FFE Magazine

Kare Kare Pasta

small3Kare Kare is an oxtail stew easily recognized by its orange, thick peanut butter sauce. It is commonly served during special occasions in the Philippines.I t is a main dish traditionally served in clay pot.


Kare Kare is easily one of my favourite Pinoy recipes and is already a special dish in itself. Lately however, I have been thinking ways of merging Italian and Filipino cuisine and one idea I came up with is to infuse the taste of Kare Kare into a pasta dish.


Kare Kare Pasta? It is perhaps an odd combination but I guarantee that this fusion dish is nothing short of appetizing. Try this recipe in your home and let me know what you think.






1 3/4 hot water
1 beef bouillon cube
1  pack instant kare-kare mix
1/4 cup corn oil
2 tablespoons minced garlic
2 cups of quartered artichoke hearts
1 cup  beans, blanched and sliced
3/4 cup white onion, sliced and roasted
3/4 cup roasted eggplant, sliced and roasted
2 (250-gram) packs all-purpose cream
500 grams linguine, cooked according to package directions




In a bowl, mix hot water, beef cube and kare kare mix together until the mixture is well blended. Set aside.


Saute garlic in corn oil until it turns golden brown. Add in the artichoke and roasted vegetables.


Add the kare kare mixture then the all-purpose cream.


Toss in the cooked linguine and mix thoroughly.


When the sauce is equally distributed, transfer pasta to a serving plate.


That’s it! Enjoy Kare Kare Pasta.





small1Tita Kathy’s tip:


Want Kare Kare Pasta to be more authentic? Top it with crispy chicharon bulaklak and serve it with sautéed shrimp on the side.



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