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