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Kare-kare
Kare-kare is a Philippine stew. It is made from a base of stewed oxtail (sometimes this is the only meat used), pork hocks, calves feet, pig feet, beef stew meat, and occasionally offal or tripe. Vegetables, which include (but are not limited to) eggplant, Chinese cabbage, or other greens, daikon, green beans, and asparagus beans are added — usually equaling or exceeding the amount of meats. The stew is flavored with ground roasted peanuts or peanut butter, onions, and garlic. It is colored with annatto (extracted from annatto seeds in oil or water) and can be thickened with toasted or plain ground rice. Other flavorings may be added, but the dish is usually quite plain, compared to other Filipino dishes. Other seasonings are added at the table. Variants may include goat meat or (rarely) chicken. It is often eaten with bagoong (shrimp paste), sometimes spiced with chili, bagoong guisado (spiced and sautéed shrimp paste), and sprinkled with calamansi juice. Traditionally, any Filipino fiesta (particularly in Pampanga region) is not complete without ''kare-kare''. In some Filipino-American versions of the dish, oxtail is exclusively used as the meat.
==History==
As with many things in the Philippines, there are several stories as to the origins of this unusual, distinctly Filipino dish. The first one is that it came from Pampanga. Another has it coming from the regal dishes of the Moro elite who once settled in Manila before the Spanish arrival (interestingly enough, in Sulu and Tawi-Tawi, ''kare-kare'' remains a popular dish). Another is from Sepoy conscripts from Southern India that settled in Philippines during the British Occupation of the Philippines. Homesick, they improvise their own cuisine with available materials. They call it kari-kaari, curry, and now, kare-kare.
It's a comfort food for Filipinos and a perennial family favorite in local and overseas Filipino households.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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