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Ingredients : 1.5k g
oxtail, cut into 2 cm lengths
1/4 cup
pork lard
2 tablespoons
annatto seeds
4 cloves garlic, crushed
2 medium
onion, sliced finely
1.5 liters
water
1
bay leaf
1.5 tablespoon
soy sauce
2 tablespoons
fish sauce
2
turnips, chopped
2 cups
sliced green beans
2 slender
eggplants, sliced
2
large sweet potatoes, chopped
1/2 cup
long grain rice
1/2 cup
unsalted raw peanuts
Method :
Use a large heatproof bowl to place the
oxtail pieces. Fill and cover with salted boiling water and leave to
stand for 5 minutes. Remove and pat dry with kitchen paper. Heat a
frying pan with the pork lard. Add the annatto seeds and cook over
moderate heat until the lard turns red. Add onion and garlic to the pan
and cook for 5 minutes. Remove the onion and garlic mixture from the
frying pan and drain on paper towels.
Heat a large deep pan over medium heat.
Add the meat in batches and cook for 5 minutes or until both sides are
brown. Return all the meat to the pan and add the garlic and onion
mixture, water, soy sauce, bay leaf and fish sauce. Bring to the boil on
reduced heat. Cover and simmer for 1.5 hours. Add the vegetables and
simmer with the lid again for 20 minutes or until the meat is temder.
Pre heat the oven to a moderate heat of
180oC. Use an oven tray to spread the rice and roast for 15
minutes until it turned golden. Spread the peanuts on an oven tray and
roast for about 5 minutes or until lightly browned. Remove from the oven
and set aside to cool slightly. Use a food processor to process the
mixture until the texture of fine breadcrumbs. Sift the mixture to
remove any large pieces, and add it to the stew and stir until the sauce
thickens. Serve hot.
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