Joseph Hernandez

Kare-Kare, Filipino Oxtail and Peanut Stew Recipe

By Joseph Hernandez | October 31, 2012

Photo by GracinhaMarco Abundo

Photo by Gracinha Marco Abundo

A dish I wrote off as a child but have since rekindled my love for is kare-kare, a stew that is a staple dish in many Filipino households. Made with a thick peanut sauce and featuring meat like goat, tripe or—most commonly—oxtail, it is often made for large family gatherings and the holidays. Many households serve it with bagoong (a salty, dried shrimp paste) on the side for added flavor. As fall ramps up, I begin to crave this hearty stew, rich with eggplant, bok choy and string beans. Like lumpiait is grounding and reminds me of the food traditions on which I was raised: hearty, flavorful fare, lovingly prepared by Mom.

Note: Salt is not traditionally used to flavor this dish, as the bagoong is the delivery agent for this particular flavor note. However, if you are allergic to shellfish, you can opt to use sea salt to your tastes. Also, using a slow cooker is a great time-saving option, as is a pressure cooker.

Lumpia, Filipino Egg Rolls Recipe

By Joseph Hernandez | October 31, 2012

Crispy Lumpia (Photo: Mazemet)
Crispy Lumpia (Photo: Mazemet)

Crispy, golden lumpia. (Photo: Mazemet)

As autumn continue to ramp up to cooler days, more colorful trees and earlier nightfall, I’m also more likely to want the comfort foods of my childhood. Being Filipino, or “Pinoy,” I didn’t grow up with grilled cheese or mac and cheese like my American-born peers. Instead, I had my mother’s island cooking, and I wouldn’t trade it for the world. A mix of different cultures (Chinese, Spanish, even Indian), Filipino cuisine has a wide range of flavors, from savory to sour.

That said, my favorite dish was (and is!) lumpia, the Pinoy version of egg rolls: A simple mix of ground protein (see note), celery, carrots and onions wrapped in gossamer-thin rice paper and deep-fried to a golden brown. It’s almost childlike in its simplicity, and yet that is precisely why it is so comforting. The delicate crunch is a time warp to third grade, when I brought lumpia to share with the class on my birthday, while the other kids brought cupcakes. A simple meal at home always paired the egg rolls with a heaping portion of rice and Thai chili-sauce, sometimes banana ketchup, both found in Asian specialty stores.

Note: Though pork is traditional, my family has found that turkey is not only a lighter alternative, but also stays moist and crispy longer. 

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Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More


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