Instant Pot Kare-Kare (2024)

FAQs

How to thicken kare-kare sauce? ›

This sauce is thickened with toasted rice powder. Using cornstarch is an alternative to toasting the rice and grinding it yourself. Rice flour is my preferred way to thicken the sauce as it gives it this nice nutty flavor, but cornstarch also works.

You can cook the sauce over the weekend and keep it frozen for up to two weeks. Or you can blanch your veg ahead and also store them in the freezer. Or you can also learn how to cook pork kare-kare using ready-to-fry lechon kawali or leftover lechon.

It also functions as the serving bowl at the same time.The best way to eat kare-kare is to pair it with plain white rice. Bagoong alamang or fermented shrimp paste completes the dish by providing flavor. Simply combine a spoonful of rice and kare-kare with a small portion of bagoong and enjoy!

Add about 1 tablespoon of cornflour per cup of sauce but don't dump it straight in or it will clump. Instead, make a mixture with equal parts cornflour and cold water and whisk this into your sauce.

A general ratio to work with is 2 tablespoons flour for every cup of liquid. Start by adding a little bit, then cook, stirring, for a few minutes to allow the sauce time to thicken and cook off the raw flour taste; if the results are minimal, add more.

Since this dish contains peanuts, it is best to serve and consume it immediately to avoid spoilage. Another way to steer clear of this problem is to plate the Kare-Kare with the cooked vegetables on the side instead of mixing it into the sauce.

Filipino Food Creamy Beef Kare-kare (1 serving) contains 19g total carbs, 19g net carbs, 36g fat, 31g protein, and 523 calories.

Peanut Butter, Sunflower Butter, Almond Butter, or Cashew Butter can be used see "How to Make Kare Kare Peanut-Free" note below. Glutinous Rice Flour serves as a thickening agent. Cornstarch or regular flour can be used as a substitute using a 1:1 ratio.

In the Philippines, if something is particularly good or desirable, it's common practice to say its name twice, so since “kare” means “curry,” you could say that a loose translation of kare-kare is “really good curry.”

Like kare kare, kaldereta is a stew of sorts and always served with white rice. But where kare kare is traditionally made with oxtail, kaldereta is usually made with beef or goat. And here's the interesting, nutty twist: In Cebu and Mindanao, peanut butter is also added to the sauce for an extra kick of flavor.

What is the difference between curry and kare-kare? ›

As you might assume, the name of the dish comes from the word "curry." According to Culture Trip, kare kare essentially translates to faux curry because although it resembles the Indian sauce in appearance, the actual flavor and components are very different.

One way to make your soup or sauce thicker is by reducing it in a saucepan. For this tip, try dividing your liquid in half, then in two saucepans, reduce your sauce to a low heat simmer.

Use one tablespoon cornstarch mixed with one tablespoon cold water (aka a cornstarch slurry) for each cup of medium-thick sauce. Thoroughly mix the cornstarch and water together, then pour into your sauce. Cook and stir over medium heat until thickened and bubbly.

Combine equal parts cornstarch and cold water. Stir together until smooth. Pour into your sauce and cook over medium heat, stirring continually, until the sauce reaches your desired consistency. Test the sauce with a spoon.