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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":517,"pronunciation":557,"substitutions":558,"slug":579,"title":580,"shortTitle":581,"nativeName":582,"countrySlug":583,"region":584,"baseServings":433,"prepMinutes":585,"cookMinutes":586,"difficulty":587,"course":588,"diet":590,"mainIngredients":593,"images":594,"keywords":604,"publishedAt":609,"updatedAt":609,"authorSlug":610,"summary":611,"localeSlug":579,"alternates":612},[394,397,400,403,406],{"answer":395,"question":396},"Because it is meant to. The sauce is cooked with little or no salt, and the seasoning is supplied at the table by bagoong alamang, a salty fermented shrimp paste that each diner stirs into their own portion. Eating kare-kare without it is like eating unsalted food and concluding the recipe failed.","Why does kare-kare taste bland on its own?",{"answer":398,"question":399},"Bagoong alamang is Filipino shrimp paste made from tiny fermented shrimp, usually sautéed with garlic, onion and a little sugar before serving. Any Southeast Asian fermented shrimp paste works if you sauté it first. Failing that, use a salty miso or anchovy paste thinned with a little vinegar — the funk will be different, but the role is filled.","What is bagoong and is there a substitute?",{"answer":401,"question":402},"Usually the heat was too high after the peanuts went in. Ground peanut and toasted rice thicken by suspension, not emulsion, and a hard boil drives the oil out. Keep it at a bare simmer, stir often once the sauce thickens, and whisk in a ladle of hot broth to bring a split sauce back together.","Why is my sauce grainy or split?",{"answer":404,"question":405},"Yes, and it saves two hours. Pressure-cook the oxtail with the aromatics and water for 45 minutes at high pressure, release naturally, then strain the broth and build the peanut sauce in a wide pan as written. The tripe can go in with the oxtail for the same time.","Can I make kare-kare in a pressure cooker?",{"answer":407,"question":408},"The meat and sauce can be made two days ahead and actually improve, since the oxtail keeps absorbing the peanut flavour. Blanch the vegetables on the day and add them only when you reheat. If the sauce has set stiff in the fridge, thin it with hot stock rather than water so you do not dilute the flavour.","How far ahead can I make it?",[410,411,412,413,414,415],"Boil the tripe separately in fresh water with a bay leaf before it joins the stew. Cooking it in the main pot from the start gives the whole dish a barnyard edge.","Toast the raw peanuts and the rice until they smell like popcorn and biscuit — grind them while warm and the sauce gains a depth peanut butter alone cannot reach.","Do not salt the sauce. Season only with a little fish sauce if it is genuinely bland, and leave the rest to the bagoong at the table.","Skim the fat that rises from the oxtail and reserve it — a spoonful stirred back into the finished sauce gives the glossy sheen restaurants get.","Steep the annatto seeds in warm oil rather than boiling them; over 5 minutes at high heat they turn bitter and the colour goes brown instead of orange.","Blanch the vegetables in salted water and drop them into ice water. Cooked in the sauce they go grey and leach starch into it.","🥜","Kare-kare is a slow stew of oxtail and tripe in a thick, mild peanut sauce coloured with annatto and thickened with toasted ground rice, packed with eggplant, long beans and banana blossom. Tasted on its own it is nutty, faintly sweet and noticeably underseasoned — that is intentional. The salt arrives at the table as bagoong, fermented shrimp paste, stirred into each portion by the person eating it. Get that pairing right and the dish snaps into focus: rich and rounded from the sauce, sharp and funky from the bagoong, with oxtail so soft it slides off the bone. It takes most of an afternoon and almost none of it is active work.","Nobody can settle where kare-kare came from, and the theories are all plausible enough to survive. One line traces it to Pampanga, the province that treats itself as the country's culinary capital and claims the dish outright. Another connects it to Indian sepoys who were stationed near Manila during the brief British occupation of the city in the 1760s and are said to have settled in Cainta, Rizal — the name supposedly a corruption of curry, the annatto standing in for turmeric. A third argument holds that it is simply a Filipino elaboration of the region's many peanut sauces, with the doubled syllable being ordinary Tagalog wordplay rather than a loanword. There is no document that resolves it, and anyone who tells you otherwise is guessing confidently.