Kare-kare

Step 1: Put 3 ⅓ lb oxtail and 1 ⅛ lb beef shin in a large pot, cover with cold water and bring to the boil. Boil for 5 minutes, then drain and rinse the meat and the pot; this washes away the grey scum and keeps the sauce clean.

Step 2: Return the meat to the pot with 12 ½ cups water, 1 onion, 2 bay leaves, 1 tsp black peppercorns and 1 tsp salt. Bring to the boil, cover with the lid ajar and simmer over a low heat for 2½–3 hours, until the oxtail meat pulls away from the bone with a fork. Top up with hot water if the meat peeks out.

Step 3: Meanwhile toast 1 ¾ oz uncooked white rice in a dry frying pan over a medium-low heat, stirring, for 8–10 minutes until deep golden. Cool, then grind to a fine powder in a spice grinder.

Step 4: Lift out the meat. Strain the broth and spoon off as much fat as you can; you need about 1.2 litres. Cool any leftover broth within 2 hours and refrigerate or freeze it.

Step 5: Bring a pan of the broth to a simmer and blanch 2 long aubergines for 3 minutes, 7 oz long beans or green beans for 2 minutes and 10 ½ oz pak choi and 1 banana heart for 1 minute, until just tender. Lift them out and keep warm; overcooked vegetables turn grey in the sauce.

Step 6: In a wide casserole warm 2 tbsp vegetable oil over a low heat with 1 tbsp annatto (achuete) seeds for 3 minutes, until the oil turns deep orange. Lift out and discard the seeds (if using powder, simply stir it in).

Step 7: Add 6 cloves garlic and 1 onion to the orange oil and cook over a medium heat for 4–5 minutes until soft and fragrant.

Step 8: Whisk 5 ½ oz smooth unsweetened peanut butter with 250 ml of the hot broth until smooth, then stir it into the pan with the rest of the 1.2 litres of broth and the 2 ⅛ oz roasted unsalted peanuts. Simmer for 5 minutes.

Step 9: Whisk in the ground toasted rice a spoonful at a time and simmer, stirring often, for 10 minutes until the sauce coats the back of a spoon. A common mistake is adding salt now: keep it mild, because the shrimp paste brings the salt at the table.

Step 10: Return the meat and warm it through for 10 minutes, until piping hot in the centre. Arrange the vegetables on top, and serve with 6 portions steamed white rice and small dishes of 6 tbsp sautéed shrimp paste (bagoong alamang) for everyone to add a little at a time.