Saturday, July 12, 2008

Oxtail in rich peanut sauce

  • 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.


posh_post said...

crissy, bday ko ngayon. try ko ung crispy pata recipe mo. hehe

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