I think "umai" is an informal way to say oishi/delicious, I hear Fumiya Sankai say "umai" when he tastes Filipino food. BTW, I'm surprised you both liked kare-kare! I'm a Filipina who can't appreciate its taste. The peanuty taste is just too weird for me. Great video as always! :')
The moment Hiro placed the Kare-kare on top of the rice then placed the Bagoong on top of the Kare-kare that made it a chef's kiss moment. You've done Kare-kare justice and a lot of Filipinos so happy. Well done Hiro!
The bagoong was foreshadowing as a vital ingredient on the Bicol Express redemption. Kare-kare is all about building the perfect bite of rice, meat, vegetable and bagoong.
@@danarambulo1778 I know, I saw that already. He said he was going to make it again because he was not satisfied with the first one. He mentioned it at the end of this video.
@@HiroFoodinJapan kare-kare normally taste bland because of its ingredients like unsalted peanut butter and powdered rice so it really needs bagoong (atleast for filipino tastebud) to enhance the flavor.. but for east asians and some europeans that has bland tastebuds, this works perfectly without bagoong...
Kare-kare is hands down my favorite Filipino food. And having worked in Japan & utterly falling in love w/Japanese food, it's heartening to know that you & ur wife are intrepid culinary adventurers, willing to sample & cook! Filipino (& other nations) food. A hearty "Kanpai-des!" to u & ur lady's open-mindedness, Hiro-san. Here's to building Friendship & Understanding through Food! Ganbatte-ne!🧔
That's the real Filipino cuisine, make your own version. In every houses, in every provinces, we have our own version. Your Kare-Kare looks very delicious. 😍😍😍
Filipino guy here: I Love the idea of using oil from the peanut butter jar to fry the aromatics. That's genius! Someone else also said that it's supposed to be made with ground peanuts... Sure I guess. I'm not sure anyone makes this exclusively with ground peanuts anymore as natural peanut butter (where the ingredients are only peanuts and salt) is just the best way to get that super rich and creamy sauce. You'll find that a majority of recipes use peanut butter. Great job man, I'm really enjoying your Filipino food series.
@@HiroFoodinJapan delicious bicol express is actually "too oily" that means the coconut has been turned to oil and the meat absorb the flavor. cook it in low heat... you probably cooked it a little bit higher that's why it has been perfectly oily but burnt a little.. 😂 anyway, bicol express that is too white is also good but not as good as oily bicol express..
The outcome is the same. Using peanut butter just makes the process quicker. My uncle used to make by scratch. The whole process from start to finish took about 3 hours.
@@johnmurata7275 sort of.. if you use the right peanut butter... there are sweet peanut butter (spread) and salty peanut butter (for kare-kare) but authentic kare-kare which my grandma used to every kare-kare she made was really bland -ground peanut and butter only (the little saltiness of butter is enough) and that's perfect kare-kare with bagoong.. and yeah! it took a lot of time.. the preparation alone will took a lot of time... from grinding the rice, to grinding the peanut and then making a peanut-based sauce (i couldn't call it peanut butter tho.. the process is similar but the ones my granda made has a watery but thick appearance) it runs but it's thick.. i missed that kare-kare.. 🥺
many foreigner got lost eating kare-kare. even if its good its still an incomplete dish and should always eaten with bagoong. sometimes the bagoong is the deciding factor whether the kare-kare would show its full potential. the way you put it into the meat and adding sauce for me is the right way, slightly mix it with the sauce. barrio Fiesta bagoong has the best consistency for kare-kare, for its price and availability and the size of shrimp in the bagoong, others are like for dipping like with mango or Singkamas (jicama) so if you buy it and thought it didn't taste good on kare-kare its definitely for that. i like the red one. the spicy for kare-kare.
Nice. Some folks new to this dish don't get it because they aren't informed that the bagoong acts like a seasoning salt to the meat. That combo of fermented shrimp paste and peanut sauce with tender meat is delicious.
This is Filioino version of kare = curry but with peanuts, rice flour, annato oil, garlic, onions, peanut butter and some vegetables. We use eggplant, canned banana hearts, bok choy, spinach, okra.
