Currently viewing Global Site
VisitUnited States or Middle East

Kare-Kareng Gulay

Cooking Time: 13 mins

Serves: 3-4

Difficulty: Beginner


  1. In a medium pan, fry eggplants until golden. Set aside.
  2. In the same pan, heat oil and sauté garlic until light brown. Add the onions and cook until translucent.
  3. Add the long green beans and bok choy stems. Stir-fry for 30 seconds. Add water and bring to a boil, then lower heat and simmer for 3 minutes or until tender.
  4. Add the Mama Sita’s Kare-kare Mix. Stir until the mix is dissolved.
  5. Add the bok choy leaves and stir. Cook for another 2 minutes.
  6. Add the fried eggplant. Serve hot with shrimp paste.





1 pc

100 g

Eggplant, sliced diagonally and fried until golden

2 Tbsp

30 mL

Cooking oil

3 cloves

12 g

Garlic, crushed

1 pc

40 g

Red onion, sliced

1½ cups

375 mL


1 pouch

57 g

Mama Sita’s Kare-kare Mix

6 pieces

100 g

Long green beans, cut into 2-in long pieces

1/2 pc

100 g

Banana blossom(yellow),sliced

10 pieces

100 g

Bok choy, cleaned and sliced, stems separated from leaves

½ cup

60 g

Shrimp paste (bagoong), optional