Ingredients

1 ox tail (buntot ng baka)
1 ox shin (pata ng baka)
6 cups water
½ cup atchuete seeds
½ cup hot water
4 long eggplants
400 g snake beans (sitao)
1 banana flower (puso ng saging) chopped, salted
1 garlic head, chopped
2 medium onions, sliced
¼ cup cooking oil
½ cup fermented shrimp paste (bagoong alamang)
1 cup peanuts, ground
1 cup rice, toasted & ground
Salt and msg, to taste

Bagoong guisado

¼ cup cooking oil
1 garlic head, chopped
¼ kg boiled pork, diced
1½ cups bagoong alamang
1 teaspoon sugar
¼ cup native vinegar
¼ cup pork broth

Details

Serves: 6

 

Method

Boil the buntot and pata in water until tender. Cut into desired pieces and set aside. Soak atsuete seeds in hot water. Rub to bring out colour. Set aside. Cut vegetables into desired pieces. Boil water, drop sitao and parboil.

 

Remove, set aside. Do likewise with eggplants and puso ng saging. Saute garlic and onions in cooking oil. Add bagoong and atsuete water. Let boil 5 minutes. Blend in ground peanuts and ground rice. Bring to a boil then put in the meats. Just before removing from the fire, add the vegetables.

 

Serve with Bagoong Guisado.

 

Bagoong Guisado preparation: Sauté garlic and onion in cooking oil. Add the pork, bagoong and sugar. Blend well, then add vinegar and broth. Boil until quite dry. Serve with the Cari-Cari.