Glad you made kare kare and you and your wife liked it. If you cooked the bagoong with chopped tomatoes, onions and little garlic. It would taste not as shrimp from a bottle. Saute' garlic and onions with little oil until onions are translucent and garlic are light golden over Medium heat. Then add chopped tomatoes, and let it soften. Add the bagoong and cook until sauce hasbeen mixed with the first 3 ingredients. Yes, kare kare goes well with bagoong to cut down the richness of peanut butter. My mom has a secret when she cooks Kare kare. Hers is ground roasted peanuts and cooking with the garlic to increased the peanut flavor and umami of the dish itself. She sometimes used to make from scratch when a mix is not readily available. I prefer a mix but would do the roasted ground peanut and garlic. Add more peanut butter, more veggies like bok choy, canned banana hearts, eggplant. Meat of choice is beef oxtail, honeycomb tripe, beef brisket. Then it pairs well with rice and cooked bagoong.
Try eating slices of Fresh Green Mango and dip in the Bagoong. You can use it as is, or saute garlic onion and tomatoes then add Bagoong, mix thoroughly. To make it spicy just add hot chillis or sugar to make it a little sweet. Or chop the green mango, add slices of onion and diced tomato add bagoong and you now have fresh green mango salad as side dish for your fried fish. Also try boiling or grilling Eggplant (remove the skin when eating) and add sauted Bagoong and eat with hot white rice.
So cleanly made. It seems good to parboil the meat to reduce blood, etc. You can skip the slurry by using rice washing. It will become soupy but with right thickness or consistency.
Some Japanese can't stand the smell or taste of Bagoong but you two enjoyed it without anything with it! Probably you have Filipino palate by heart. 👍❤️
Your Kare-kare looks great! Great job! It's good to know you were able to stand the smell and taste of the bagoong alamang because Kare-kare won't be complete without it. 👏
@@HiroFoodinJapan you can also just add it while you're cooking it. That way the flavor of the dish will be complete, without you putting it as a side condiment.
If you like fried eggplants, you should try to make tortang talong. It’s simple to make, you just need to grill the eggplants until soft and toasted. Then peel off the skin, after you peel dip it in eggs then fry it until it’s golden brown. Then make a dipping sauce made of fish sauce and calamansi. You can add chilis, onion, and garlic to the dipping if you want 😊
I'm cryyyying! This is my fave Filipino dish. At first, I thought having peanut butter on a savory dish will taste weird. But to my surprise it was actually good! My favorite variety of Kare-Kare is the crispy pork one. Thanks for sharing this recipe, Sir Hiro. Those 20 videos really paid off!
A lot of South East Asian cuisines use peanuts, particularly in Indonesian _yakitori_ called _satay_ where a blend of ground peanuts is used as dipping sauce. This even influenced the cuisine of their Dutch colonizers, who used this _satay_ sauce as a popular dipping sauce for french fries.
I never cooked kare kare because I thought it is the most complicated Filipino dish to make , but you made it very easy and simple. Thank you for showing your way of cooking kare kare.
Wise move to fry the eggplant first 👏🏼 Speaking of eggplants, have you heard of “tortang talong”? It’s basically eggplant omelette and I think you and your wife will love it 😍
Yes, please roast the rice flour until golden brown and fragrant. If you can find peanut butter that is salty and not sweet, it will taste better. Or you can ground salted roasted peanuts into a paste, then add that instead. It's what i do, if making kare kare from scratch
Man, all your cooking videos are so wholesome. You and your wife enjoying the food you cook makes me feel "fuwa fuwa" inside. I recommend Beef Bulalo and Pork Humba! They're some of my fave dishes.
Kudos to you and your wife for cooking such dish! I don’t eat Kare-kare but my husband loves it. But watching how intricate you cooked it amazed me! Because of your channel, we tried to devour ramen from Ippudo and menchi katsu from Yabu. Of course, the ebi tempura will always be top of the list! It was a feast for my taste buds 🥰
Ahhh yes, the barrio fiesta bagoong. You got the perfect type of bagoong for your kare-kare. Will look forward on your next re-cook of bicol express. Just a tip, it needs bagoong and more coconut milk. If the dish looks white from all the coconut milk then you've got it.
I remember the first time I ate Kare-kare I got nauseous. I didn't expect that strong peanut butter flavor and it has no taste of saltiness at it. After that I never eaten Kare-kare again. Many years after that, someone told me that you should eat it with bagoong and I loved it.
History of Kare Kare some say Moro introduce kare kare(regal) before Spanish Colonized Philippines. And others say British Indian soldiers who stayed in the Philippines are the true originators of the Curry since most of the spices needed to make the curry are scarce before the spanish colonial or after they modified the recipe which are available at that time and kare kare was born
Roasted rice flour is the original flavoring of the kare-kare. In the olden days, rice is slightly roasted and pounded into granules. Next time, try adding small amount of coconut milk for a richer taste. Good job!!
out of all the pinoy food that you've cooked, i think this and sinigang would be the most "exotic" to japanese. now, i'm hungry lol. by the way, you can also use tripe
Try to make bagoong rice with the leftovers of bagoong. It's fried rice cooked with onions, bagoong and you top it off with thinly sliced green mangoes and scallions.
