My Slow-cooker Filipino Kare Kare… Requested Recipe! | Marion’s Kitchen

[@donnamofson7817]

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.

[@My5t3ry991]

Fooo yoooo Not bad. U correct!

[@emmanfrancisco5598]

that’s traditional, with banana blossom and bockchoy

[@dextew69]

Thats a classic

[@BloodFrostX]

❤️

[@hijodelsoldeoriente]

Have you tried putting a bit of spiced shrimp paste for every bite? It's glorious.

[@pepperouni]

Best paired with sauteed spicy shrimp paste, and you can add leafy greens too like bokchoy....yummy 😋💕

[@earthlingsdeliciousfoodlab]

mmm thats a perfect combo

[@gabrielamalaya5947]

@@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.

[@vincastillo1698]

Awww yeah i was waiting for the shrimp paste bagoong. Absolutely necessary.

[@criticalthinker1816]

Yuck!! Bagoong is the reason why Kare-Kare will never be popular to foreigners. Kare-Kare is better without your stinky shrimp paste!

[@criticalthinker1816]

@@earthlingsdeliciousfoodlab BALIW!!!

[@freshtart5465]

Very contemporary. Traditional version is usually super light on the salt or some even salt free because it is eaten with sautéd shrimp paste (alamang) on the side. The alamang provides the balance and liberty to the diner on how much savouriness (saltiness) the diner wants his or her kare-kare. When you taste the kare-kare on its own without the alamang, it's ussually on the bland, slightly sweet side - usually very peanuty. So the traditional version doesn't have sugar, vinegar, and fish sauce in it. It is also complemented with bokchoy and banana heart. In the Philippines, many contemporary versions have emerged over centuries. But mainly, the changes revolve around the protein used to cook kare-kare. Now, there are seafood kare-kare, chicken, pork, and even vegetarian kare-kare. Heck we even have crispy kare-kare where we use lechon kawali (tender deep-fried pork belly with cracklings or chicharon skin) as protein as substitute to the traditional ox tail and tripe.

[@judycotoco1836]

Add fish sauce instead of vinegar.

[@dayangmarikit6860]

It's (Bagoong) not (Alamang).

[@freshtart5465]

@@dayangmarikit6860 Yes bagoong. There are many kinds of bagoong. There is bagoong-isda which is usually made from fermented fish - anchovies, or small ayungin. What i'm referring to is bagoong-alamang. Bagoong-alamang from the name itself is made from fermented krill (maliliit na shrimp). Bagoong is a process of preservation. Alamang on the other hand is Krill in english. So Bagoong-Alamang if translated directly is preserved krill. And colloquially, at least here in Laguna we call bagoong-alamang as just Alamang.

[@crashercrasher9696]

Lol , kare kare to put salty on it, it should be shrimp paste (alamang)

[@richardallanco5283]

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! ❤️

[@johncarlosahagun4065]

the snake bean must be blanched, turns it sweeter

[@dewberry3043]

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.

[@susanavasquez6286]

And theres no vinegar on it...

[@JulietCate82]

Adding vinegar makes the most sense to avoid spoilage. Good job @Marion! Salamat po.

[@adelinezelman]

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! ♥️

[@ceecee8757]

It's always been accepted, just not experienced by many.

[@amaurymckaine]

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. 🙂

[@hitomidakzkaminaga591]

OMG!!! I LOVE YOU FOR MAKING OUR FOOD INDEMAND!!! proud to be FILIPINO 🇵🇭🇵🇭🇵🇭 thank you

[@jorgevillavicencio427]

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!👨🏼‍🍳😀

[@jyusatsu]

0 hour gang! I love kare-kare and so happy to see Marion cook this. Hope to see her cook more Filipino foods!

[@diane9497]

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. 🤗🤗

[@mdpimping64]

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.

[@Mellyouttaphase]

Filipino cuisine is so underrated IMO

[@kiretoce]

I loooooovvvveee kare- kare! It's my favorite Filipino dish! Thanks for making it, and thanks for the showing us a slow cooker hack.

