Cooking Information
Estimated Cooking Time: 2 hours
Ingredients
- 1/2 kilo beef stripe
- 1/2 kilo oxtail, cut 2 inches long
- 3 cups of peanut butter
- 1/4 cup grounded toasted rice
- 1/2 cup cooked anchovies (bagoong alamang)
- 2 pieces onions, diced
- 2 heads of garlic, minced
- 4 tablespoons atsuete oil
- 4 pieces eggplant, sliced 1 inch thick
- 1 bundle bok choy (pechay), cut into 2 pieces
- 1 bundle of string beans, cut to 2 inches long
- 1 banana bud, (cut proportional to eggplant slices), blanched in boiling water
- 1/2 cup oil
- 8 cups of water
- salt to taste
Prodecure:
- In a stock pot, boil beef and oxtails in water for an hour or until cooked. Strain and keep the stock
- In a big pan or wok, heat oil and atsuete oil.
- Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.
- Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes - Do not overcook the vegetables
- Serve with anchovies on the side and hot plain rice.
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