Kare-kareng Gulay with Kalkag Rice and Grilled Marlin

Instructions

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.

Ingredients