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Ingredients Jump to Instructions ↓

  1. NONE **

  2. 2 1/2 lb Pork hocks or oxtail,

  3. -cut into 2 lengths

  4. 1/2 lb Stewing beef

  5. -to make a meatier dish)

  6. 1 1/2 ts Salt

  7. 2 tb Cooking oil

  8. 2 Cloves garlic, minced

  9. 1 md Onion, sliced

  10. 1/2 c Achute water

  11. 3 tb Peanut butter

  12. 2 tb Toasted powdered rice or -Mochiko

  13. 1/2 lb Green beans

  14. 1 md Eggplant, cut into 8 pieces

  15. 1. Place hocks or oxtail pieces in a large pot. Add enough water to

  16. cover. Bring to boil, lower heat and simmer for 1-1/2 hours or until

  17. tender.

  18. 2. If using achute water, soak 1 tablespoon of achute seeds in water for 30 minutes. Squeeze seeds between your thumb and finger tips until the

  19. water turns red. Strain and set red water aside. OR Heat 2 tablespoons oil,

  20. saute achute seeds in oil until oil turns red, discard seeds. Use oil for sauteing rest of ingredients.

  21. 3. Heat oil in a skillet and saute garlic and onions. Add cooked meat and 2 cups of the broth. (Save the rest of the broth for other uses.) Add salt

  22. and achute water. Simmer for 15 minutes.

  23. 4. Stir in peanut butter and toasted rice powder, bring back to simmer

  24. cook, stirring for 5 minutes.

  25. 5. Add green beans and eggplant. Cook 10 minutes or until vegetables are

  26. tender, stirring occasionally. Correct the seasonings.

  27. 6. Serve with hot rice and bagoong, plain or sauteed.

  28. 15 minutes Cooking Time:

  29. 2 hours Serves:

  30. Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Manny

  31. Rothstein (1/24/

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