Ingredients:
1 kilo of beef (round or sirloin cut) cut into cubes, beef tripe or oxtail (cut 2 inch long) or a
combination of all three (beef, tripe and oxtail)
3 cups of peanut butter
1/4 cup grounded toasted rice
1/2 cup cooked bagoong alamang (anchovies)
2 pieces onions, diced
2 heads of garlic, minced
4 tablespoons atsuete oil
4 pieces eggplant, sliced 1 inch thick
1 bundle Pechay (Bok choy) cut into 2 pieces
1 bundle of sitaw (string beans) cut to 2" long
1 banana bud, cut similar to eggplant slices, blanch in boiling water
1/2 cup oil
8 cups of water
Salt to taste
Instructions:
In a stock pot, boil beef, tripe and oxtails in water for an hour or until cooked. Strain and keep the
stock.
In a big pan or wok, heat oil and atsuete oil.
Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter.
Bring to a boil and simmer for 15 minutes. Salt to taste.
Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes - Do not
overcook the vegetables.
Serve with bagoong on the side and hot plain rice.
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