Finally we see your version of the Kare-kare! It looks really good and authentic! I'm also excited to see your second attempt of the Bicol Express. I actually liked your version since I like making it that way too as it gives a deeper flavor.
i have been watching your videos to much delight. Japanese people are so positive, kind and respectful. you are a great cook sir. Philippines loves Japan!
You were on point in not eating or consuming right away as the fat of it , not good at all. Very smart way. to do it. Thank you really worth watching to see the different ways of cooking Kare Kare.
Glad you love Kare-Kare. This is one of my all time favorite dish. It is so rich in flavor with rich thick sauce that goes so well with rice you can't resist eating more & more. The oxtail is the secret ingredient, the beef flavor will always come out so intense no matter what recipe you cook it with.
I love kare kare. I like bagoong but I don't eat it together with kare kare (my fellow Filipinos will probably disown me for that). You only use oxtail but you can actually put any other part/cut of beef on it. I also like to put "puso ng saging" in kare kare. It literally means "banana's heart" in English. It is a type of vegetable found on banana trees.
Thickening sauce. Dry pan fry (no oil, done separately) Unwashed Rice and raw peanuts. Do not burn/blackened rice. Just toasted brown. Same with peanut. Mix and grind both. Tastier than using peanut butter. Less sweet.
Now I'm craving kare kare for dinner. Some restaurants make kare kare less salty because it is served with bagoong. It's perfect with crunchy vegetables.
Like all the other dishes you've made, this too looks amazing. It is true, no matter what dish you are making each one has there own version (slight variations). I do like your idea of using the oil from the peanut sauce to saute the onions. Wow - you're a genius. 👍🥘 ❤
Nowadays people only use peanut butter, but I find going a bit traditional still makes for a better product. Just toast some peanuts and rice grains, then grind them down in a blender. Add it in with the annatto. It imparts a roasted aroma to the dish, and gives new textures to the sauce by adding a thickness that's different from the uniformity of cornstarch.
Filipino dishes are made to be eaten with rice, and the weird stuff we add is there to heighten the flavor. I'm glad you both are enjoying the dishes you make. :)
Congrats! That looked really well executed. My grandmother used to toast sticky rice and then pound it for flour as well as toast peanuts and grind them in a mortar and pestle. The old way took a loooooong time. Bagoong really makes karekare better.
this video and your channel in general is very therapeutic. Thank you so much for cooking so many filipino dishes! more power to you. keep doing what you are doing! godbless
my neighbor makes the best kare-kare ive ever had in my life. she used fresh peanuts, not peanut butter, so it may not have be sweet taste of the peanut butter. she also uses banana hearts, but i think youd have a hard time finding that in japan. sadly she died a few years back. i miss her kare-kare
Nice! I'm glad that you added Bagoong at the end. I mean for me, it's not Kare-Kare without some delicious bagoong. It kinda made me hungry while watching. 😆
Mouthwatering! The bagoong really elevates the flavor of the dish. My favorite ingredients in kare kare is oxtail, ox tripe for the meat and banana blossom for the vegetables. I like the texture of those.
You just made me hungry. You’re version of the kare-kare is way more simpler than how my wife make it. You inspired me to replicate your version of the kare kare. Thanks very much for sharing your video. Watching all the way from San Francisco, California. More power and will be looking forward to watching more of your cooking videos.
You can use the usual filipino kare kare mix or what you have done with you can use the unsalted peanut we can buy on the convenient store, crushed the peanut (the cooked one) Just like your version just add the fine crushed peanut on the mixture to make it more creamy and tastier with peanut flavor. Your version looks delicious too.
My mother makes this really saucy then I save the leftover sauce to make quickie dandanmian (the mazesoba, no soup). I just add chili+garlic oil to reheated kare-kare sauce and stir, then add the noodles. Since the sauce already has beef fat and collagen in it and this is just the lazy method, I don't add any miso pork on top anymore. Similarly if I have Nissin instant tonkotsu I can convert it to tantanmen using the kare-kare sauce and chili oil. It's not the exact same flavor (since dandanmian and tantanmen use sesame), but close enough and very convenient since the sesame paste used to be hard to find even in Manila. Now that it's easy to find though I've only just been using the sesame paste from Taiwan.
The first youtube video that i saw where they ate kare kare right... With bagoong.... that sweet and salty contrast to me is what makes kare-kare nice.
