Kare-Kare (Oxtail and Vegetables in Peanut Sauce)

Boil the oxtail in water until tender.

Soak annatto seeds in ½ cup water, set aside. Rub the seeds if necessary to bring out color.

Cut string beans in 3-inch lengths.

Cut eggplants diagonally, ½-inch thick.

Cut banana blossoms diagonally, ½-inch thick.

Parboil string beans, eggplants and banana blossoms, then set aside.

Sauté garlic and onions in cooking oil.

Take out the annatto seeds, add the water, and boil for 5 minutes.

Stir in ground peanuts and ground rice.

Bring to a boil, then add the oxtail and vegetables.

Add more water if needed to have enough sauce; it should be thick and not watery. Add fish sauce to taste.

Serve with steamed rice and shrimp paste (bagoong) on the side.