Kare Kareng Gulay

Kare Kareng Gulay Kare Kareng Gulay


1/2 cup cooking oil

1 pc eggplant, sliced diagonally

1 tbsp cooking oil

2 cloves g arlic, crushed

1 pc red onion, sliced

12 pcs sitaw, cut into 2 inch lengths

1/4 cup Sliced banana heart

1 cup water

4 pcs pechay, separate stems from leaves

1 pouch Mama Sita’s Kare-Kareng Gulay Mix, dissolved in: 1/2 cup water
to taste Bagoong (sautéed shrimp paste)

Cooking Time: 12 mins
Serves: 3


1. In a pan, heat cooking oil and fry eggplant. Set aside.

2. In a separate saucepan, heat cooking oil and sauté garlic and onion.

3. Add sitaw and banana heart. Stir for 30 seconds.

4. Add water then the pechay stems. Bring to a boil.

5. Pour the dissolved Mama Sita’s Kare-kareng Gulay Mix. Stir. Boil and let it 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.

8. Serve with rice and bagoong.