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KARE-KARE CRISPY PATA

Ingredients:

1 pack PUREFOODS HEAT & EAT CRISPY PATA, thawed fully then reheated according to package directions
3 tbsp cooking oil
1 pc eggplant, sliced into rings 1” thick
1 (50 g) pc onion, sliced
1 clove garlic, crushed
1 pack instant kare-kare mix, dissolved in 3 cups water
1 bundle sitaw, sliced 2” long
1 bundle pechay Tagalog, ends trimmed
1/4 cup store bought cooked bagoong alamang

Procedure:

  1. In a pan, heat oil and fry eggplant slices for 3 minutes on each side. Set aside.
  2. In the same pan, sauté onion and garlic until tender. Pour dissolved kare-kare mix and bring to a boil, stirring continuously. Lower heat and simmer covered until sauce thickens, stirring occasionally.
  3. Add sitaw and cook for about 3 minutes. Add pechay Tagalog and eggplant. Cook until veggies are tender and bright in color. Turn off heat.
  4. Pour kare-kare sauce on a platter then top with crispy pata or serve sauce on the side with bagoong.
  Makes 5 servings.              
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