|2½ pounds||Pork hocks or oxtail, cut into 2" lengths|
|½ pounds||Stewing beef (optional to make a meatier dish)|
|2 tablespoons||Cooking oil|
|2||Cloves garlic, minced|
|1 medium||Onion, sliced|
|½ cup||Achute water (option|
|3 tablespoons||Peanut butter|
|2 tablespoons||Toasted powdered ric Mochiko (optional)|
|½ pounds||Green beans|
|1 medium||Eggplant, cut into 8|
1. Place hocks or oxtail pieces in a large pot. Add enough water to cover. Bring to boil, lower heat and simmer for 1-½ hours or until tender.
2. If using achute water, soak 1 tablespoon of achute seeds in water 30 minutes. Squeeze seeds between your thumb and finger tips until the water turns red.
Strain and set red water aside. OR Heat 2 tablespoons saute achute seeds in oil until oil turns red, discard seeds. Use oil sauteing rest of ingredients.
3. Heat oil in a skillet and saute garlic and onions.
Add cooked mea 2 cups of the broth. (Save the rest of the broth for other uses.) Add and achute water.
Simmer for 15 minutes.
4. Stir in peanut butter and toasted rice powder, bring back to simme cook, stirring for 5 minutes.
5. Add green beans and eggplant. Cook 10 minutes or until vegetables tender, stirring occasionally.
Correct the seasonings.
6. Serve with hot rice and bagoong, plain or sauteed.
Preparation time: 15 minutes Cooking Time: 2 hours Serves: 4-6
Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Man Rothstein (1/24/94)
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