- In a large pot, heat oil on medium to high heat, sauté garlic, onion and bagoong.
- Add oxtail and sauté until golden brown.
- Add enough water to cover the oxtail and boil.
- Add beef bouillon.
- Cover and let simmer on low to medium or about 2 to 2 1/2 hours until oxtail becomes tender.
- Add peanut butter, peanuts, and annatto water and stir.
- Cook for 3 minutes.
- Combine cornstarch with 1/2 cup cold water; stir.
- Pour mixture into pot and stir to thicken.
- Add banana blossoms, cook for 3 to 4 minutes.
- Add eggplant and long beans and cook for another 5 minutes.
- Stir in bok choy, cover and cook for another 2 minutes.
Serves 5.
Approximate Nutrient Analysis per serving:
660 calories, 47 g fat, 10 g saturated fat, 45 mg cholesterol, 1400 mg sodium, 35 g carbohydrate, 7 g fiber, 12 g sugar, 29 g protein
