Q: IS THIS YOUR FAVORITE DISH TO COOK? IF YES, WHY?
A: Yes it is because it is an exotic recipe & not many people like to eat ox tail or tripe together. It is a very healthy dish & it contains two different types of meat & a variety of vegetables.
Q: DID YOU ENJOY KARE KARE AS A CHILD?
A: Yes, i did. Kare Kare is a special food, it isn't an everyday type of food. It is only made for special occasions, such as birthdays or fiestas. My mother would cook kare kare & it was always served on my birthdays.
Q: IS THIS RECIPE ANY DIFFERENT FROM WHAT YOUR GRANDMOTHER MADE?
A: Yes, because in the olden days, my grandmother would have to roast the rice in a pan for hours until it turned brown then pulverized it. This was used to thicken the kare kare gravy. Today, you can buy instant kare kare mix in super markets.
Q: WHAT IS IT ABOUT KARE KARE THAT MAKES IT YOUR SPECIALTY?
A: It has been passed down to me from my mother, which was passed down to my mother by my granmother. Also, everytime I serve it in family parties/gatherings, I always recieve compliments like, "Ang sarap yong kare kare mo!" In english, this means "Your kare kare tastes so good!"
Q: WHAT ARE THE INGREDIENTS TO YOUR KARE KARE?
A: -Oxtail
-Tripe
-Peanut butter
-Rice powder
-Kare kare mix
-Achuete (anato)
-String beans
-Eggplant
-Bakchoy
-Bagoong
-Onions
-Salt/Black pepper
-Water
Q: DO YOU HAVE A SECRET INGREDIENT? IF SO, WHAT IS IT?
A: Yes, I have a secret ingredient. I use bagoong (fermented shrimp). This enhances the plavor of the gravy. I also add in some achuete (type of food coloring from anato seeds) to give it a little color.
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