\n\nWhat is not in doubt is its status. Kare-kare is fiesta food, the dish that appears at baptisms, town celebrations and Sunday lunches with extended family, precisely because it takes three or four hours and feeds a crowd. It is expensive by everyday standards — oxtail is not cheap anywhere — and labour-intensive in a way that signals the occasion matters. The traditional service is in a palayok, an earthenware pot, with the vegetables arranged on top of the meat rather than stirred through.\n\nThe unsalted sauce confuses first-timers constantly, and it is the most important thing to understand about the dish. Kare-kare is built as one half of a pair; bagoong alamang, the pink-brown fermented shrimp paste sautéed with garlic and a little sugar, is the other. Diners take a spoonful onto the rim of their plate and mix it in bite by bite, controlling the salt and the funk themselves. Season the pot instead and you have made a perfectly nice peanut stew, but you have not made kare-kare.","Kare-kare keeps 3 days refrigerated and reheats better than most stews, though the sauce thickens considerably as the rice starch sets — loosen it with beef stock or water over low heat, stirring so the peanut does not catch. Store the blanched vegetables separately and add them fresh on reheating, since they go soft and dull sitting in the sauce. It freezes for 2 months; freeze meat and sauce only.",[421,422,423,424],"Toasted rice and freshly ground toasted peanuts, not just peanut butter, so the sauce has real texture and a roasted depth.","Keeps the sauce deliberately unsalted the way it is actually served, and explains why the bagoong is not optional.","Handles the tripe properly with a separate pre-boil, so it turns tender without dragging its smell into the stew.","The vegetables are blanched separately and laid on at the end, so they stay bright instead of dissolving into the sauce.",[426,427,428,429],"Large heavy pot or Dutch oven","Dry skillet for toasting","Spice grinder or food processor","Fine sieve",{"fat":431,"carbs":432,"fiber":433,"sugar":433,"sodium":434,"protein":435,"calories":436,"estimated":8},51,24,6,620,44,720,[438],"Steamed rice and a dish of sautéed bagoong alamang — the salt of the meal lives there, not in the pot.",[440,443,446],{"name":441,"description":442},"Kare-kareng pata","Made with pork hocks instead of oxtail. Cheaper, faster by an hour, and the skin gives the sauce a comparable body once it softens.",{"name":444,"description":445},"Seafood kare-kare","A restaurant favourite: prawns, mussels, squid and crab in the same peanut sauce. Cook the sauce fully first, then poach the seafood in it for a few minutes.",{"name":447,"description":448},"Vegetarian kare-kare","Built on fried tofu, banana blossom and the full vegetable set. Genuinely good — but you lose the bagoong, so season the sauce with miso or salted fermented black beans instead.",[450,456,461,466,471,477,482,486,488,491,496,500,504,508,511,513],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},1.4,"oxtail","oxtail, cut into thick joints","kg","Meat",{"qty":457,"ref":458,"name":459,"unit":460,"group":455,"optional":8},400,"tripe","honeycomb tripe, cleaned","g",{"qty":462,"ref":463,"name":464,"unit":465,"group":455},3,"bay-leaf","dried bay leaves","piece",{"qty":467,"ref":468,"name":469,"unit":470,"group":455},1,"black-pepper","black peppercorns","tsp",{"qty":472,"ref":473,"name":474,"note":475,"unit":460,"group":476},200,"peanuts","raw skinless peanuts","or 200 g unsweetened natural peanut