Vegetable Kare-KareAJI-GINISA® Flavor Seasoning Mix
- 2 cups (375 g) Banana heart, trimmed, sliced in rounds
- 2 cups (180 g) Eggplant, diagonal slices
- 1 cup (200 g) Gabi, peeled, cubed
- 2 cups (200 g) Sitaw, ends trimmed, cut in 2-inch pieces
- 1/4 kilo (250 g) Pechay Tagalog, ends trimmed
- 1 cup (250 ml) Vegetable Oil
- 2/3 cup (160 g) Tofu, sliced
- 2 Tbsps. (30 ml) Vegetable Oil
- 1/2 cup (50 g) Onions, chopped
- 3 Tbsps. (30 g) Garlic, minced
- 2 tsps. (10 ml) Annatto Oil
- 7 1/2 cups (1875 ml) Water
- 3/4 cup (150 g) Peanut Butter
- 1/2 cup (90 g) Rice Flour
- 4 tsps. (20 ml) Fish Sauce
- 1 pack (8 g) AJI-GINISA® Flavor Seasoning Mix
- 2 Tbsps. (30 g) Bagoong Alamang, cooked
- STEAM. Using a steamer, place banana heart, eggplant, gabi, sitaw, and pechay tagalog on top of boiling water and allow steam to flow. Cook for ten (10) minutes each and pechay Tagalog for three (3) minutes until cooked but not mushy.
- FRY. In a pan, heat oil. Fry tofu slices until light brown. Drain excess oil using strainer or colander. Set aside.
- SAUTÉ. In a separate pan, heat oil. Sauté onions and garlic. Add annatto oil and mix well.
- MIX. In the same pan, add water and peanut butter. Combine well. Add rice flour gradually by sifting and continuously whisking until the sauce thickens.
- SEASON. Add fish sauce and AJI-GINISA® Flavor Seasoning. Mix well.
- SERVE. Pour the Kare-kare sauce on a serving dish. Arrange the vegetables and fried tofu on top. Serve with bagoong alamang on the side. Enjoy while warm.
To prevent the vegetables from overcooking and turning mushy, steam them separately instead of cooking them in the sauce. Add the steamed vegetables to the sauce just before serving.
Good to Know Nutrition Facts
Meal Serving Idea: 1/2 cup vegetables, 3/4 cup Kare-kare Sauce, 1 cup boiled rice, 1 slice pineapple Tofu is a versatile plant-based, non-dairy protein source which also contains calcium that helps in maintaining and building strong bones.