Estimated Nutrition (whole recipe, rough)
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Peanut | 1 oz (28g) | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Banana | 1 medium (118g) | 105 |
| Shrimp | 100g cooked | 99 |
| 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 |
| Nuts | 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
- 1/2 kilo beef (tender cut from sirloin or round) cut into chunk cubes
- 2 oxtail
- 2 pig hocks
- 7 cups water
- Pinch salt & pepper
- 1/2 cup oil
- 4 tablespoons atsuete oil
- 2 heads garlic (minced)
- 2 medium sized onions (diced)
- 1/2 cup bagoong alamang (shrimp paste)
- 3 cup ground nuts or 4 cups of peanut butter
- 1/4 cup ground toasted rice
- 5 pieces eggplant (sliced into rings)
- 1 banana bud (cut to almost proportional to eggplant slices, blanch in boiling water)
- 1 bundle sitaw (string beans) cut to 2" long
Directions
In a casserole, boil oxtail, hocks, beef. Lower fire and let simmer until all meat is tender and cooked.
Remove all scum that rises to the surface.
Take out the meat, set aside, keep stock for later.
In another casserole, heat oil and atsuete oil and saute garlic, onion and bagoong alamang (shrimp paste) and toasted rice and nuts (if using nuts)
Add oxtail, hocks and beef, pour in the stock, season with salt and pepper and add peanut butter (if using peanut butter)
Simmer until all flavors are incorporated, then add the vegetables.
Make sure vegetables is well cooked and not soggy.
Serve hot with bagoong with calamansi and chili pepper.