Hello Hiro, like always, watching your channel cooking delicious Filipino food. It a pleasure to watch your process in preparation , cutting, until finished. Your final is the taste test with you and your better half. I bet she loves it. I love that Kare Kare with lots of rice and a shrimp paste that enhances everything. Great job cooking it and can't wait for another cooking episodes. God bless
our family's version of Kare-Kare does involve us roasting our peanuts then grinding it ourselves. it results to a thick and bland peanut butter without any sugar unlike the commercial bottled ones. we also roast our rice flour up until it's a little darker. we also fry our anato seeds in oil resulting in a reddish oil where we can saute our onions and garlic in for the Kare-Kare. and aside from ox tail, we also use a combination of beef tripe and brisket and use bayleaves in boiling the meat tender.
Good job cooking Kare-Kare! It's all spot on! Your version is the same as mine! It's definitely Authentic! If you can find Banana Heart Blossoms and add that to Kare-Kare... It'll be more than perfect! I personally add ox tripe to my Kare-kare as it adds more flavor! You nailed it with eating it with "Sautéed Bagoong"! The sweet, creamy, savory and salty rolled into one bite is delicious!
Thank you so much for watching! Do you guys know what “Umai” means?
Umai means delicious too right? Like Oishi but Umai is informal? Is that right? 😊
It is another way to say delicious in Japanese like Oishii...It can also mean good like jouzu☺
I think "umai" is an informal way to say oishi/delicious, I hear Fumiya Sankai say "umai" when he tastes Filipino food. BTW, I'm surprised you both liked kare-kare! I'm a Filipina who can't appreciate its taste. The peanuty taste is just too weird for me. Great video as always! :')
*UMAI* in Filipino is sick of something or tired of something... when you applied in food *UMAI* means tired of same taste
@@lalaking.chinupa.sa.trosohan it's *Umay* not *Umai*
The moment Hiro placed the Kare-kare on top of the rice then placed the Bagoong on top of the Kare-kare that made it a chef's kiss moment. You've done Kare-kare justice and a lot of Filipinos so happy. Well done Hiro!
The bagoong was foreshadowing as a vital ingredient on the Bicol Express redemption.
Kare-kare is all about building the perfect bite of rice, meat, vegetable and bagoong.
You’re the few foreign youtubers I’ve watch who made the dish right. In fact it’s authentic! Good job.
Looks so delicious! And yes, the bagoong makes the kare kare more delicious when you add it! I can't wait for your bicol express.
He already made, but it was a lot darker than usual
Thank you!
@@danarambulo1778 I know, I saw that already. He said he was going to make it again because he was not satisfied with the first one. He mentioned it at the end of this video.
@@HiroFoodinJapan kare-kare normally taste bland because of its ingredients like unsalted peanut butter and powdered rice so it really needs bagoong (atleast for filipino tastebud) to enhance the flavor.. but for east asians and some europeans that has bland tastebuds, this works perfectly without bagoong...
Your initial boil of the meat is a good cooking technique that gets rid of meat impurities and unpleasant smells! Bravo! This looks so yummy!
I'm glad to hear that! Thank you!
Kare-kare is hands down my favorite Filipino food. And having worked in Japan & utterly falling in love w/Japanese food, it's heartening to know that you & ur wife are intrepid culinary adventurers, willing to sample & cook! Filipino (& other nations) food. A hearty "Kanpai-des!" to u & ur lady's open-mindedness, Hiro-san. Here's to building Friendship & Understanding through Food! Ganbatte-ne!🧔
Thank you! You have worked in Japan! Where did you work?
That's the real Filipino cuisine, make your own version. In every houses, in every provinces, we have our own version.
Your Kare-Kare looks very delicious. 😍😍😍
Filipino guy here: I Love the idea of using oil from the peanut butter jar to fry the aromatics. That's genius! Someone else also said that it's supposed to be made with ground peanuts... Sure I guess. I'm not sure anyone makes this exclusively with ground peanuts anymore as natural peanut butter (where the ingredients are only peanuts and salt) is just the best way to get that super rich and creamy sauce. You'll find that a majority of recipes use peanut butter. Great job man, I'm really enjoying your Filipino food series.
Thank you man! 🙌
@@HiroFoodinJapan delicious bicol express is actually "too oily" that means the coconut has been turned to oil and the meat absorb the flavor. cook it in low heat... you probably cooked it a little bit higher that's why it has been perfectly oily but burnt a little.. 😂
anyway, bicol express that is too white is also good but not as good as oily bicol express..
