Cook this Filipino favorite today!
1 tablespoon vegetable oil
1 tablespoon garlic, minced
1 large onion, chopped
1 small puso ng saging (banana blossom)
4 eggplant, sliced
1 bundle string beans (sitaw), cut into 2-inch pieces
1/2 cup achuete seeds (annatto seeds), soaked in 1 cup water
1/2 cup peanut butter
1 1/2 kilos ox tripe, washed with salt and boiled
4 cups water
1 cup peanuts
1/2 cup rice, (ground), toasted
1 bundle pechay leaves
salt, to taste
1/2 cup shrimp paste (bagoong alamang), to serve
Heat oil in a large saucepot. Sauté garlic and onions until fragrant.
Add banana blossom, eggplants, and string beans.
Strain annatto seeds and discard. Add annatto water and peanut butter to the pot. Simmer for 5 to 10 minutes.
Add ox tripe, water, ground peanuts, and ground rice. Stir gently and simmer until sauce thickens.
Add pechay or bok choy. Season to taste. Serve with bagoong and rice.
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