Ingredients
Napoleon's Bangus Karaage
Eggplant
Pechay
String beans
Oil
Onion chopped
Garlic minced
Atsuete in water
Peanut butter
Pork broth
Preparation
- Fry egg plant
- Poach pechay and string beans, set aside.
- On a seperate pan, saute onion and garlic
- Add pork broth and peanut butter to the pan, mix.
- Next, add atsuete in water, mix well.
- Transfer the sauce in a large bowl, put the vegetables,
- add Napoleon's Bangus Karaage on top.
- Serve hot and enjoy!
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