| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
|
Meats |
4 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Pork hocks or oxtail |
|
|
cut into 2" lengths |
| 1/2 |
lb |
Stewing beef, optional |
|
|
to make a meatier dish |
| 1 1/2 |
t |
Salt |
| 2 |
T |
Cooking oil |
| 2 |
|
Cloves garlic, minced |
| 1 |
|
Onion, sliced |
| 1/2 |
c |
Achute water, optional |
| 3 |
T |
Peanut butter |
| 2 |
T |
Toasted powdered rice or |
|
|
Mochiko optional |
| 1/2 |
lb |
Green beans |
| 1 |
|
Eggplant, cut into 8 pieces |
INSTRUCTIONS
Place hocks or oxtail pieces in a large pot. Add enough water to
cover. Bring to boil, lower heat and simmer for 1-1/2 hours or until
tender. 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 water turns red. Strain and set red water aside. OR Heat 2
tablespoons oil, saute achute seeds in oil until oil turns red,
discard seeds. Use oil for sauteing rest of ingredients. 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 and
achute water. Simmer for 15 minutes. Stir in peanut butter and toasted
rice powder, bring back to simmer cook, stirring for 5 minutes. Add
green beans and eggplant. Cook 10 minutes or until vegetables are
tender, stirring occasionally. Correct the seasonings. 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 Manny Rothstein (1/24/94) From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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