Why is it called kare-kare?

They called it kari-kaari, curry, and now, kare-kare. Its name derived from a reduplication of Tamil: கறி, romanized: kaṟi, lit. ‘curry; thick sauce’. Kare-kare has a similar flavor to satay because of the peanuts in the sauce.

What is English of kare-kare?

noun. mass noun. (in Filipino cuisine) a stew of meat (especially oxtail and tripe) and vegetables, cooked in a thick, peanut-based sauce and coloured with annatto. ‘kare-kare is traditionally cooked in a clay cooking pot’

Who invented Karekare?

The most exciting theory? that Kare Kare was a regal dish of the Moro elite. The Moros are indigenous to the Philippines. Their history dates back to 13th-14th century Arab traders who settled and established their religion and kingdoms around the archipelago, 200 years before Spanish rule.

How do you pronounce kare-kare in Filipino?

What is Kere English?

: a reading that in the traditional Jewish mode of reading the Jewish Scriptures is substituted for one actually standing in the consonantal text, with the consonants of the word or phrase to be read being usually given in the margin and the vowel points if the text is vocalized being inserted in the text.

Is kare kare a curry?

Thus, kare kare is a faux-like version of curry. After all, kare kare doesn’t resemble any Indian curry dish, except for its orange color. … Since curry was not available in the Philippines at that time, the Indians used local ingredients like peanut and annatto.

Where does kare kare come from?

The general consensus of Pampanga natives is that kare-kare originated in Pampanga, considering Kapampangan people often have a reputation for cooking to their hearts’ content and coming up with deliciously rich fare.

What does kare kare taste like?

The distinct flavor of kare kare comes from the combination of roasted peanuts and toasted rice. It’s earthy, slightly sweet, rich, yet mild-tasting. The sauce is deliberately underseasoned. Somewhat similar to African peanut stew and satay peanut sauce but mellower as it doesn’t involve any spices.

What is Bagoong ISDA?

Bagoong isda (isda means “fish” in Filipino) is usually prepared by mixing voluminous amounts of fish and salt, the ratio depending on the region and manufacturer. These are mixed uniformly, usually by hand, and kept covered in earthen jars to keep the flies away.

What do you call Filipino foods that have been stewed in coconut milk?

Answer: Guinataan

Almost anything can be cooked in coconut milk, meats,seafood, vegetables. Many desserts with coconut milk added are also called “guinataan”.

Is Kare-Kare from India?

Kare-Kare is a traditional Filipino dish consisting of oxtail and vegetables within a creamy peanut butter sauce. … Developed by the Moro people of Southern Mindanao, Kari resembles dishes such as Thai fish curry but does not resemble Kare-Kare; it was only later changed by the Kapampangans to create Kare-Kare.

Why is there maggots in Bagoong Alamang?

Fish paste or bagoong is a very popular product widely used as condiment. It is obtained from the liquifaction of a mixture of fish and salt. … The containers should be tightly covered to exclude flies which may lay eggs that hatch out into visible maggots thus, reducing the quality of the bagoong.

What is Ginamos in Tagalog?

“Ginamos” Tagalog translation: bagoong. English: really dont know. Anybody?

What is shrimp paste in Tagalog?

The English word “shrimp paste” can be translated as the following word in Tagalog: … bagoóng – [noun] salty, fermented shrimp or anchovies paste more…

What is Alamang in Filipino?

In the southern Visayas and Mindanao, fish bagoong made from anchovies is known as guinamos (also spelled ginamos). … It is called uyap or alamang in the southern Philippines, aramang in Ilocos and parts of Northern Luzon, and ginamos or dayok in western Visayas.

Is fermented fish good for you?

Fermented Fish

Research suggests that fermentation causes fish protein to break down, making antioxidants available; these could help lower blood pressure, stimulate the immune system and control blood sugar, too.

Where did shrimp paste originated?

southern Thailand
Traditionally, the preparation of shrimp paste dates back to the eighth century and has its roots in southern Thailand, where the shrimp would be harvested, mixed with salt, and spread on bamboo mats to dry under the sun to transform into fermented shrimp paste. Once dried, the shrimp lasts for months.

Is alamang baby shrimp?

Bagoong or alamang is a fermented condiment made of minute shrimp or krill. These small crustaceans are cleaned in a brine solution and mixed with salt. The mixture is kept in earthen jars and allowed to ferment for about 1 to 3 months, with food coloring added to give the paste its characteristic red or pink hue.

What is krill in Tagalog?

In the Philippines, krill are also known as alamang and are used to make a salty paste called bagoong. Krill are also the main prey of baleen whales, including the blue whale.

What is Bagoong Alamang in Philippines?

Bagoong alamang is a shrimp or fish paste. And people make it through the fermentation of fish or shrimp with salt for at least a couple of weeks. This fermenting process can last a few months, especially in enriching the flavor.

What is the difference between bagoong and Alamang?

In the southern Visayas and Mindanao, fish bagoong made from anchovies is known as guinamos (also spelled ginamos). … This type of bagoong is known as bagoong alamang. It is called uyap or alamang in the southern Philippines, aramang in Ilocos and parts of Northern Luzon, and ginamos or dayok in western Visayas.

What is the difference between shrimp paste and shrimp sauce?

Shrimp paste is sold wet or dry, smooth or chunky. Wet shrimp paste is not shrimp sauce. … In some cuisines, the shrimps are sun-dried before they are crushed, mixed with salt and fermented (or fermentation happens during sun-drying). In others, the shrimps are cooked before fermentation.

What is Thai shrimp paste?

Shrimp paste or shrimp sauce is made from fermented ground shrimp mixed with salt. … Very popular in Thailand is nam phrik kapi, a spicy condiment made with fresh shrimp paste and most often eaten together with fried pla thu (short mackerel) and fried, steamed or raw vegetables.