After reading this post in my Google Reader, I started to crave it. It truly is my Filipino comfort food. Luckily for me, my mother emails me and asks me if I want to have dinner at my parents’ house this weekend. Um, hell yes! Of course I ask her for the recipe, and she starts whining.
Oh yeah! I forgot to tell you…I sent her a link to my blog this past this week and at first she was happy. The next day? Not so much. She said, “Just look up Filipino recipes online! I don’t measure, it’s all in my head!” And after an hour of bickering, she says, “Fine!” Haha. Love you, Mom.
From my mom, durrrr
– 1 lb beef oxtail
– ½ lb ox tripe
– 2 medium sized eggplants, sliced 1 inch thick
– 1 bunch of pechay (bok choy), cut into 2 pieces
– 1 bunch of sitaw (string beans), cut to 2-inch long pieces
– ½ head of cabbage
– 1 cup peanut butter
– 1 kare-kare peanut sauce mix (she uses Mama Sita’s)
– 4 cloves of garlic, minced
– 1 big onion sliced thin
– 3 tbsp oil
– salt to taste
Well, it’s pretty much like this recipe, more or less. She cleans the oxtails by boiling it twice, she doesn’t use banana bud, atsuete oil, or toasted rice in her recipe. Oh yeah, and she has a pressure cooker so it takes her about 30 minutes to boil. But here it is:
1. Boil beef and oxtail in water for 1 hour or until cooked. Strain and set aside the stock.
2. In a large pan or wok, heat the oil and atsuete oil.
3. Sautée the onion and garlic until golden. Add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Add salt to taste.
4. Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes but don’t over cook the vegetables.
5. Serve with bagoong on the side and hot plain rice. Enjoy!