1 onion, chopped coarsely
4 tbsp. giniling na bigas (raw rice, roasted brown and ground with a coffee grinder)
1-1/2 Lily's peanut butter
Pechay or bokchoy
String Beans (sitaw), cut into 3 inch pieces
Eggplant, cut into 2 inch pieces
Achuete/Annatto juice (for aesthetics only)
Cook oxtail with onions enough water to cover them in a crockpot for 5-6 hours on low, or in a pressure cooker for 15-20 minutes. If meat becomes too tender, set aside and cook the stew separately. Transfer to a regular pot, add peanut butter and roasted rice and stir until peanut butter is separated. Simmer for a few minutes until rice thickens. Season with fish sauce. Add achuete/annatto until the right color, and vegetables till cooked, adding bokchoy last. Serve with bagoong (shrimp paste) and steamed rice.