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Title: Cari-Cari De Pata Y Rabo
Categories: Filipino Asian Soup Meat
Yield: 6 Servings
| 1 | Ox tail (buntot ng baka) | |
| 1 | Ox shin (pata ng baka) | |
| 6 | c | Water |
| 1/2 | c | Atchuete seeds |
| 1/2 | c | Hot water |
| 4 | Long eggplants | |
| 400 | g | Snake beans (sitao) |
| 1 | Banana flower (puso ng saging) chopped, salted & rinsed | |
| 1 | Garlic head, chopped | |
| 2 | Sliced medium onions | |
| 1/4 | c | Cooking oil |
| 1/2 | c | Fermented shrimp paste (bagoong alamang) |
| 1 | c | Peanuts, ground |
| 1 | c | Rice, toasted & ground |
| Salt and MSG to taste | ||
| *Bagoong Guisado* | ||
| 1/4 | c | Cooking oil |
| 1 | Garlic head, chopped | |
| 1/4 | kg | Boiled pork, diced |
| 1 1/2 | c | Bagoong alamang |
| 1 | ts | Sugar |
| 1/4 | c | Native vinegar |
| 1/4 | c | Pork broth |
Boil the buntot and pata in water until tender. Cut into desired pieces and set aside. Soak atsuete seeds in hot water. Rub to bring out colour. Set aside. Cut vegetables into desired pieces. Boil water, drop sitao and parboil. Remove, set aside. Do likewise with eggplants and puso ng saging. Saute garlic and onions in cooking oil. Add bagoong and atsuete water. Let boil 5 minutes. Blend in ground peanuts and ground rice. Bring to a boil then put in the meats. Just before removing from the fire, add the vegetables. Serve with Bagoong Guisado.
Bagoong Guisado preparation. Saute garlic and onion in cooking oil. Add the pork, bagoong and sugar. Blend well, then add vinegar and broth. Boil until quite dry. Serve with the Cari-Cari.
Recipe more or less from "Philippine Cuisine" by Nora & Mariles Daza. From: Glen Jamieson Date: 23 May 97 National Cooking Echo Ä
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