KARE-KARE

2-3 pounds oxtail

2 tbsp vegetable oil

2 tbsp achuete seeds

2 cloves garlic,minced

1 medium onion,sliced

1 chicken bouillon

3 tbsp peanut butter

1/2 lb green beans

3 japanese eggplants,cut in half lengthwise and sliced into 2 inlenghts

1/2 pound bokchoy

Place the oxtail pieces in a large pot,cover with water and bring to a boil. Lower the heat and simmer,covered,for 1 1/2 hours or until tender. Occasionally skim off the foam that rises to surface. Add chicken bouillon for better taste.

Remove the meat and allow it to cool, Reserve 3 cups of the broth.

Heat the vegetable oil in a pan and  add the annatto seeds. saute until the oil turns red. Discard the seeds. Add the garlic and onions and saute for few minutes. Add green beans and cook for about 4 minutes.

hAdd the Eggplants and meat and cook for another 5 minutes or until the vegetables are tender,stirring constantly.

Add the bokchoy at the end  Make sure that your stew is not too thick or not too soupy.

Serve with sauteed shrimp paste (bagoong) and white rice.

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