In a large pot, heat oil on medium to high heat, sauté garlic, onion and bagoong. Add oxtail and sauté until golden brown. Add enough water to cover the oxtail and boil. Add beef bouillon. Cover and let simmer on low to medium or about 2 to 2 1/2 hours until oxtail becomes tender. Add peanut butter, peanuts, and annatto water and stir. Cook for 3 minutes. Combine cornstarch with 1/2 cup cold water; stir. Pour mixture into pot and stir to thicken. Add banana blossoms, cook for 3 to 4 minutes. Add eggplant and long beans and cook for another 5 minutes. Stir in bok choy, cover and cook for another 2 minutes. Serves 5.
Approximate Nutrient Analysis per serving:
660 calories, 47 g fat, 10 g saturated fat, 45 mg cholesterol, 1400 mg sodium, 35 g carbohydrate, 7 g fiber, 12 g sugar, 29 g protein