[@oscurospira]

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).

[@quintusgrobler9088]

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.

[@Shy-807]

@@quintusgrobler9088 , try Bulalo.

[@bashersbeware]

@@Shy-807 it's the same. Only difference is the beef part that was used.

[@ainmiky4620]

@@quintusgrobler9088 niiiice!

[@PsycheLaar]

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!

[@Fuckeduplife726]

Are putting tomatoes on your kare kare ma'am?

[@filipinofoodforward5000]

Wow thank you MARRION'S KITCHEN for cooking our filipino food ❤❤❤

[@ren1134]

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!

[@ren1134]

I'm now seeing you did add the toasted dry rice 👏

[@NoelMDph]

Nice to see that foreigners love Filipino cuisine. This dish is best eaten with shrimp paste (bagoong) as a condiment.

[@cdizonify]

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!

[@euridulay334]

I even love you more now Marion! Been really waiting for someone on KZbin to make my favorite family dish in a slow cooker - aesthetically! Thank you!!! Now this definitely goes to my list of cooking projects 😸

[@eumenides87]

Filipino Kare-kare ala Marion. Glad to see Ms. Marion cooking and eating kare-kare without flinching.

[@cyclingchefglenn]

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.

[@nikkiboyzopicar6872]

Being a Filipino at heart ❤️. Your version passes my tastes buds. Best with steamed rice.

[@swiftdigitallsolutions]

My children love sauteed spicy shrimp paste.... Especially when it gat those greens on them.

[@princezhairey3983]

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

[@elinorabadilla8410]

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.

[@ritchereliquias]

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....

[@beljaurigue7720]

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

[@acrognos88]

I just am in awe of your kare kare version, the addition of the vinegar ties up that solid flavor and I hear yah when you said that it is such a comforting food. Would love to see you do a POCHERO version with pork and beans yum! and the black paella valenciana Pinas version. Looking forward to that and more power .

[@hmalcy0729]

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

[@leojocson72]

I agree who the heck add vinegar, brown sugar and patis?

[@anapaulacueno8192]

Yes! Kare kare is supposed to taste bland, a bland peanut sauce, that's why it's paired with bagoong alamang

[@danielcrafter9349]

"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

[@karinaperez4220]

Shocked with vinegar, brown sugar, and fish sauce too 😳

[@danarambulo1778]

but brown sugar and fish sauce is the filipino crack

[@rageurbina7847]

Thanks Marion for trying our dish

[@trustourlord9078]

You have also a good version of Kare Kare. It’s looks yummy…I want to try that version also..thanks

[@hijodelsoldeoriente]

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.

[@kongsmom5301]

My dads kare kare is my all time favorite. He cooks it in a clay pot! So delicious.

[@micoytuazon]

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 😊

[@scottsummers4234]

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.

[@belphegor_dev]

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.

[@alexdee5341]

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).

[@gsagabaen]

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!

[@Jekmyster]

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.

[@nancyedwards4847]

Thanks for honoring the request of your followers.

[@filuy6780]

Hi Marion! Im moved by your adventures in Filipino cooking. It is true indeed that food binds all asian cultures. Thank you! I just want to share that from my province we add banana blossoms and pechay (you can use bokchoy instead) along with the snake beans and eggplant. The toasted rice and peanuts are usually ground altogether. And instead of beef stock we use rice water as a thickening agent (the last water used to rinse rice for cooking). The stew is usually bland. No salt, no sugar or fish sauce. The beef stew is served with a thick fermented shrimp sauce/paste which is salty- called bagoong (you can use gapi the thai version). In the southern part of the Philippines some provinces use coconut milk with rice water to thicken the stew. This delicacy is so special that it is often served in special occasions like fiestas and birthdays.

[@pinayladyoz8044]

Marion's version looks like beef kaldereta.

