Preparing traditional kare-kare can be time consuming, which prompted Second-year SAIT Culinary Arts student Earl Guieb to create a simple spin on the dish for an easy and accessible weekday meal. “Various versions use different proteins like beef, oxtail, or seafood. Here I’ve used bacon and changed the rice to rice vermicelli noodles. Brussels sprouts replace banana blossom. This variation uses affordable ingredients available in Alberta, while maintaining the rich and comf