Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Peanut | 1 oz (28g) | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Banana | 1 medium (118g) | 105 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 (3 to 5 pound) oxtail, leg or tripe
- 5 tablespoons oil
- 5 cloves garlic, crushed
- 1 medium size onion, sliced
- Water from 1/4 cup anatto, soaked
- 1 banana heart, sliced crosswise
- 2 bundles string bean (sitaw), cut into 2-inch pieces
- 4 eggplants, cut into 1/2-inch slices
- 1/3 cup rice, toasted brown in a pan and ground to a powder
- 1/2 cup peanut butter
- Salt and pepper, to taste
- MSG (optional)
- =
Directions
Boil oxtail in 8 cups water for 2 hours or until tender. Set stock aside. Saute garlic and onion in oil in a large saucepan. Discard anatto seeds and add anatto water and oxtail to saucepan and bring to a boil. Stir in roast rice powder and peanut butter. Add four cups reserved stock, eggplant, string beans and banana heart and mix well. Bring to a boil and simmer for 10 minutes. Season with salt and pepper to taste. Serve with bagoong or shrimp paste.