Kare-kare

Rinse the oxtail, place it in a large pot, cover with water and bring to a boil; skim off the foam, add the onion and simmer covered over low heat for 2.5–3 hours, until the meat easily pulls away from the bone.

Soak the annatto seeds in 120 ml of warm water for 10–12 minutes, stirring a few times, then strain the infusion; discard the seeds.

In another pot, heat the vegetable oil, sauté the garlic until fragrant, pour in the strained broth from the oxtail and bring to a gentle simmer.

Add the ground roasted peanuts, peanut butter and the annatto infusion, stir and simmer for 5–7 minutes. Stir in the rice flour dissolved in a little hot broth, and simmer for another 5 minutes until the sauce thickens.

Blanch the eggplant, green beans and bok choy separately in boiling water for 3–5 minutes so the vegetables stay crisp; drain.

Transfer the oxtail into the peanut sauce, season with salt and pepper to taste, heat through for 5 minutes, then gently stir in the eggplant and green beans; add the bok choy right at the end for 1–2 minutes.

Serve the kare-kare hot with steamed rice, and serve the bagoong shrimp paste on the side, so everyone can add it to their own portion.