Kare-Kare Sulipan Style
By Kwentong Kusina Kwentong Buhay
INGREDIENTS:
6 tbsp MAGNOLIA NUTRI-OIL
¼ cup achuete seeds
1 tbsp chopped garlic
2 tbsp sliced onions
1-1/2 kg MONTEREY OXTAIL, cleaned and preboiled
6 cups stock from preboiled oxtail
3 tbsp toasted ground rice
2 tbsp peanut butter (optional)
¼ kg sitaw, sliced
¼ kg puso ng saging, sliced
¼ kg eggplants, sliced and soaked in water to prevent browning
INSTRUCTIONS:
1. Combine oil and achuete seeds in a small saucepan. Cook over medium heat for 3-5 minutes. Strain seeds from oil. Discard seeds.
2. Sauté garlic and onions in achuete oil. Add softened oxtail. Add the toasted rice, toasted peanut and peanut butter. Simmer until thick.
3. Add vegetables except eggplant, which will be added 10 minutes before serving. Simmer to cook.Serve with guisadong alamang.
Makes 8 to 10 servings.
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