Kare-Kare using Mama Sita Mix

I’ve already posted my Osso Buco Kare-Kare recipe and Pork Ribs Caldereta from scratch, but these recipes require many ingredients and time. Therefore, I have thought that I will also share this quick and easy Kare-Kare recipe using a ready-mix powder.

Kare-Kare is one of my favorite Filipino dishes. I refused to cook this before I taught it was challenging to make. Then I found out that I can buy and use Mama Sita’s Kare-Kare mix. It makes cooking Kare-Kare hassle-free but still taste great.

There are other versions of Kare-Kare where they substitute pork with beef or chicken. The best condiment for Kare-Kare is alamang or bagoong (fermented shrimp paste). The saltiness and sweetness of alamang balance and compliment the nutty and meaty flavor of Kare-Kare. Just like any other Filipino main dish, Kare-Kare is best eaten with hot steamed rice.

If you try this recipe, please rate it and leave a comment below. I love hearing from you! You can also follow me on InstagramFacebook, and YouTube to see what I am getting up to.

You will need:

  • 1/2 cup cooking oil
  • 1 eggplant, sliced diagonally
  • 1 tbsp cooking oil
  • 2 cloves garlic, minced
  • 1 red onion, sliced
  • 12 pcs sitaw or string beans, cut into 2-inch length
  • 4 pechay or bok choy, separate stems from leaves
  • 1/4 cup banana heart, sliced (optional)
  • 1 cup water or pork broth
  • 1 pouch Mama Sita’s Kare-Kare mix
  • 1 tbsp peanut butter

Procedure (video):

  1. Boil meat in large water measure, lower the heat and simmer until the meat is very tender. If needed, add more water leaves/2 cups broth; you will use it later.
  2. In a separate saucepan, boil pechay or bok choy until tender. Set aside.
  3. In a pan, heat cooking oil and fry the eggplant. Set aside.
  4. Using the same pan, saute garlic and onion.
  5. Add water and boiled meat. Bring to a boil for 5 minutes.
  6. Add Mama Sita’s Kare-Kare mix, stir and simmer for 3 minutes.
  7. Add string beans and peanut butter. Simmer for 3 minutes. Stir once in a while to prevent the sauce from sticking to the pan.
  8. Add the fried eggplant and pechay. Stir and simmer for 1 minute.
  9. Serve with rice and bagoong.
 

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