[@sharonoldham4374]

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. 😋

[@roland9720]

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.

[@startreker8591]

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

[@crisjenness274]

This is usually served with bagoong (shrimp paste). My mom thickened the sauce with ground up roasted rice. Thanks for getting into Filipino food!

[@KsMakeUpFashion]

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! ❤️🍲

[@chasingpax1111]

I married into a western family, and they dont have the acquired taste (and smell lol) for shrimp paste, so im gonna try your version so that they can enjoy kare kare without needing the kick of bagoong alamang. 😊

[@midlifemom5829]

What?! Amazing! I just made my version last week. Will try yours! Thank u for sharing Filipino dishes!

[@khayvillanueva8160]

Hi Marion as a Filipino I am happy you tried our kare kare but in our version you should put a lot of peanut butter plus put the veggies last it should not be over cooked and put eggplant,snake beans and Chinese bok choy and paired it with sauteed sweet shrimp paste

[@malinesky]

I cook kare kare using osso bucco as well instead sof oxtail. It's more meaty. Not sure why you added vinegar? Typical kare kare don't have vinegar. It is paired with Filipino bagoong - fermented shrimp. Brilliant idea to cook it using a slowcooker - I will try cooking kare kare that way instead of boiling the meat first and then making kare kare sauce separately.

[@linglingcacayorin5859]

Hi Marion! I am a Filipino and authentic kare kare is eaten with sautéed shrimp paste and so the stew itself should not taste anything yet. I think the idea of slow cooking the eggplant gives a thick texture of the soup but we normally fry it and top it on the dish afterwards. We also blanche the vegies like the snake beans and bokchoi ( pechay) and put them on top. The peanuts should be pounded too. But i think your version is also good!

[@bryanchitwood6488]

Would love to see more slow-cooker recipes. Thanks.

[@p.picasso3349]

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

[@justjamjian]

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 😊

[@tmro5356]

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!

[@ItsbrokenEthan]

Wonderful dish Marion as usual. You really made the dish authentic from scratch the way my mother used to do this. Lovely 😊

[@arleneriley2524]

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.

[@lonrea2886]

just the way id love to cook my kare kare! lovely!

[@originalgoldengoddess]

Amazing job Marion!!! You did great with this dish I used to love eating Kare Kare when I lived in the Philippines 🇵🇭 ❤️ 💖

[@diskakarinawearex1736]

Wow kare kare. Marion I wanna more a Filipino cuisine with Marion's mother

[@jvm7654]

Awesome dish and recipe! Thank you, Marion!

[@bosaikuonara9251]

Hello Marion... I am Jace from the Philippines. your version of Kare-kare looks so promising and delicious. However, it is best served with Bagoong or Filipino version of Shrimp Paste. Your Kare-Kare is also too deep red maybe its because of the too much annato seeds you used. The traditional Filipino Kare-Kare is more on the orange or yellowish side. You can also add Bokchoy and traditionally, we also add Banana Blossom. Lastly, Kare-kare doesnt have vinegar. It does not need any acidity. Another suggestion, add more peanut butter. I saw that you only put around 1-3 tablespoon for that amount of meat and sauce. The more peanut butter, the better.

[@6969baron]

MOUTH WATERING.. LOVE YOUR CHANNEL MY FAV DISH IS THAI GREEN CURRY WOULD LOVE TO SEE U DO THAT

[@bethbumpas9567]

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.

[@AL-12345]

This is hands down my favorite food of all time 🙌🏽

[@micheleoffaith]

did that well! just like the traditional way like lolas (grannies) does. love it

[@martinkayne9675]

OMG... That looks sooooo..... Good! And Easy! Once again, Thank You, Marion!

[@AlphardJagape]

5 stars! Well plus points for the shrimp paste, but that kare-kare looks divine.

[@annetteferrer1515]

I'd highly recommend eating it with Filipino shrimp paste, but if that's not available, some dried shrimp sambal would be great, too!!