The outcome is the same. Using peanut butter just makes the process quicker. My uncle used to make by scratch. The whole process from start to finish took about 3 hours.
@@johnmurata7275 sort of.. if you use the right peanut butter... there are sweet peanut butter (spread) and salty peanut butter (for kare-kare)
but authentic kare-kare which my grandma used to every kare-kare she made was really bland -ground peanut and butter only (the little saltiness of butter is enough) and that's perfect kare-kare with bagoong..
and yeah! it took a lot of time.. the preparation alone will took a lot of time... from grinding the rice, to grinding the peanut and then making a peanut-based sauce (i couldn't call it peanut butter tho.. the process is similar but the ones my granda made has a watery but thick appearance) it runs but it's thick.. i missed that kare-kare.. 🥺
I’d use Philippines peanut butter just to ensure it isn’t GMO. Something like Ludy’s Peanut Butter.
many foreigner got lost eating kare-kare. even if its good its still an incomplete dish and should always eaten with bagoong. sometimes the bagoong is the deciding factor whether the kare-kare would show its full potential. the way you put it into the meat and adding sauce for me is the right way, slightly mix it with the sauce. barrio Fiesta bagoong has the best consistency for kare-kare, for its price and availability and the size of shrimp in the bagoong, others are like for dipping like with mango or Singkamas (jicama) so if you buy it and thought it didn't taste good on kare-kare its definitely for that. i like the red one. the spicy for kare-kare.
Nice. Some folks new to this dish don't get it because they aren't informed that the bagoong acts like a seasoning salt to the meat. That combo of fermented shrimp paste and peanut sauce with tender meat is delicious.
yup kare kare is one of the best comfort foods of Filipinos.. we love it..
This is Filioino version of kare = curry but with peanuts, rice flour, annato oil, garlic, onions, peanut butter and some vegetables. We use eggplant, canned banana hearts, bok choy, spinach, okra.
Im greatful that you love our Filipino dishes.
Glad you made kare kare and you and your wife liked it. If you cooked the bagoong with chopped tomatoes, onions and little garlic. It would taste not as shrimp from a bottle. Saute' garlic and onions with little oil until onions are translucent and garlic are light golden over Medium heat. Then add chopped tomatoes, and let it soften. Add the bagoong and cook until sauce hasbeen mixed with the first 3 ingredients. Yes, kare kare goes well with bagoong to cut down the richness of peanut butter.
My mom has a secret when she cooks Kare kare. Hers is ground roasted peanuts and cooking with the garlic to increased the peanut flavor and umami of the dish itself. She sometimes used to make from scratch when a mix is not readily available. I prefer a mix but would do the roasted ground peanut and garlic. Add more peanut butter, more veggies like bok choy, canned banana hearts, eggplant. Meat of choice is beef oxtail, honeycomb tripe, beef brisket. Then it pairs well with rice and cooked bagoong.
Atsuete (annatto powder) is only around 15-30 pesos here. I guess you paid for its plane ticket. 😆
Hahahaha! You are right 😂
Try eating slices of Fresh Green Mango and dip in the Bagoong. You can use it as is, or saute garlic onion and tomatoes then add Bagoong, mix thoroughly. To make it spicy just add hot chillis or sugar to make it a little sweet. Or chop the green mango, add slices of onion and diced tomato add bagoong and you now have fresh green mango salad as side dish for your fried fish. Also try boiling or grilling Eggplant (remove the skin when eating) and add sauted Bagoong and eat with hot white rice.
Wow! Kare-Kare can be an adventurous dish and can be polarizing to foreigners. I am happy you tried it.
So cleanly made. It seems good to parboil the meat to reduce blood, etc. You can skip the slurry by using rice washing. It will become soupy but with right thickness or consistency.
The effort just to make kare kare is very commendable ❣️
Thank you so much!
Some Japanese can't stand the smell or taste of Bagoong but you two enjoyed it without anything with it! Probably you have Filipino palate by heart. 👍❤️
The fish sauce aka patis does the job of bagoong. Japanese don't really like pungent foods like durian or bagoong.
It smells and tastes like Japanese food called shiokara!
Hiro is a cruise chef, so he probably has a more cultured palate than ordinary people.
I think there's 2 or 3 types of bagong there's a fresh and fermented one when I visited filipino market
@@kingpin7610 There are many kinds of bagoong every region.
Your Kare-kare looks great! Great job! It's good to know you were able to stand the smell and taste of the bagoong alamang because Kare-kare won't be complete without it. 👏
Thank you so much always! 😊
@@HiroFoodinJapan you can also just add it while you're cooking it. That way the flavor of the dish will be complete, without you putting it as a side condiment.
