Cookbook | Ingredients | Recipes

| Cuisine of the Philippines

Ingredients

• 1 pack (1.5 - 2 lbs.) ox tail
• 6 cups water
• 1/2 cup annatto seeds for coloring
• 3 pcs eggplants
• 1 lb string beans
• 1 banana blossom
• 1 head garlic, chopped
• 1 onion sliced
• 1/4 cup cooking oil
• 1 cup ground peanuts
• 1 cup toasted ground rice

Procedure

1. Boil the ox tail in water until tender.
2. Soak annatto seeds in 1/2 cup water, set aside. Rub the seeds if necessary to bring out color.
3. Cut string beans in 3-in lengths.
4. Cut eggplants diagonally, .5-in thick.
5. Cut banana blossoms diagonally, .5-in. thick.
6. Parboil string beans, eggplants and banana blossoms, set aside.
7. Saute garlic and onions in cooking oil.
8. Take out the annatto seeds and pour the water and boil for 5 mins.
9. Blend in ground peanuts and ground rice.
10. Bring to a boil then put in the ox tail.
11. Add the vegetables.
12. Add more water if needed to have enough sauce; sauce should be thick and not watery.
13. Add fish sauce to taste.
14. Serve with steamed rice and shrimp paste (bagoong) on the side.