Taking us back to Musang’s & Tito Eddie’s kare-kare growing up… This dish is a traditional Filipino stew that consists of meat such as tripe, pork leg, oxtail, chicken, vegetables, and a thick, savory peanut sauce flavored with annatto seeds. Kare-kare over steamed rice - what more do you need? Well, bagoong (shrimp paste) is often served on the side in order to enhance the flavors of the dish. You know we always have Johnny’s with us… you always gotta have a jar of bagoong at home too. 🦐 🍚😙🤌🏽 Let’s talk about bagoong for a moment. Bagoong (buh-goo-ONG) is a Philippine condiment partially or completely made of either fermented fish or krill or shrimp paste with salt. Which might remind you of another fish sauce that uses a similar fermentation process; patis (more on that later). The preparation of bagoong can vary regionally in the Philippines, and so may the flavor. So, yes, there are SO MANY variations of bagoong! Our short rib kare kare is served with braised short rib, egg...