butter","Sauce",{"qty":478,"ref":479,"name":480,"unit":481,"group":476},4,"rice","raw long-grain rice, for toasting","tbsp",{"qty":483,"ref":484,"name":485,"unit":481,"group":476},2,"achiote","annatto (achiote) seeds",{"qty":478,"name":487,"unit":481,"group":476},"neutral oil",{"qty":467,"ref":489,"name":490,"unit":465,"group":476},"onion","large onion, finely chopped",{"qty":492,"ref":493,"name":494,"unit":495,"group":476},8,"garlic","garlic, minced","clove",{"qty":467,"ref":497,"name":498,"note":499,"unit":481,"group":476,"optional":8},"fish-sauce","fish sauce","only if the sauce is genuinely flat — the bagoong does the seasoning",{"qty":483,"ref":501,"name":502,"unit":465,"group":503},"eggplant","Asian eggplants, in thick diagonal slices","Vegetables",{"qty":505,"ref":506,"name":507,"unit":460,"group":503},250,"green-beans","long beans, in 8 cm lengths",{"qty":478,"ref":509,"name":510,"unit":465,"group":503},"bok-choy","pechay or baby bok choy, halved",{"qty":472,"name":512,"unit":460,"group":503,"optional":8},"banana blossom, sliced and squeezed dry",{"qty":433,"ref":514,"name":515,"unit":481,"group":516},"shrimp-paste","bagoong alamang (fermented shrimp paste), sautéed","To serve",[518,523,528,531,535,540,543,548,551,554],{"tip":519,"text":520,"title":521,"timerSeconds":522},"This blanch-and-reboil is what keeps the finished stew clean-tasting rather than gamey.","Cover the tripe with cold water in its own pot, bring to the boil, drain and rinse. Refill with fresh water, add one bay leaf and simmer for 90 minutes until a knife passes through with no resistance, then drain and cut into strips.","Boil the tripe separately",5400,{"tip":524,"text":525,"title":526,"timerSeconds":527},"Keep the surface barely trembling. A boil makes the broth cloudy and the meat stringy.","Put the oxtail in a large pot with the remaining bay leaves and peppercorns, cover with 2.5 litres of cold water and bring to a bare simmer. Skim the foam thoroughly for the first 15 minutes, then cook uncovered for 3 hours until the meat pulls away from the bone at a touch.","Simmer the oxtail",10800,{"text":529,"title":530},"Lift the oxtail out and strain the broth through a fine sieve, keeping about 1.2 litres. Let it settle for a few minutes and skim the fat from the top, saving 2 tablespoons of it for the sauce.","Strain and reserve",{"tip":532,"text":533,"title":534},"Grind while still warm — the peanuts release their oil and the powder turns almost pasty, which is exactly what you want.","In a dry skillet over medium heat, toast the peanuts for about 8 minutes until deep gold and fragrant, then set aside. Toast the raw rice in the same pan until the grains turn the colour of weak tea and smell like popcorn. Grind both, separately, to a fine powder.","Toast the peanuts and rice",{"tip":536,"text":537,"title":538,"timerSeconds":539},"If the oil starts smoking or the seeds darken, pull it off immediately — overheated annatto turns bitter and muddy brown.","Warm the neutral oil in a small pan over low heat, add the annatto seeds and steep for 3–4 minutes until the oil is a strong sunset orange. Strain out and discard the seeds.","Make annatto oil",240,{"text":541,"title":542},"Heat the annatto oil and reserved beef fat in a wide heavy pot, soften the onion for 5 minutes until translucent, then add the garlic and cook another minute until fragrant. Pour in the reserved broth and bring to a simmer.","Build the sauce",{"tip":544,"text":545,"title":546,"timerSeconds":547},"Keep it at a whisper of a simmer. A hard boil splits the peanut oil out and turns the sauce grainy.","Whisk in the ground peanuts and toasted rice powder a little at a time so no lumps form, then simmer gently for 15 minutes, stirring often, until the sauce coats a spoon thickly and a spatula leaves a brief trail across the bottom of the pot.","Thicken with peanut and rice",900,{"text":549,"title":550},"Slide the oxtail and tripe into the sauce and warm through for 10 minutes so the meat takes on colour and flavour. Taste — it should be nutty and mild. Add the fish sauce only if it is truly flat, and stop well short of properly seasoned.","Return