PUREFOODS HEAT & EAT CRISPY PATA, thawed fully then reheated according to package directions
MAGNOLIA NUTRI OIL PALM VEGETABLE OIL
eggplant, sliced into rings 1” thick
1 (50 g)
instant kare-kare mix, dissolved in 3 cups water
sitaw, sliced 2” long
pechay Tagalog, end trimmed
store bought cooked bagoong alamang
KARE-KARE CRISPY PATA
In a pan, heat oil and fry eggplant slices for 3 minutes on each side. Set aside.
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.
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.
Pour kare-kare sauce on a platter then top with crispy pata or serve sauce on the side with bagoong.