Kare-Kareng Gulay

Sliced banana blossoms, fried eggplant and beans stewed in a rich savory peanut sauce.

Cooking Time: 12 mins

Serves: 3

Main Ingredients: Vegetables

Cooking Style: Stewed

Collection: Budget meals

Difficulty: Beginner

Watch: Vegetarian Kare-kare

Instructions

  1. In a pan, heat oil and fry eggplant until golden brown. Set aside.
  2. In a separate saucepan, saute garlic and onions until softened.
  3. Add the sitaw and banana heart and stir-fry for 30 seconds.
  4. Add the water and pechay stems. Bring to a boil.
  5. Pour the dissolved Mama Sita’s Kare-Kareng Gulay Mix. Stir, boil and let it simmer
    for 2 minutes.
  6. Add the pechay leaves, stir and continue simmering until the sauce thickens.
  7. Add the fried eggplant. Stir and simmer for 1 minute. Turn off heat.
  8. Serve with rice and bagoong.

Tip:
Soak sliced banana heart in water with calamansi juice to avoid it from darkening.

Ingredients

English

Metric

Ingredient

1 tbsp

15 ml

COOKING OIL

2 cloves

5 g

GARLIC, crushed

1 pc

30 g

RED ONION, sliced

9 pcs

100 g

SITAW, cut into 2" lengths

1/2 small pc

50 g

BANANA HEART, sliced

1 cup

250 mL

WATER

4 pcs

50 g

PECHAY, leaves separated from stems

1 pouch

30 g

MAMA SITA'S KARE-KARENG GULAY MIX, dissolved in:

1/2 cup

125 mL

WATER

1 medium pc

100 g

EGGPLANT, sliced and fried in:

1/2 cup

125 ml

COOKING OIL

to taste

Bagoong (sautéed shrimp paste)

See Also:

Budget meals
Cooking Style: Stewed