Kare-kareng Gulay with Kalkag Rice and Grilled Marlin
Jump to ingredientsEggplant, string beans, banana blossom, and pechay simmered in a peanut sauce made with Mama Sita's Kare-kare Mix, served with kalkag rice and grilled marlin.
- Cooking time: Cook 15 min
- Yield: 3-4
- Difficulty: Beginner
- Ingredients: 13 ingredients
- Steps: 8 steps
First published
Ingredients
Check off each ingredient as you go.
Mama Sita’s in this list
Instructions
In a pan, heat oil and fry eggplant until golden brown. Set aside.
In a separate saucepan, heat oil and sauté garlic and onions until softened.
Add the sitaw and banana blossoms, and stir-fry for 30 seconds.
Add water and pechay stems. Bring to a boil and let simmer for 2 minutes.
Pour the dissolved Mama Sita’s Kare-kareng Gulay Mix. Stir, boil, and let 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 kalkag rice and grilled marlin.