the meat",{"text":552,"title":553},"Blanch the long beans for 3 minutes, the eggplant for 3 and the pechay for 1 in salted water, dropping each into ice water as it comes out. Squeeze the banana blossom dry and blanch it for 2 minutes to remove its astringency.","Blanch the vegetables",{"text":555,"title":556},"Arrange the drained vegetables over the meat in the pot, spoon a little sauce across them and bring it to the table without stirring them in. Serve with rice and a bowl of sautéed bagoong for each person to stir into their own plate.","Assemble and serve","KAH-reh KAH-reh",[559,563,567,571,575],{"note":560,"swap":561,"original":562},"Shank gives similar collagen and marrow at a lower price. Whatever you use must have connective tissue — lean stewing beef makes a dry, disappointing kare-kare.","Beef shank in thick cross-cut slices, or beef short ribs","Oxtail",{"note":564,"swap":565,"original":566},"Tripe is traditional but far from universal; plenty of households make oxtail-only kare-kare. Nothing else in the dish depends on it.","Leave it out, or use extra oxtail","Tripe",{"note":568,"swap":569,"original":570},"Standard practice in Filipino home kitchens. Use the kind with nothing but peanuts in it — sweetened peanut butter makes the sauce cloying.","200 g natural unsweetened peanut butter","Ground toasted peanuts",{"note":572,"swap":573,"original":574},"Banana blossom adds a slightly astringent bite that cuts the peanut richness. Canned hearts of palm are the closest widely available stand-in.","Extra long beans, or quartered baby bok choy","Banana blossom (puso ng saging)",{"note":576,"swap":577,"original":578},"Colour only — annatto contributes almost no flavour at this quantity. Paprika shifts the shade slightly warmer but nobody will object.","1 tsp achiote powder or 1 tsp sweet paprika","Annatto seeds","kare-kare","Kare-Kare (Filipino Oxtail Peanut Stew)","Kare-Kare","Kare-kare","philippines","Pampanga",40,210,"hard",[589],"main",[591,592],"dairy-free","gluten-free",[452,458,473,501,506,484],[595,598,600,602],{"alt":596,"src":597},"Kare-kare in an earthenware pot: oxtail in thick orange peanut sauce topped with eggplant, long beans and bok choy","\u002Fimages\u002Frecipes\u002Fkare-kare\u002Fhero.jpg",{"alt":596,"src":599},"\u002Fimages\u002Frecipes\u002Fkare-kare\u002Fhero-16x9.jpg",{"alt":596,"src":601},"\u002Fimages\u002Frecipes\u002Fkare-kare\u002Fhero-1x1.jpg",{"alt":596,"src":603},"\u002Fimages\u002Frecipes\u002Fkare-kare\u002Fhero-4x3.jpg",[579,605,452,606,607,608,583],"peanut stew","bagoong","annatto","filipino fiesta food","2026-08-20","dishroute-kitchen","Oxtail and tripe simmered to gelatinous softness in a thick peanut and toasted rice sauce tinted orange with annatto, served deliberately unsalted with fermented shrimp paste on the side.",{"en":613},"\u002Frecipe\u002Fkare-kare",{"items":615,"total":888,"page":467,"limit":432,"hasMore":889},[616,649,679,712,722,749,777,806,834,863],{"slug":617,"title":618,"shortTitle":619,"nativeName":620,"countrySlug":583,"region":621,"baseServings":478,"prepMinutes":622,"cookMinutes":623,"restMinutes":624,"difficulty":625,"course":626,"diet":627,"mainIngredients":628,"images":633,"keywords":643,"publishedAt":609,"updatedAt":609,"authorSlug":610},"chicken-inasal","Chicken Inasal (Bacolod Charcoal-Grilled Annatto Chicken)","Chicken Inasal","Inasal na manok","Negros Occidental",25,35,300,"medium",[589],[591],[629,630,631,632,484,493],"chicken","lemongrass","ginger","vinegar",[634,637,639,641],{"alt":635,"src":636},"Charcoal-grilled chicken inasal quarters with orange annatto-lacquered skin beside garlic rice and a vinegar dip","\u002Fimages\u002Frecipes\u002Fchicken-inasal\u002Fhero.jpg",{"alt":635,"src":638},"\u002Fimages\u002Frecipes\u002Fchicken-inasal\u002Fhero-16x9.jpg",{"alt":635,"src":640},"\u002Fimages\u002Frecipes\u002Fchicken-inasal\u002Fhero-4x3.jpg",{"alt":635,"src":642},"\u002Fimages\u002Frecipes\u002Fchicken-inasal\u002Fhero-1x1.jpg",[644,645,646,607,647,648,583],"chicken inasal","bacolod","grilled chicken","calamansi","filipino