Kare-Kareng Gulay

September 01, 2018
Kare-Kareng Gulay

Sliced banana blossoms, fried eggplant and beans stewed in a rich savory peanut sauce.

Cooking Time: 12 mins

Serves: 3

Main Ingredients: Vegetables

Cooking Style: Stewed


  • 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)


  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.