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Kare-kareng Gulay with Kalkag Rice and Grilled Marlin

Cooking Time: 15 mins

Serves: 3-4

Main Ingredients: Vegetables

Cooking Style: Simmered

Collection: Low-fat, Salo-salo

Difficulty: Beginner

  • Recipe's
  • Kare-kareng Gulay with Kalkag Rice and Grilled Marlin


  1. In a pan, heat oil and fry eggplant until golden brown. Set aside.
  2. In a separate saucepan, heat oil and sauté garlic and onions until softened.
  3. Add the sitaw and banana blossoms, and stir-fry for 30 seconds.
  4. Add water and pechay stems. Bring to a boil and let simmer for 2 minutes.
  5. Pour the dissolved Mama Sita’s Kare-kareng Gulay Mix. Stir, boil, and let 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 kalkag rice and grilled marlin.





1 pc

100 g

Eggplant, sliced and fried in:

1/2 cup

125 mL

Cooking oil

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-in lengths

1/2 pc

50 g

Banana blossom, sliced

1 cup

250 mL


4 pcs

50 g

Pechay, separate leaves from stems

1 pouch

57 g

Mama Sita’s Kare-kare Mix, dissolved in:

1/2 cup

125 mL


3-4 cups

Kalkag rice

3-4 servings

Grilled Marlin

See Also:

Low-fat, Salo-salo
Cooking Style: Simmered