Comments on: Kare-Kare a la Marketman

By: bleu

bleu — Sat, 09 May 2009 20:21:31 +0000

Thanks MR MM, such a wonderful creative recipes…authentic filipino recipes with your own home cooking style…I hope to see you in person once i get to manila….

bleu,las vegas

By: Rein

Rein — Sun, 16 Nov 2008 17:15:10 +0000

Well, for those who don’t like tripe, just add (or substitute) beef brisket. Works the same.

By: Rein

Rein — Sun, 16 Nov 2008 17:14:32 +0000

Well, for those who don’t like tripe. Just add or even substitute beef brisket. Works the same.

By: eug

eug — Mon, 10 Nov 2008 10:51:48 +0000

made pala not saved

By: eug

eug — Mon, 10 Nov 2008 10:51:20 +0000

kare kare sa UP food service was what saved university food bearable. That and espasol sa vinzonz hall and squash bread sa a.s.
basment

By: Chu

Chu — Fri, 03 Oct 2008 03:14:18 +0000

It’s really tough to photograph kare kare. Not one of your better pictures, I’m afraid.

By: Winky

Winky — Fri, 25 Apr 2008 07:28:42 +0000

MM,

i like the looks of your kare-kare, although i prefer my peanut butter with guava jelly on a piece of toast…

kare-kare was never a staple while i was growing up in Cebu. i miss my mom’s legendary tinuwa (tinolang lapu-lapu) with sili espada and fresh tamarind… enough to make your brow perspire and finish up more than 2 servings of rice!

By: edee

edee — Mon, 26 Jun 2006 11:21:04 +0000

i’m really drooling over your photos, will attemp to cook from scratch, i just hope i’ll find all the ingredients here…….

By: gonzo

gonzo — Sat, 24 Jun 2006 23:19:55 +0000

marinel, the dish is indeed bland but that’s why the bagoong is so essential to the enjoyment of this dish. it’s the contrast of the very pungent shrimp paste (i occasionally ratchet up the ante by adding chillies) vs the bland nutty creaminess of the dish plus the white rice that makes for a wonderful explosion of flavours and textures in the mouth.

To prove the point further, gado gado, a similar indonesian dish but with veggies, is pretty boring to me. a good bagoong, along w sinigang, suka, adobo, patis etc is one of the cornerstones of pinoy cuisine, in my opinion.

eating kare kare without bagoong is like having sex without a partner: it’s possible, even necessary at times, but with a partner the whole experience is turbocharged.

By: Marinel

Marinel — Fri, 23 Jun 2006 22:52:31 +0000

whew! i’m glad i’m not the only one who doesn’t like kare kare. my sister loves it! this, she said, would be her last meal if she were on death row. :-) not me. it’s not even on my top ten list. i think it’s because the dish is so bland no matter what peanut butter you use – imported or local. your picture makes the dish a lot more apetizing, though. do you know of a restaurant that serves great kare kare?