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Kare Kare-I am proud to say that this delicious Filipino, peanut based stew originated in Pampanga :) Whenever I cook this, I make sure to use lots of peanut butter, lots of ground toasted peanuts, and actually incorporate some of the bagoong (Which is usually served on the side) while sauteing…I also make sure the sauce has just the right consistency, not too thick and not too runny either. A little manyaman tip for you all: after you get the right consitency and desired tenderness of your meat, add about a half stick of butter into your Kare Kare. It will make your sauce more smooth, more savory, and of course more manyaman!
Pochero-This is yet another manyaman Filipino stew made up of slow cooked tomatoes, plantain bananas, string beans, bok choy & cabbage. I used a combination of pork and chicken in this dish, but beef can also be used. The funny thing about this dish is I first heard about it on the popular Filipino Teleserye “Mara Clara” last year hahah. As you can see, I easily get inspired to cook by many different things I see on a day to day basis, even Filipino soap operas :)
Caldereta-This is a classic Filipino stew made up of slow cooked Beef, Pork or Chicken accompanied by sweet peppers, sliced potatoes, carrots, and lots of delicious spices (which vary from region to region in the Philippines). The Kapampangan way of preparing Caldereta involves marinating the meat in soy sauce and pineapple juice before adding it to the stew. This insures a Manyaman slightly sweet, but savory dish. What I like most about Caldereta is it’s mild spicy flavor which really showcases the taste of Spanish influence in Filipino Cuisine.