Kare – Kareng Gulay

Cooking Time: 12 mins

Serves: 3

Main Ingredients: Vegetables

Cooking Style: Stewed

Collection: Budget meals

Difficulty: Beginner

Instructions

  1. In a pan, heat cooking oil and fry eggplant. Set aside.
  2. In a separate saucepan, heat cooking oil and sauté garlic and onion.
  3. Add sitaw and banana heart. Stir for 30 seconds.
  4. Add water then the 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.
  8. Serve with rice and bagoong.

Ingredients

English

Metric

Ingredient

1/2 cup

15 ml

COOKING OIL

1 pc

100 g

EGGPLANT, sliced diagonally

1 tbsp

125 ml

COOKING OIL

2 cloves

5 g

GARLIC, crushed

1 pc

30 g

RED ONION, sliced

12 pcs

100 g

SITAW, cut into 2 inch lengths

1/4 cup

50 g

Sliced BANANA HEART

1 cup

250 ml

WATER

4 pcs

50 g

PECHAY, separate stems from leaves

1 pouch

30 g

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

1/2 cup

125 ml

WATER

to taste

Bagoong (sautéed shrimp paste)

See Also:

Budget meals
Cooking Style: Stewed