Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 lb Pork hocks or oxtail, 1 md Onion, sliced
-cut into 2" lengths 1/2 c Achute water (optional)
1/2 lb Stewing beef (optional 3 tb Peanut butter
-to make a meatier dish) 2 tb Toasted powdered rice or
1 1/2 ts Salt -Mochiko (optional)
2 tb Cooking oil 1/2 lb Green beans
2 Cloves garlic, minced 1 md Eggplant, cut into 8 pieces

1. Place hocks or oxtail pieces in a large pot. Add enough water to
cover. Bring to boil, lower heat and simmer for 1-1/2 hours or until
tender.

2. If using achute water, soak 1 tablespoon of achute seeds in water
for 30 minutes. Squeeze seeds between your thumb and finger tips
until the water turns red. Strain and set red water aside. OR Heat 2
tablespoons oil, saute achute seeds in oil until oil turns red,
discard seeds. Use oil for sauteing rest of ingredients.

3. Heat oil in a skillet and saute garlic and onions. Add cooked
meat and 2 cups of the broth. (Save the rest of the broth for other
uses.) Add salt and achute water. Simmer for 15 minutes.

4. Stir in peanut butter and toasted rice powder, bring back to
simmer cook, stirring for 5 minutes.

5. Add green beans and eggplant. Cook 10 minutes or until
vegetables are tender, stirring occasionally. Correct the seasonings.

6. Serve with hot rice and bagoong, plain or sauteed.

Preparation time: 15 minutes Cooking Time: 2 hours Serves: 4-6

Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by
Manny Rothstein (1/24/94)
Submitted By MICHELLE BRUCE On 04-06-95

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