Street food Kare-Kare — the authentic version

The best Kare-Kare I've ever had came from a street stall, not a restaurant. The deeply umami intensity was completely different — more direct and uncompromised. calamansi lime was used without hesitation, the way it should be.

Filipino adobo was the Spanish colonisers' term for the indigenous vinegar and salt preservation technique. The a turo-turo cafeteria setting meant eating standing up or on a low stool, which is how this food is supposed to be encountered. sago't gulaman drink was sold right next to it. Don't wait to find the 'right' restaurant. Find the street version first.