Kare-Kare ala Pobre
Made with love (and Mama Sita's Kare-Kare Mix)! Instead of (expensive) beef, I used pork. Although, I still prefer the way it tastes with beef, this version comes close to recreating that home-cooked meal back at home.
Made cute 'flowers' from the base of the vegetable. It could be used to decorate the plate but I was just too hungry!
Kare-Kare Recipe
(based on Lutongbahay.com's recipe)
1 tsp. garlic, crushed
1 pc. onion, sliced
2 cups eggplant, cut diagonally into 1" lengths
2 cup sitaw (long green beans), cut into 2" pieces
1 bundle Chinese Kai-lan (or Pechay)
1 pouch Mama Sita's Kare-Kare
1 tbsp. cooking oil
1/4 cup Barrio Fiesta's Spicy Bagoong
Kare-Kare Recipe
(based on Lutongbahay.com's recipe)
Ingredients:
1/2 kg of pork ribs1 tsp. garlic, crushed
1 pc. onion, sliced
2 cups eggplant, cut diagonally into 1" lengths
2 cup sitaw (long green beans), cut into 2" pieces
1 bundle Chinese Kai-lan (or Pechay)
1 pouch Mama Sita's Kare-Kare
1 tbsp. cooking oil
1/4 cup Barrio Fiesta's Spicy Bagoong
Sauté garlic and onion. Add pork and Mama Sita's Kare-kare (Peanut Sauce) Mix
dissolved in 1 cup water. Add remaining stock and wait for it to boil. Stir constantly so as not to stick to the pan. Add eggplant and string beans. Simmer for about 3 minutes. Lastly, add the kai-lan and
simmer for a few minutes or until vegetables are done. Serve with bagoong.
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