| 1 | Place hocks or oxtail pieces in a large pot. |
| 2 | Add enough water to cover. |
| 3 | Bring to boil, lower heat and simmer for 1-?hours or until tender. |
| 4 | If using achute water, soak 1 tablespoon of achute seeds in water for 30 minutes. |
| 5 | Squeeze seeds between your thumb and finger tips until the water turns red. |
| 6 | Strain and set red water aside. |
| 7 | Or heat 2 tablespoons oil, saute achute seeds in oil until oil turns red, discard seeds. |
| 8 | Use oil for sauteing rest of ingredients. |
| 9 | Heat oil in a skillet and saute garlic and onions. |
| 10 | Add cooked meat and 2 cups of the broth. |
| 11 | (save the rest of the broth for other uses). |
| 12 | Add salt and achute water. |
| 13 | Simmer for 15 minutes. |
| 14 | Stir in peanut butter and toasted rice powder, bring back to simmer cook, stirring for 5 minutes. |
| 15 | Add green beans and eggplant. |
| 16 | Cook 10 minutes or until vegetables are tender, stirring occasionally. |
| 17 | Correct the seasonings. |
| 18 | Serve with hot rice and bagoong, plain or sauteed. |
| 19 | 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 (?/94 |