If you like fried eggplants, you should try to make tortang talong. It’s simple to make, you just need to grill the eggplants until soft and toasted. Then peel off the skin, after you peel dip it in eggs then fry it until it’s golden brown. Then make a dipping sauce made of fish sauce and calamansi. You can add chilis, onion, and garlic to the dipping if you want 😊
I'm cryyyying! This is my fave Filipino dish. At first, I thought having peanut butter on a savory dish will taste weird. But to my surprise it was actually good! My favorite variety of Kare-Kare is the crispy pork one. Thanks for sharing this recipe, Sir Hiro. Those 20 videos really paid off!
I wanna try the crispy pork one too! Thank you always Leif san!
A lot of South East Asian cuisines use peanuts, particularly in Indonesian _yakitori_ called _satay_ where a blend of ground peanuts is used as dipping sauce. This even influenced the cuisine of their Dutch colonizers, who used this _satay_ sauce as a popular dipping sauce for french fries.
omg, the crispy pork liempo or bagnet kare-kare!
Happy to know that you and your wife liked the Kare-Kare. Good luck with your second take on the Bicol Express!
I never cooked kare kare because I thought it is the most complicated Filipino dish to make , but you made it very easy and simple. Thank you for showing your way of cooking kare kare.
You want complicated? Try papaitan.
now, this is what I am talking about, Looks good!!
Thank you!
Oishi desu! Arigato for cooking our favorite filipino dish!
Wise move to fry the eggplant first 👏🏼 Speaking of eggplants, have you heard of “tortang talong”? It’s basically eggplant omelette and I think you and your wife will love it 😍
Yes I have! I’ll try that!
You've done it already hiro san
Yes, please roast the rice flour until golden brown and fragrant.
If you can find peanut butter that is salty and not sweet, it will taste better. Or you can ground salted roasted peanuts into a paste, then add that instead. It's what i do, if making kare kare from scratch
Man, all your cooking videos are so wholesome. You and your wife enjoying the food you cook makes me feel "fuwa fuwa" inside. I recommend Beef Bulalo and Pork Humba! They're some of my fave dishes.
One of the delicious and flavorful dishes in our country. Thank you for having in your content our one of very own food delicacy.
Kare-Kare! My favorite Filipino dish! Looks very delicious, you did an awesome job cooking it!
Kudos to you and your wife for cooking such dish! I don’t eat Kare-kare but my husband loves it. But watching how intricate you cooked it amazed me!
Because of your channel, we tried to devour ramen from Ippudo and menchi katsu from Yabu. Of course, the ebi tempura will always be top of the list! It was a feast for my taste buds 🥰
I love Ippudo! Where do you guys live?
In Manila! You got a top fan from the Philippines 🥂
My favorite show on the Internet!
Ahhh yes, the barrio fiesta bagoong. You got the perfect type of bagoong for your kare-kare. Will look forward on your next re-cook of bicol express. Just a tip, it needs bagoong and more coconut milk. If the dish looks white from all the coconut milk then you've got it.
Wow.you are a good cook.imagine I'm a Filipina don't know hw to cook kare2.im impressed.keep it up.
I remember the first time I ate Kare-kare I got nauseous. I didn't expect that strong peanut butter flavor and it has no taste of saltiness at it.
After that I never eaten Kare-kare again. Many years after that, someone told me that you should eat it with bagoong and I loved it.
Very well done! Looks exactly like the traditional dish. You are a very good chef!
I'm glad you guys love to cook and eat filipino foods. Your husband can really cook and the presentation is great.
Request for your next video: lechon kawali or crispy pata!
👏👏👏 Very impressive, Sir Hiro. This was very well done.
First time watched a foreigner made and ate karekare in the most authentic way.
History of Kare Kare some say Moro introduce kare kare(regal) before Spanish Colonized Philippines. And others say British Indian soldiers who stayed in the Philippines are the true originators of the Curry since most of the spices needed to make the curry are scarce before the spanish colonial or after they modified the recipe which are available at that time and kare kare was born
Roasted rice flour is the original flavoring of the kare-kare. In the olden days, rice is slightly roasted and pounded into granules. Next time, try adding small amount of coconut milk for a richer taste. Good job!!
Here it is!! My absolute favourite.
out of all the pinoy food that you've cooked, i think this and sinigang would be the most "exotic" to japanese. now, i'm hungry lol.
by the way, you can also use tripe
You are absolutely right. Sinigang and Kare Kare are exotic to us.
