Traditional Filipino Kare-Kare Recipe: Back to the Real Thing
The more modern version of kare-kare may lean on peanut butter for ease—but this one takes us home.
This Traditional Filipino Kare-Kare Recipe brings us back to how it was originally made: thickened not with shortcuts, but with ground glutinous rice and roasted peanuts, just like our lolas used to do. The result? A sauce that’s earthy, nutty, and layered—comforting in a way you didn’t realize you missed.
It takes more time, sure. But each step is worth it. This is kare-kare the way it used to be: generous, soulful, and unforgettable.
A rich, slow-cooked stew using ground peanuts and toasted rice—no shortcuts, just full flavor like the old days.
Serves: 6 to 8
Prep Time: 40 minutes
Cook Time: 3 hours (including boiling time)
INGREDIENTS
To Boil
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1½ kg mix of beef hock, skin, mask (face), and tail
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1 kg ox tripe
- 1 onion halved
- 2 tbsp salt
For the Color
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1 cup water
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½ cup annatto seeds
For the Sauce
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Oil, for sautéing
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1 cup white onion, minced
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5 cloves garlic, minced
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1 cup glutinous rice, toasted and ground
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2 cups roasted peanuts, ground (not too fine)
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8 cups beef stock (from boiling the meats)
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Annatto water (strained)
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Salt and fish sauce, to taste
Vegetables
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1 banana blossom, sliced
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3 eggplants, sliced
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1 bunch string beans (sitaw), sliced
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2 bunches pechay, halved
Side
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Bagoong (fermented shrimp paste), for serving
Step-by-Step: How to Make Traditional Filipino Kare-Kare
Step A – Build the Broth
Boil beef hock, skin, face, tail, and tripe until tender. Save the flavorful stock—you’ll need it later for the sauce.
Step B – Prepare the Base
Toast glutinous rice in a dry pan until golden. Grind into a flour-like texture and set aside. Do the same for peanuts, grinding until slightly coarse for texture.
Step C – Make the Sauce
In a separate pot, boil annatto seeds in water and extract the red color. Set aside and strain.
Sauté garlic and onion in oil. Add the toasted ground rice, then pour in the beef stock gradually while stirring. Add ground peanuts, then mix in the annatto water. Simmer until thick and fragrant.
Step D – Bring It All Together
Add the boiled beef parts to the sauce. Season with salt and fish sauce to taste. Stir well. Add banana blossom first and simmer until soft, then mix in eggplant and sitaw. Let them soak up the sauce before finally adding the pechay.
TO SERVE
Serve hot with bagoong on the side. This kare-kare is deeply nutty, rich, and thick—no peanut butter shortcuts, just pure heritage flavor.
CHEF TIP
Don’t rush it. The layering of textures and taste comes from toasting, grinding, and simmering patiently. You can grind the rice and peanuts ahead and store them in jars to save time next time.
VARIATIONS
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Add oxtail only for a more refined version
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Mix in bone marrow for extra richness
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For a creamy finish, stir in a touch of coconut cream (non-traditional, but indulgent)
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Try using puso ng saging and talong grilled for smokier depth
RECLAIMING FLAVOR
Before you reinvent kare-kare, taste it like this first. No shortcuts, no substitutions—just the real thing. Once you’ve experienced the old ways, you’ll know exactly how to make it your own.
📚 More Simpol Recipes
Grab the Simpol Cookbook collection on Shopee or Lazada, or visit Fully Booked and National Book Store for more timeless Filipino dishes made easy.
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