All time favorite dish of Filipino paired with bagoong alamang whether with the occasion or just for daily menu. It is easy to cook, nutritious and delicious.
Ingredients:
1 kilo Ox tail
1 Banana heart (puso ng saging)
1 bundle of string beans
1 bundle of Bok choy (pechay)
2 pcs eggplant
1 onion, cut into tiny cubes
5 cloves of garlic, crushed
1/2 cup peanut butter
1/2 cup roasted peanuts, crushed
Salt and pepper to taste
MSG (optional)
Shrimp paste (Bagoong alamang)
Procedure:
Step 1: Prepare the Ox tail
Clean and cut the oxtail into serving pieces/slices
Place in a casserole
Put enough water to cover
Bring to a boil and then simmer.
While waiting for the meat to be tender, do the following:
Step 2: Vegetables
Prepare all the vegetables (string beans should be cut in half; eggplant into three; for the bok choy just cut the part near the roots; the banana bud into serving slices)
Blanch the string beans, eggplant, and bok choy.
Set aside
Step 3: Bagoong Alamang
Saute garlic, onion, pork, and alamang
Season to taste
Set aside
When the Ox tail is ready
Step 4: to continue
When the meat is already tender (but not very tender), put the peanut butter and roasted peanut
Gently stir to mix the peanut butter with the meat mixture
Continue to simmer, stirring occasionally to prevent the peanut butter from sticking in the casserole
Add the banana bud/heart (puso ng saging)
Season to taste (but be sure it is not very salty since we have the ginisang Bagoong Alamang to complement the dish)
Add the other vegetables
Cover to cook
Salt and pepper to taste
MSG (optional)
Shrimp paste (Bagoong alamang)
Procedure:
Step 1: Prepare the Ox tail
Clean and cut the oxtail into serving pieces/slices
Place in a casserole
Put enough water to cover
Bring to a boil and then simmer.
While waiting for the meat to be tender, do the following:
Step 2: Vegetables
Prepare all the vegetables (string beans should be cut in half; eggplant into three; for the bok choy just cut the part near the roots; the banana bud into serving slices)
Blanch the string beans, eggplant, and bok choy.
Set aside
Step 3: Bagoong Alamang
Saute garlic, onion, pork, and alamang
Season to taste
Set aside
When the Ox tail is ready
Step 4: to continue
When the meat is already tender (but not very tender), put the peanut butter and roasted peanut
Gently stir to mix the peanut butter with the meat mixture
Continue to simmer, stirring occasionally to prevent the peanut butter from sticking in the casserole
Add the banana bud/heart (puso ng saging)
Season to taste (but be sure it is not very salty since we have the ginisang Bagoong Alamang to complement the dish)
Add the other vegetables
Cover to cook
Serve with rice and enjoy!
Happy Tummy!
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