Kare-Kare
Nothing feels quite as cozy as a pot of Kare-Kare slowly cooking on the stove. Growing up, this iconic Filipino peanut stew was a staple at our Sunday lunches and festive gatherings. Its rich, creamy sauce clings lovingly to each tender piece of oxtail, while a medley of vibrant vegetables brings both color and balance. But the real magic? That side of sautéed bagoong (fermented shrimp paste) — salty, funky, and just the right contrast to the stew’s mellow nuttiness. Kare-Kare isn’t a dish you rush. It’s slow food in the best way: simmered patiently, thickened with toasted rice and …