I just discovered this channel and its pretty interesting cant wait for more content
Hi i'm a new subscriber from Quebec, Canada. Thank you for featuring Filipino dishes in your vlogs. Impressive, they look really delicious.
Welcome to my channel!
Try to make bagoong rice with the leftovers of bagoong. It's fried rice cooked with onions, bagoong and you top it off with thinly sliced green mangoes and scallions.
It's not always have to be oxtail, you can always use beef if it's hard to get, in some instances we use water buffalo...
that was smart to use peanut butter oil! i'll definitely do that next time i cook kare-kare.
Finally we see your version of the Kare-kare! It looks really good and authentic! I'm also excited to see your second attempt of the Bicol Express. I actually liked your version since I like making it that way too as it gives a deeper flavor.
Nice video.
Your cooking is so simple yet very detailed.
Nice.
i have been watching your videos to much delight. Japanese people are so positive, kind and respectful. you are a great cook sir. Philippines loves Japan!
You were on point in not eating or consuming right away as the fat of it , not good at all. Very smart way. to do it. Thank you really worth watching to see the different ways of cooking Kare Kare.
Your version of the recipe looks delicious! I like it that the sauce is thick too. Good job!
You know it's good when the wifey wiggles this 👍😁
I got hungry watching the Kare-Kare being cooked. 😩 That's a good choice, Hiro-san! Arigatou!👌
My favourite. YUM!!!
FYI: the word Kare-Kare may come from the Japanese word カレー(Kare). When you look at it, Kare-kare is kinda a curry.
I didn’t know! Thank you!
Glad you love Kare-Kare. This is one of my all time favorite dish. It is so rich in flavor with rich thick sauce that goes so well with rice you can't resist eating more & more.
The oxtail is the secret ingredient, the beef flavor will always come out so intense no matter what recipe you cook it with.
you nailed it sir hiro..good job...drooling right now..
The husband is so sweet to his wife. And the wife is very appreciative..
The saltiness of bagoong complements the sweetness of the peanutbutter. ❤️
I love kare kare. I like bagoong but I don't eat it together with kare kare (my fellow Filipinos will probably disown me for that). You only use oxtail but you can actually put any other part/cut of beef on it. I also like to put "puso ng saging" in kare kare. It literally means "banana's heart" in English. It is a type of vegetable found on banana trees.
Thickening sauce.
Dry pan fry (no oil, done separately)
Unwashed Rice and raw peanuts. Do not burn/blackened rice. Just toasted brown. Same with peanut.
Mix and grind both. Tastier than using peanut butter. Less sweet.
Now I'm craving kare kare for dinner. Some restaurants make kare kare less salty because it is served with bagoong. It's perfect with crunchy vegetables.
I'm so hungry now, watching it at 11pm, in my bed ready to sleep here in Melbourne, Australia. The dish looks so rich and delicious. Thanks.
Thank you! 😊
Like all the other dishes you've made, this too looks amazing. It is true, no matter what dish you are making each one has there own version (slight variations). I do like your idea of using the oil from the peanut sauce to saute the onions. Wow - you're a genius. 👍🥘 ❤
Nowadays people only use peanut butter, but I find going a bit traditional still makes for a better product. Just toast some peanuts and rice grains, then grind them down in a blender. Add it in with the annatto. It imparts a roasted aroma to the dish, and gives new textures to the sauce by adding a thickness that's different from the uniformity of cornstarch.
Filipino dishes are made to be eaten with rice, and the weird stuff we add is there to heighten the flavor. I'm glad you both are enjoying the dishes you make. :)
This is my favorite dish and you just did it perfectly!!! I commend you for that Sir! Also, bagoong surely brought it to the next level, isn't?
Yes! Thank you so much!
Wow! Your Kare-kare looks delicious and I like how you prepare the food. I agree Kare-kare is difficult to cook, it takes a lot of time 😁
Congrats! That looked really well executed. My grandmother used to toast sticky rice and then pound it for flour as well as toast peanuts and grind them in a mortar and pestle. The old way took a loooooong time. Bagoong really makes karekare better.
As a child, my task was to pound roasted rice grains for kare kare.
this video and your channel in general is very therapeutic. Thank you so much for cooking so many filipino dishes! more power to you. keep doing what you are doing! godbless
my neighbor makes the best kare-kare ive ever had in my life. she used fresh peanuts, not peanut butter, so it may not have be sweet taste of the peanut butter. she also uses banana hearts, but i think youd have a hard time finding that in japan. sadly she died a few years back. i miss her kare-kare
Nice! I'm glad that you added Bagoong at the end. I mean for me, it's not Kare-Kare without some delicious bagoong. It kinda made me hungry while watching. 😆
Mouthwatering! The bagoong really elevates the flavor of the dish. My favorite ingredients in kare kare is oxtail, ox tripe for the meat and banana blossom for the vegetables. I like the texture of those.