barbecue",{"slug":650,"title":651,"shortTitle":652,"nativeName":653,"countrySlug":583,"baseServings":478,"prepMinutes":654,"cookMinutes":655,"difficulty":656,"course":657,"diet":658,"mainIngredients":659,"images":662,"keywords":672,"publishedAt":609,"updatedAt":609,"authorSlug":610},"filipino-adobo","Filipino Adobo (Soy-Vinegar Braised Chicken and Pork)","Filipino Adobo","Adobong manok at baboy",15,60,"easy",[589],[591],[629,660,661,632,493],"pork-belly","soy-sauce",[663,666,668,670],{"alt":664,"src":665},"Dark glossy Filipino adobo of chicken thighs and pork belly with bay leaves and peppercorns beside steamed rice","\u002Fimages\u002Frecipes\u002Ffilipino-adobo\u002Fhero.jpg",{"alt":664,"src":667},"\u002Fimages\u002Frecipes\u002Ffilipino-adobo\u002Fhero-16x9.jpg",{"alt":664,"src":669},"\u002Fimages\u002Frecipes\u002Ffilipino-adobo\u002Fhero-4x3.jpg",{"alt":664,"src":671},"\u002Fimages\u002Frecipes\u002Ffilipino-adobo\u002Fhero-1x1.jpg",[673,674,675,676,677,583,678],"adobo","filipino adobo","soy vinegar braise","pork belly","chicken thighs","braised",{"slug":680,"title":681,"shortTitle":682,"nativeName":683,"countrySlug":583,"baseServings":478,"prepMinutes":684,"cookMinutes":684,"restMinutes":685,"difficulty":656,"course":686,"diet":688,"mainIngredients":691,"images":695,"keywords":705,"publishedAt":609,"updatedAt":609,"authorSlug":610},"halo-halo","Halo-Halo (Filipino Shaved Ice with Beans and Flan)","Halo-Halo","Halo-halo",30,120,[687],"dessert",[689,592,690],"vegetarian","nut-free",[692,693,694],"condensed-milk","eggs","yam",[696,699,701,703],{"alt":697,"src":698},"Tall glass of Filipino halo-halo with shaved ice, purple ube jam, leche flan cube and layers of sweet beans and jelly","\u002Fimages\u002Frecipes\u002Fhalo-halo\u002Fhero.jpg",{"alt":697,"src":700},"\u002Fimages\u002Frecipes\u002Fhalo-halo\u002Fhero-16x9.jpg",{"alt":697,"src":702},"\u002Fimages\u002Frecipes\u002Fhalo-halo\u002Fhero-4x3.jpg",{"alt":697,"src":704},"\u002Fimages\u002Frecipes\u002Fhalo-halo\u002Fhero-1x1.jpg",[680,706,707,708,709,710,711],"filipino dessert","shaved ice","ube halaya","leche flan","nata de coco","evaporated milk",{"slug":579,"title":580,"shortTitle":581,"nativeName":582,"countrySlug":583,"region":584,"baseServings":433,"prepMinutes":585,"cookMinutes":586,"difficulty":587,"course":713,"diet":714,"mainIngredients":715,"images":716,"keywords":721,"publishedAt":609,"updatedAt":609,"authorSlug":610},[589],[591,592],[452,458,473,501,506,484],[717,718,719,720],{"alt":596,"src":597},{"alt":596,"src":599},{"alt":596,"src":601},{"alt":596,"src":603},[579,605,452,606,607,608,583],{"slug":723,"title":724,"shortTitle":725,"nativeName":725,"countrySlug":583,"region":726,"baseServings":433,"prepMinutes":654,"cookMinutes":727,"difficulty":625,"course":728,"diet":730,"mainIngredients":731,"images":734,"keywords":744,"publishedAt":609,"updatedAt":609,"authorSlug":610},"laing","Laing (Bicol Taro Leaves in Coconut Milk)","Laing","Bicol",55,[729],"side",[591,592],[732,733,514,631,660],"taro","coconut-milk",[735,738,740,742],{"alt":736,"src":737},"Dark laing of collapsed taro leaves in coconut milk with whole green chiles and coconut oil pooling on the surface","\u002Fimages\u002Frecipes\u002Flaing\u002Fhero.jpg",{"alt":736,"src":739},"\u002Fimages\u002Frecipes\u002Flaing\u002Fhero-16x9.jpg",{"alt":736,"src":741},"\u002Fimages\u002Frecipes\u002Flaing\u002Fhero-1x1.jpg",{"alt":736,"src":743},"\u002Fimages\u002Frecipes\u002Flaing\u002Fhero-4x3.jpg",[723,745,746,747,748,606,583],"taro leaves","coconut milk","bicol","gata",{"slug":750,"title":751,"shortTitle":752,"nativeName":753,"countrySlug":583,"baseServings":478,"prepMinutes":754,"cookMinutes":755,"restMinutes":756,"difficulty":625,"course":757,"diet":758,"mainIngredients":759,"images":760,"keywords":770,"publishedAt":609,"updatedAt":609,"authorSlug":610},"lechon-kawali","Lechon Kawali (Filipino Crispy Fried Pork Belly)","Lechon Kawali","Lechon kawali",20,75,480,[589],[591,592],[660,463,493,632,468],[761,764,766,768],{"alt":762,"src":763},"Chopped lechon kawali with blistered golden pork crackling and juicy fat, beside a saucer of garlic 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