Kare-Kareng Gulay with Chicharon

          I believe that cooking is not all about using the exact ingredients.Yes! usually we need to measure it right to achieve the taste we want. Following the ingredients and instructions in a recipe means you need to use the exact ingredients in the recipe.For me, if some of the ingredients is missing and no budget at all , we need to find our own way to cook it deliciously with our own initiative and creativity. I want to share my budget friendly recipe using Mama Sita's Kare Kareng Gulay Mix

Kare Kareng Gulay with Chicharon

Ingredients

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" lengths
1/2 small pc (50 g) Banana Heart, sliced
1 cup (250 mL) Water
4 pcs (50 g) Pechay, leaves separated from stems
1 pouch (30 g) Mama Sita’s Kare-Kareng Gulay Mix, dissolved in:
1/2 cup (125 mL) Water
1 medium pc (100 g) Eggplant, sliced and fried in:
1/2 cup (125 ml) Cooking Oil
2 cups chicharon
to taste Bagoong (sautéed shrimp paste)


Instructions

1. In a pan, heat oil and fry eggplant until golden brown. Set aside.
2. In a separate saucepan, saute garlic and onions until softened.
3. Add the sitaw and banana heart and stir-fry for 30 seconds.
4. Add the water and pechay stems. Bring to a boil.
5. Pour the dissolved Mama Sita’s Kare-Kareng Gulay Mix. Add Chicharon 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. Turn off heat.
8. Serve with rice and bagoong.