Check out these two kare-kare eateries!

There's no denying that kare-kare is delicious, but if you were to taste kare-kare cooked two different ways, would you be able to pick which one was better?

This was the task Good News Kasama si Vicky Morales gave to TikTok star Euleen Castro. Will the self-proclaimed pambansang yobab come to a decision?

Photo source: Good News Kasama si Vicky Morales Facebook page

Euleen first tried out the kare-kare of Pataholic located in Quezon City. It is co-owned by Marion Semeniano, a former chef at a five-star hotel in Baguio. According to him, their way of making kare-kare is the authentic way of doing it.

The ingredients that make up Pataholic's kare-kare are a thick and creamy sauce, bagnet, eggplant, string beans, petsay, and shrimp paste. They sell their bagnet kare-kare rice bowl for P80 only.

According to Marion, their bagnet kare-kare is their bestseller and has been the livelihood of the workers who have lost their jobs in their neighborhood.

Photo source: Good News Kasama si Vicky Morales Facebook page

Meanwhile, Kare-kare ni Osang is located in Tondo, Manila. It is owned by Rose Anne “Osang” Cruz and Rusel Cruz, and their kare-kare uses the cheeks and the gums of a cow. According to Rusel, they owe everything they have now to their kare-kare.

Rusel shared that his interest in cooking, as well as their kare-kare, came from his grandmother. The way they prepare their kare-kare is very fastidious; they spend almost two to three hours just boiling their peanuts.

Once cooked, their customers are free to choose which parts of the cow they want in their kare-kare. Kare-kare with tuwalya costs P100, while their kare-kare with cheeks or gums costs P120.

But which of the two did Euleen choose? Check it out in the video below.