Kare-kare Crispy Pata


  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.