[@nordeguzman]

Traditionally it is eaten with shrimp paste however this also looks good & it is more appealing to westeners who are not used to the smell and saltiness of shrimp paste. Also traditionally it has petchay or bochoy & banana blossoms as well. Some do not use anato seeds and we also roast & grind the peanuts like the rice powder

[@danielmbalzado2684]

Marion, your version of Kare-kare is what we've been waiting for. Just delish! 😋😋😋

[@josephinegutierrez8857]

Thank you for your own version of filipino kare kare , I can try to cook it in a slow cooker.

[@rimasarmiento5293]

I love love the idea of roasted rice to thicken the sauce.. 👏👏👏👏

[@maryannmagadan6028]

Kare-kare in slow cooker? I need to try this. Sounds like easier than stove top. 💕

[@NiX_aKi]

That's Filipino soul food. Yum 😋

[@AA-et1qo]

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

[@fayeroflo7760]

Favorite Filipino dish. 😋😋 I'll definitely try it.

[@KrisTinna41]

Wow! My Filipino heart is happy.

[@neiljosefaracan5455]

Vinegar... interesting. Sliced banana flower bud and what is locally known as pechay, snow cabbage or bok choy will do as well. For additionally veggies Beef tripe can be added as well.

[@balinesecat54]

I always wondered What ingredients that my Grandmother and Aunts used on making Kare Kare really good.. If it is readily available.. Fresh Roasted Spanish peanuts . Ahh , no wonder it tastes great ..

[@markrelos6541]

I love it with tripe. The tripe acts like miniature pockets to hold your bagoong. Yummmmm

[@nlee1974]

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!!

[@neilsant1194]

We suggest that all vegetsbles like eggplant will be done in browning or blanched so it wont be like mud when meat is cooked. It will be put as toppings when stew is finished. Shrimp paste will add additional sweet/salty/umami to meat when eating.

[@christianlifestylemotivation]

Well done Marion filipina here love the recipe

[@sakurahannah546]

Wow 😍that one of my country🇵🇭 food delicacies. I love kare-kare❤

[@marhcubos8205]

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.

[@yakubuibrahim4050]

Is the kare kare version for me 😍😍😍

[@sswatson]

we call those string beans. we also use that string beans to make salad, a different version of green papaya salad - use string beans in place of green papaya.

[@Josephineasigene]

Always feel good to try this recipes

[@tnoi]

I like this version. Something that can be served at a restaurant.

[@lukeguintu2947]

I thought first loooks like kaldereta but for a new look for kare kare. Briliant idea .. Thumpsup !

[@Arnigonzales85225]

Don’t forget the shrimp paste. Thanks for sharing your version of it.

[@lnc8186]

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.

[@katrinamarietorres1438]

I add about a cup of peanut butter when I cook. It is traditionally paired with bagoong (I use spicy one for extra kick!)

[@AffordableHousesPhils]

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. 👌👍😍

[@TeacherHansWinter]

Is that my request coming into your kitchen! I love it! 😭😭😭

[@queenmarissa]

Just made this… sort of 🤣 Had no beef stock so I used water and Lea and Perrins Worcestershire sauce. Had no Annato so I used paprika. Had no garlic so I used fried shallots in oil (as in the ones you put over the top of Asian dishes haha) by dragon and Phoenix Used zucchini instead of eggplant 🤣🤭 We don’t eat sugar so I’ll be using brown lakanto sweetener and fish sauce 🤪🤭 let’s see how she turns out. I’m hopeful. It smells so good. The peanuts is SUCH A VIBE AND now the whole house smells like toasted rice. Off to get some snake beans. This will be our Wednesday “date night” special this afternoon 🤩🥳 will let you know 🙏🏻💕 thank you for all your fun recipes xx

[@_c0mrad3_]

So you ended up cooking something else 😀

[@irenelicup208]

Thank you for showing how to cook kare kare in a crock pot,now I know the easiest way and no mess yummy