Kare-kare is bigger in the Philippines than hamburgers are in North America. There was no one else she knew of doing Filipino food in Oklahoma City, so she decided to put her considerable skills to work to share the flavors of her birthplace. Traditional Kare-kare has green beans, eggplant and okra; the Americanized version has cabbage, carrots and spinach. Berzabal said she makes both kinds, or guests can mix and match, depending on what vegetables are in season.
WHAT DISTINGUISHES IT FROM OTHER RICE BOWLS:
The sauce. Berzabal makes all her own sauces, and this one includes peanut butter and ground glutinous rice. She says not many people know how to correctly grind the rice, and if you can't grind the rice, you can't make kare-kare.
ONE THING FOLKS MIGHT NOT KNOW ABOUT KARE-KARE:
For symmetry, have a halo-halo (pronounced hollow-hollow) for dessert after a hot bowl of kare-kare. A stack of shaved ice, sweet fruit, ice cream and evaporated milk, this Filipino favorite will keep you from melting on a hot afternoon.