino crack
I thought first loooks like kaldereta but for a new look for kare kare. Briliant idea .. Thumpsup !
Marion Grasby
Love that you made efforts in making the Kare-kare. The color is perfect. Just make the sauce thicker and the veggies ( bokchoy, beans, banana heart) are often blanched and topped on the sauce. Traditionally, we don't put vinegar in it ( but I want to try your version). Kare- kare isn't Kare-kare without the Bagoong or the sauteéd shrimp paste. You'll definitely love it! ❤️🍲
Thank you for cooking this! ❤️
I put bokchoy or pechay and banana heart blossom in mine. I also underseason because kare-kare is paired with sauted shrimp paste (bagoong), which is different from Thai shrimp paste (but also very umami).
I use non sugar organic peanut butter green beans usually when Chinese string long beans are rare during cold season ;beef tripes is optional ( I use it for dinugoan duh)etc btw my Chinese Indonesian American daughter in-law always put chili on anything except sushi y sashimi lol
I always watch your videos but this one made me subscribe to your channel! Great job Marion!
Aww thanks so much Alexis! -Team Marion's Kitchen
Oh my my… looks super yummy!!!!