Thank you! I wish ox tripe and banana blossom were available in Japan!
@@HiroFoodinJapan its half of each.oxtail for sauce stickiness and flavor.oxtripe for bites and pork belly like consistency.
Yeyyyy!!!! I'm so happy that you guys love the bagoong and u've cooked it sooo well. Bravo!
i enjoy watching you eat our food delicacies
Wow! I'm drooling 🤤, you nailed it.
You just made me hungry. You’re version of the kare-kare is way more simpler than how my wife make it. You inspired me to replicate your version of the kare kare. Thanks very much for sharing your video. Watching all the way from San Francisco, California. More power and will be looking forward to watching more of your cooking videos.
Thank you! I hope you and your wife will like my version!
Yes mr. Hiro, we like your version of the kare kare
You can use the usual filipino kare kare mix or what you have done with you can use the unsalted peanut we can buy on the convenient store, crushed the peanut (the cooked one)
Just like your version just add the fine crushed peanut on the mixture to make it more creamy and tastier with peanut flavor. Your version looks delicious too.
My week’s not complete without your uploads. Love Kare Kare! Your dedication is up on the roof, watched 20 Kare Kare video recipes is outstanding! ❤️😊
Thank you so much for always watching our videos! 😊
My mother makes this really saucy then I save the leftover sauce to make quickie dandanmian (the mazesoba, no soup). I just add chili+garlic oil to reheated kare-kare sauce and stir, then add the noodles. Since the sauce already has beef fat and collagen in it and this is just the lazy method, I don't add any miso pork on top anymore. Similarly if I have Nissin instant tonkotsu I can convert it to tantanmen using the kare-kare sauce and chili oil.
It's not the exact same flavor (since dandanmian and tantanmen use sesame), but close enough and very convenient since the sesame paste used to be hard to find even in Manila. Now that it's easy to find though I've only just been using the sesame paste from Taiwan.
I have subscribed to your channel because of your filipino dishes. Thank you! More videos pleaseeee
The first youtube video that i saw where they ate kare kare right... With bagoong.... that sweet and salty contrast to me is what makes kare-kare nice.
Hello Hiro, like always, watching your channel cooking delicious Filipino food. It a pleasure to watch your process in preparation , cutting, until finished. Your final is the taste test with you and your better half. I bet she loves it. I love that Kare Kare with lots of rice and a shrimp paste that enhances everything. Great job cooking it and can't wait for another cooking episodes. God bless
6:36 what a cute kare-kare sampler... hehehehe.
It looks so good! Great job! It looks like restaurant quality!
Thank you!
our family's version of Kare-Kare does involve us roasting our peanuts then grinding it ourselves. it results to a thick and bland peanut butter without any sugar unlike the commercial bottled ones. we also roast our rice flour up until it's a little darker. we also fry our anato seeds in oil resulting in a reddish oil where we can saute our onions and garlic in for the Kare-Kare. and aside from ox tail, we also use a combination of beef tripe and brisket and use bayleaves in boiling the meat tender.
thank you for making pilipino dish more entertaining,im your new supporter now,thanks again and good luck
Looks really good. I think even Filipinos would like to eat this.. 👍
I love that you didn't forget to pair it with bagoong! Glad that you enjoyed it both. Greetings from the Philippines!!
Good job cooking Kare-Kare! It's all spot on! Your version is the same as mine! It's definitely Authentic! If you can find Banana Heart Blossoms and add that to Kare-Kare... It'll be more than perfect! I personally add ox tripe to my Kare-kare as it adds more flavor! You nailed it with eating it with "Sautéed Bagoong"! The sweet, creamy, savory and salty rolled into one bite is delicious!
Not all Filipinos can really cook kare kare. Job well done
Bicolano here! Looking forward for your bicol express remake 😅
You can recook the bagoong, with garlic, onion, add some sugar, pepper and sliced chili to add some kick to it
One of my favourite Filipino food
Wow kare2 yummy food gling m mgluto mabuhay k and god bless u and ur family allways❤️🙏❤️🙏👍👍🇵🇭🇵🇭💅💅💅⭐⭐💯💯❤️🙏❤️
Tryy Pininyahang Manok or Chicken with Pineapple you guys will love it.
Putting karekare on top of rice and eating it with bagoong is the ultimate combination