Oxtail in rich peanut sauce

Ingredients:

• 1 kilo Buntot ng baka [oxtail], cleaned and cut into serving pieces
• 5 pcs. Garlic, crushed
• 2 pcs. Onion, sliced
• 1 pc. Eggplant, cut diagonally into .5" lengths
• 6 pcs. Sitaw [long green beans], cut into 2" pieces
• 1 bundle Pechay [bok choy]
• 1 pc. Puso ng saging [banana bud], sliced diagonally into .5" lengths
• 1/4 kilo Giniling na mani [grinded and pounded peanut]
• 1/2 cup Bagoong alamang [sauteed shrimp fry]
• 2 tbsps. cooking oil
• Fish sauce to taste
• 6 cups water

Cooking procedures:
Pressure cook oxtail for about 45 minutes to 1 hour with 6 cups of water. Simmer until meat is tender leaving about 2 cups stock. Set aside. Separately cook vegetables in water, sprinkle with few iodized salt. Cook first the banana bud for about 10-15 minutes or when tender. Followed by eggplant and long green beans for 3 minutes then bok choy for about 2 minutes. Always remove veggies when tender.
Saute garlic and onion in 2 tbsps. of cooking oil in a pan then add oxtail. Put 2 tbsps. of fish sauce then mix for 2 minutes. In a separate bowl, combine the 2 cups of stock and peanut then add in the cooking pan. Stir and simmer for 2 minutes. Add the veggies and simmer for 3 minutes. Serve hot with bagoong alamang.