00:00 What should be a must-have for you when it comes to Kare-kare?
00:05 For Kare-kare?
00:06 For Kare-kare, you need peanut butter.
00:09 I like bagoong.
00:11 Bagoong is if you want to dip it.
00:13 But when you cook Kare-kare, the main ingredient is peanut butter.
00:19 My grandmother would make Kare-kare in the morning.
00:22 She would grind the peanuts by hand.
00:24 She would crush it like that.
00:25 We kept her recipe until now.
00:27 And it's delicious.
00:28 Kare-kare is usually prepared for special occasions.
00:30 You can try it if you're a few friends.
00:33 Literally, it's a must-have.
00:34 That's the story of Marisol Abduraman.
00:37 Are you looking for Kare-kare to go?
00:42 Or do you want to try the new and delicious Malabokang?
00:47 The all-time favorite Kare-kare dish
00:49 is also a must-have for Kare-kare and cooking.
00:52 It's only 3 am.
00:58 The neighbors can already smell the Kare-kare that Nora is cooking.
01:02 It started back in 2014.
01:04 My father was the one who came up with the idea.
01:07 He was the one who started the Kare-kare business.
01:10 And then, he asked his children.
01:13 From bagoong, chili oil, fried rice,
01:15 toppings with chicharong bulaklak,
01:17 and almost 20 kilos of Kare-kare,
01:19 the whole family is helping in cooking.
01:22 Our daily life is like that.
01:24 We're all here.
01:26 We're all expenses.
01:27 We started in the morning.
01:31 Nora's Kare-kare is very simple.
01:33 She boils the towel and bulaklak for 2 hours.
01:36 She'll add suete to make it colorful.
01:39 She'll also mix galapong to thicken the soup,
01:43 crushed peanuts, and other flavors.
01:45 And then, she'll mix the vegetables.
01:47 They'll put the Kare-kare and rice in their sidecar.
01:51 Before the sun rises,
01:52 Nora already started her work.
01:54 And the Kare-kare are arriving one by one.
01:57 Regular order is P50.
02:03 And Kare-kare is P110.
02:06 It's good.
02:07 It has a lot of peanuts.
02:08 And it's thick.
02:10 We eat here everyday.
02:12 Because we're all Kare-kare.
02:14 It's delicious.
02:15 The Kare-kare is flourishing and thriving in Quezon City.
02:21 Actually, we chose a volcano
02:24 to make it a food source.
02:29 Ever since,
02:31 crispy pata and Kare-kare are popular.
02:34 So, we thought,
02:37 why not combine pata and Kare-kare?
02:40 Last year, we launched boneless Kare-kare.
02:45 They're trying different versions of Kare-kare.
02:48 But Volcanic Kare-kare is their bestseller.
02:52 We're different.
02:53 We use different types of peanuts
02:57 and rice
02:59 to achieve the best taste of Kare-kare.
03:03 P985 per order.
03:05 Boneless crispy pata is what makes Kare-kare a volcano.
03:08 It's fried in oil
03:11 to preserve the shape of the volcano.
03:13 To make it look like lava,
03:15 we'll pour Kare-kare sauce.
03:16 We'll put it on a sizzling plate
03:19 with boiled vegetables.
03:21 Sizzling Volcanic Kare-kare
03:23 looks good,
03:24 but it's more delicious.
03:26 The taste is really good.
03:28 It's on point.
03:29 And the presentation is really different.
03:32 This is the first time I've encountered
03:34 that it's deconstructed
03:36 pata Kare-kare.
03:38 Filipinos love to cook and eat
03:40 whatever they can think of.
03:43 The simple way of cooking Kare-kare
03:46 is a testament to Filipino taste.
03:48 I'm Marisol Abdurrahman,
03:50 and that's the story you need to know.
03:54 (music)
03:56 (music)
04:16 [BLANK_AUDIO]
