Ingredients:

1 ox tail
1 ox leg
6 cups water
1/2 cup atchuete seeds for coloring
1/2 cup water
4 pieces eggplants
2 bundles sitao “beans”
1 banana terminal male bud (Butuan variety)
1 head garlic, chopped
2 onions, sliced
1/4 cup cooking oil
1/2 cup “bagoong alamang” (salted shrimps)
1 cup ground peanuts
1 cup toasted, ground rice
salt and monosodium glutamate

Procedure:

Boil the ox tail and leg in water until tender. Cut into desired pieces and set aside. Soak atsuete seeds in water. Rub to bring out color. Set aside. Cut vegetables into desired pieces. Boil water, drop sitao and parboil. Remove, set aside. Do likewise with eggplants and banana terminal male bud. Saute garlic and onions in cooking oil. Add bagoong and atsuete water. Let boil for 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

Ingredients:

1/4 cup cooking oil
1 head garlic, chopped
1 onion, chopped
1/4 kg. boiled pork, diced
1 1/2 cup bagoong alamang (salted shrimps)
1 tsp. sugar
1/4 cup native vinegar
1/4 cup pork broth

Procedure:

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 Kare kare.

This fondue is a treat for diabetic, low-calorie and low-fat dieters and for nondieters too.

Ingredients:

2 cups shredded low-fat American cheese (8 oz.)
1/2 cup low-fat milk or skim milk
1 tbsp. snipped fresh parsley
1 tbsp. grated onion
1 small garlic clove, minced
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1/2 tsp. dried dillweed, crushed
1/4 tsp. celery seeds
1 cup broccoli flowerets
3 tbsp. water
1/2 tsp. salt
1 cup zucchini slices, 1/4-inch thick
1 cup carrot slices, 1/4-inch thick
1 cup small fresh raw mushroom caps

Procedure:

Combine cheese, milk, parsley, onion, garlic, dry mustard, Worcestershire sauce, dillweed and celery seeds in a medium saucepan. Stir constantly over medium heat until cheese melts. Pour into a fondue pot or chafing dish. Keep warm over a low flame. Place broccoli flowerets, water and salt in a small saucepan with a tight lid. Cover and simmer over medium heat until crisp-tender, about 15 minutes; drain. To serve, place hot cooked broccoli flowerets, zucchini slices, carrot slices and mushroom caps in individual serving dishes. Using forks, dip vegetables into fondue. Makes 4 servings.