Kare-Kare aus Hühnerfleisch

Chicken Kare-Kare – Traditional Filipino Dish modernized and gluten-free

Pane-Bistecca

Kare-Kare is a stew from the Philippines. It is traditionally cooked with oxtail, pork shank, pork feet and sometimes offal such as tripe. Vegetables are also added, usually eggplant, beans and cabbage. The sauce is made with peanuts or peanut butter and therefore the dish has a very special taste. It is served with the shrimp paste Bagoong, a salty, fishy paste. This dish belongs on every festive table here in the Philippines! They say the dish originates from Pampanga (the province called the Culinary Capital) These people are known for their wonderful tasting dishes. But others claim that the dish, especially the sauce, came from the galleons that arrived from Acapulco in the 17th/18th century. In fact, in Mexico, on the Pacific coast, there are the provinces of Jalisco and Guerrero that serve such a dish, almost identical.

The word Kare-Kare probably comes from the word Cari, which means golden brown. This is the name the Spanish and Portuguese gave to the locals because of the color of their skin. And again, another group claims it’s a dish of the Moro, the elite who settled in Manila back in the days, before the arrival of the Spanish. And because all good things come in threes, sorry, fours, they also say that the Indians invented this dish because they were homesick. Kaari means curry in Tamil.

This dish participates in Volkermampft’s Culinary World travel, which travels to the Philippines this month.

Prep time

20 min

Cooking time

1 h 20 min

Portions

Total time

1 h 40 min

Ingredients

1 Kg Chicken meat, I used chicken legs and cut them into smaller pieces
2 heaped tbsp Rice Flour
1 Onion, finely chopped
4 cloves of Garlic, chopped
1 tbsp Fish Sauce
300 ml Water
2 Eggplants cut into large cubes
½ bunch String beans cut into pieces about 4 cm long (you can also use regular beans, but they cook faster, so add them later.)
1 Chinese Cabbage, leaves separated and cut into strips (optional, I didn’t add it)
Salt and Pepper
200 g Peanut Butter

Instructions

Step 1

In a coated pan, toast the rice flour (no fat!) while constantly turning and stirring until it turns slightly yellowish. Put aside.

Step 2

Heat some oil in a large pot and sauté the onion and garlic. Add the chicken and brown well. Add the fish sauce and cook briefly. Bring to a boil, then turn down the heat and simmer until the meat is cooked through.

Step 3

Now add the eggplant and beans. Simmer until the eggplant is almost cooked through. Now mix in the peanut butter. Mix until the peanut butter has dissolved.

Step 4

In a bowl, whisk the toasted rice flour with about 120 ml of the sauce until there are no lumps. Now slowly add this liquid to the pot and mix well. Season with salt and pepper and simmer until the sauce is thick. The sauce is thicker than a cream sauce, it should really stick to the ingredients. At this point, add the cabbage and simmer for another 2-3 minutes. Serve with white rice.

Notes

A very typical dish from the Philippines!

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Chicken Kare-Kare – Traditional Filipino Dish modernized and gluten-free