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.
Ingredients
English
Metric
Ingredient
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
Water
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
Water
3-4 cups
Kalkag rice
3-4 servings
Grilled Marlin