Recent Posts



Visits today: 124


All Content © Copyright 2008 - 2014. Some rights reserved. Do not reproduce without written permission from the author.
Creative Commons License
Protected by Copyscape Plagiarism Software

Kare-kareng Gulay for My Mom

I am super fond of eating out. In fact, I’m not so bothered that I am not such a good cook because I’d rather eat out anyway. Hihihi. But today is an exemption for two big reasons: it’s my mom’s 57th birthday and it’s a Holy Thursday. Sadly for my mom, and unfortunately for me, all the good restaurants are closed in observance of the Holy Week. But you see, a daughter just has to make her mom’s birthday special come hell or high waters…and so, I found myself reviewing the Kare-kareng Gulay recipe which I did once before and turned out to be an overwhelming peanut butter mixture of some sort. I figured that it will be a lot better this time since I’m doing it with good intentions. And guess what?! It was gooooooood!!! My dad cannot get over it, and the birthday girl liked it a lot! I’m super happy!

And so, before I forget what I did, let me share the recipe. You might want to cook for a special person someday. Here goes:

  • 5 tablespoons olive oil

  • 1 teaspoon atchuete seeds

  • 1 clove garlic

  • 1 clove onion

  • 1/4 cup shrimp paste (bagoong)

  • 3 pieces eggplant

  • 2 bundles of sitaw

  • 2 bundles of petchay

  • 1 puso ng saging

  • 1/3 cup peanut butter

  • 1/3 toasted and powdered rice grain

  • 1 1/2 cup water

  • 2 beef bullion cubes

  1. Soak the atchuete seeds in 1/4 cup water to extract color. Remove seeds afterwards.

  2. Dissolve the 2 beef bullions cubes in 1 1/2  cup warm water.

  3. Prepare the vegetables as shown in the picture below:

Picture of other ingredients: 

Cooking Directions:
  1. Heat your olive oil and sauté the garlic and onion.
  2. Add the shrimp paste.
  3. Add the vegetables, stir them so they will be mixed evenly, then cover the pan for a good 2-3 minutes.
  4. Add the 1/2 cup water where you extracted the atchuete color.
  5. Add the 1 1/2 cup water where you dissolved the beef bullion.
  6. Add the peanut butter and toasted rice grain in powder form.
  7. Stir until evenly mixed. Wait for it to boil then take it out of the fire.

Viola! You’re all set to serve your kare-kareng gulay! Here’s how my feeble attempt on the kitchen looked like:

Not so bad for a second try, I think. My parents loved it! Oh, but you know parents…hihihi.

My dad, on the other hand, prepared his ginger tea concoction for us to drink after dinner. By the way, my dad will be co-blogging with me soon about health issues and alternative medicine. He is an avid promoter of organic food and herbs for healing. You might find his entries helpful if you want to live long…long enough for your friends to wonder that you never made it to heaven. Hihihi!

Here’s a picture of the ginger tea served in our simple tea set:

So there, I think Mama Letty was quite happy with the dinner and tea. But my sister, Teri, is not at all happy with the mountain of dishes left in the sink. Poor kid.

Happy 57th Birthday, Mama! We love you!


Comment from denise limgenco
Time: May 21, 2008, 8:16 pm

hey tita monette :) nice site!!

im more fond of cooking than eating i guess :) most people specially my dad says im good at it. but i dont know.. baka may halong bias since im his daughter.. :)) but hopefully someday i could study in a culinary school and be a chef!!

hey since you eat out often…when i get to open up my own restaurant you must eat there!! ok?? hahaha =))

denise :)

Comment from grace
Time: July 17, 2008, 8:11 am


hahaha, makes me want to go out and buy the ingredients already! not a fan of kare-kare (if i really have to, i just eat the veggies kasi i can’t get over the fact the meat might be innards or summat. hanggang chicharong bituka lang po ang kaya ko!)

love your site deary. looking forward to your posts! mwah!

Comment from benjie
Time: September 23, 2008, 7:52 pm

Hi m’am, Benjie here. I’m affectionate cook. I’ll try this vegestable kare-kare at home my wife will like it for sure, Ilocanas are fond of eating vegestables. By the way nice blog m’am, GOD BLESS.

Comment from Twinkle
Time: March 5, 2012, 3:12 pm

Masarap po ang recipe nyo na try ko na. thank you for sharing your recipe. Pasok sa budgey at sa good health.

Comment from julyann clavecillas
Time: July 9, 2013, 6:13 am

mukha pong masarap if you have time po teach me how to cook kare kareng gulay para manalo ako s cooking contest s school namin.

Write a comment