Kare-kare

Ingredients

Quantities for 6 servings.

• 1.5 kg Oxtail, in pieces
• 250 g Peanut butter, unsweetened
• 60 g Rice, to toast and grind
• 2 tbsp Annatto seeds
• 2 piece Onions
• 6 clove Garlic
• 2 piece Aubergines
• 200 g Yard-long beans
• 300 g Bok choy
• 200 g Banana blossom, optional
• 150 g Bagoong shrimp paste, to serve
• 60 ml Vegetable oil
• 400 g Rice, to serve

Method

1. Simmer the oxtail in water for three hours on a low heat, skimming. Keep the broth.
2. Toast the rice in a dry pan until brown and grind it to a fine powder.
3. Warm the annatto seeds in oil for three minutes and strain it; the coloured oil is where the dish gets its colour.
4. Fry the onion and garlic in the annatto oil, add the peanut butter and let it down with broth.
5. Stir in the rice powder and cook the sauce fifteen minutes, stirring, to the body of soured cream.
6. Return the oxtail to the sauce and warm it ten minutes so the meat takes it up.
7. Blanch the vegetables separately until just tender, lay them over the meat and serve with rice and bagoong.