KARE-KARE SULIPAN STYLE

Ingredients:

6	tbsp	cooking oil
1/4	cup	achuete seeds
1	tbsp	chopped garlic
2	tbsp	sliced onions
1-1/2	kg	MONTEREY OXTAIL, cleaned and preboiled
6	cup	stock from preboiled oxtail
3	tbsp	toasted ground rice
2	tbsp	peanut butter (optional)
1/4	kg	sitaw, sliced
1/4	kg	puso ng saging, sliced
1/4	kg	eggplants, sliced and soaked in water to prevent browning

Procedure:

Combine oil and achuete seeds in a small saucepan. Cook over medium heat for 3-5 minutes. Strain seeds from oil. Discard seeds.
Sauté garlic and onions in achuete oil. Add softened oxtail. Add the toasted rice, toasted peanut and peanut butter. Simmer until thick.
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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