Why Kare-Kare deserves more attention

Kare-Kare rarely gets the international recognition it deserves. The subtly sweet and sour complexity is genuine, not simple, and the technique involved in using patis fish sauce correctly takes real skill.

Filipino adobo was the Spanish colonisers' term for the indigenous vinegar and salt preservation technique. I encountered it first in a beach seafood restaurant and that context helped me understand it properly. sago't gulaman drink is the natural accompaniment and the combination makes the case for the dish. If you haven't explored this cuisine seriously, Kare-Kare is the dish to start with.