Kare-kare - Sarap Central
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Recipe Kit

Kare-Kare is a popular Filipino beef stew with a thick, peanut-based sauce and best served with bagoong (shrimp paste). The history of Kare-Kare dates back to the British occupation of Manila, when Indian settlers resolved their homesickness by cooking a curry dish using local ingredients. They called it kari-kaari, or curry, a thick sauce that evolved into the thick, peanuty sauce of Kare-Kare.

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Beef, Beef Tripe, Baby Bokchoy, Peanut Butter (Roasted peanuts, Sugar, Palm Oil, Salt), Onions, Long Beans, Eggplant, Vegetable Oil, Kare- Kare Mix (Rice flour, Garlic powder, Onion Powder, Yeast extract, Monosodium glutamate, Soy sauce powder (soy bean, wheat, salt), Salt, Annatto extract, Disodium inosinate, Disodium guanylate, White pepper, Peanut oil), Ginisa Mix (Salt, Monosodium Glutamate, Garlic, Natural Chicken Flavor, Shallot, Yeast Extract, Spices, Refined Canola Oil, Disodium Inosinate, Disodium Guanylate), Garlic powder, Sugar, Annatto extract, Fish Sauce powder), Garlic.


Peanut, Soy, Wheat, Fish

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    Preparation Procedure:

    For best quality and food safety:

    • REMOVE SLEEVE before cooking.
    • Refrigerate any leftovers.
    Stove Top:
    1. In a hot pan, sauté Garlic and Onion in Vegetable Oil for 1 min.
    2. Dissolve Kare-kare Mix in 2 cups Water and pour in a pot. Cover and boil for 2 mins.
    3. Add all ingredients except Bokchoy, mix well, cover and let it boil for 5 mins.
    4. Reduce heat to simmer by turning heat to medium for 3 mins. with occasional stirring until the sauce becomes thick.
    5. Turn off the heat.
    6. Add Bokchoy and mix well.
    7. Add salt to taste.
    8. Stir and serve immediately.