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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Filipino

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. NOTE: Season as desired with salt and pepper at each stage. But season lightly: dish should be undersalted, since it will be eaten with salty bagoong. | 2. Place the onion and oxtail in a large pot. Add water to cover. Bring to the boil. Reduce heat and simmer for 2.5 to 3 hours or until tender. (Or cook for 35 minutes in the pressure cooker at high pressure.). | 3. When preparing the banana blossom and eggplant, as you slice, put the pieces into water with a bit of lemon juice, to prevent them turning brown. | 4. Heat a big skillet or wok and add vegetable oil. Saute the garlic. Add the eggplant, banana blossom, and long beans; cook for 10 minutes. Add baby bok choy and cook for 5 minutes more, until vegetables are crisp-tender. Reserve vegetables. | 5. Remove meat from broth, keeping broth in pot. If desired, when cool enough to handle, remove meat from bones. Add meat to vegetable mixture; reserve. | 6. Add a little broth to the peanut butter; stir until well blended, adding more broth if necessary. Bring the broth to a simmer. In a bowl, combine annatto powder with cold water; mix until smooth; add annatto mixture to broth. Simmer, stirring, until sauce thickens and does not taste floury. | 7. Add meat and vegetables, and cook until heated through. Meat should be very tender; vegetables should be tender but not falling apart. If desired, add water to make more sauce. | 8. Serve with bagoong (fermented shrimp paste). I prefer the guisado (sauteed) kind, regular flavor (not sweet or hot). | 9. * NOTE * Fresh banana blossom should be large and dense, and feel tightly packed. * To clean: First take off the outer dark red bracts and accompanying tiny matchsticks (baby bananas!) -- these are inedible. Continue until you reach the pale pink/yellow inside and it's becoming difficult to peel apart. Cut off the inedible stem. Cut blossom into 1-inch slices, dropping into lemon water to prevent browning. Separate the blossoms (like you would leeks). If possible, let them soak for a little while, to remove any bitterness. * You can use the same water for the eggplant. *. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
oxtail	4	lb		1613.8703	0.0	359.0408	9.0667
onion	1		chopped	60.0	14.01	1.65	0.15
water	10	cups		0.0	0.0	0.0	0.0
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
japanese eggplant	2		sliced	1613.8703	0.0	359.0408	9.0667
banana blossom	1		sliced	1613.8703	0.0	359.0408	9.0667
bean	1/2	lb	cut	65.771	9.2987	9.5255	1.1340000000000001
baby bok choy	4		sliced	1613.8703	0.0	359.0408	9.0667
peanut butter	1 1/2	cups		2279.43	83.4759	93.1122	193.2678
cold water	1/2	cup		0.0	0.0	0.0	0.0
annatto seed	2	tablespoons	ground	1613.8703	0.0	359.0408	9.0667
salt	1/2	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
bagoong				1613.8703	0.0	359.0408	9.0667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.