Almond Butter Kare-Kare with Chili and Turmeric Twist

Ingredients:

• 1 kg oxtail, cut into 2-inch pieces
• 1 banana heart (puso ng saging), sliced
• 1 bundle string beans (sitaw), cut into 2-inch pieces
• 2 pieces eggplants (talong), sliced
• 1 cup raw almonds (roasted)
• 2 tablespoons almond oil (or any neutral oil)
• 1/4 cup toasted ground rice
• 1 large onion, peeled and sliced
• 4 cloves garlic, minced
• 2 tablespoons annatto seeds (achuete)
• 1 1/2 liters water
• Fish sauce (patis) and salt to taste
• Cooking oil
• Powdered chili (adjust to taste)
• Turmeric powder (adjust to taste)

For Almond Butter:

• A food processor or blender

• 1/2 cup shrimp paste (bagoong alamang)
• 1 small onion, minced
• 1 clove garlic, minced
• 1 tablespoon oil

• In a large pot, bring water to a boil. Add the oxtail pieces and simmer until meat is tender. Skim off any impurities that rise to the surface

While the oxtail is cooking, make almond butter by roasting raw almonds in a pan then processing them in a food processor or blender until smooth. Add almond oil gradually until you achieve a creamy consistency.

• In a small pan, heat 2 tablespoons of cooking oil. Add annatto seeds and let them simmer for a few minutes until the oil turns orange. Strain the oil and discard the seeds.
• In a separate pan, sauté garlic and onions in the annatto oil until the onions are soft.
• Add the almond butter to the sautéed garlic and onions. Mix well. Add powdered chili and turmeric according to your desired level of spiciness and color.
• Pour the almond sauce mixture into the pot with the oxtail broth. Mix well and let it simmer for about 15-20 minutes.
• Add the banana heart, string beans, and eggplants to the pot. Cook until the vegetables are tender.
• Season with fish sauce and salt according to your taste preference.
• In a separate pan, sauté minced onion and garlic in oil until fragrant. Add shrimp paste and cook for a few minutes.
• Serve the Almond Butter Kare-Kare hot with bagoong on the side. Enjoy with steamed rice!