Instructions

1. 1
   Boil the oxtail in water until tender.
2. 2
   Soak annatto seeds in ½ cup water, set aside. Rub the seeds if necessary to bring out color.
3. 3
   Cut string beans in 3-inch lengths.
4. 4
   Cut eggplants diagonally, ½-inch thick.
5. 5
   Cut banana blossoms diagonally, ½-inch thick.
6. 6
   Parboil string beans, eggplants and banana blossoms, then set aside.
7. 7
   Sauté garlic and onions in cooking oil.
8. 8
   Take out the annatto seeds, add the water, and boil for 5 minutes.
9. 9
   Stir in ground peanuts and ground rice.
10. 10
    Bring to a boil, then add the oxtail and vegetables.
11. 11
    Add more water if needed to have enough sauce; it should be thick and not watery. Add fish sauce to taste.
12. 12
    Serve with steamed rice and shrimp paste (bagoong) on the side.