In a large pot, add water, onions and oxtail. Bring to a boil.

Then reduce heat to low and simmer for 3.5 hours.

In a wok, heat oil over medium heat.

Add minced garlic and cook till fragrant.

Add banana blossom, eggplant and long beans. Cook for 10 minutes.

Add baby bok choy and cook for another 5 minutes.

Transfer vegetables on a big bowl and set aside.

Meanwhile, after simmering the oxtail. Transfer meat out from the both. Place in the bowl with vegetables. Set aside.

In the pot, we still have the broth. Continue with low heat, add peanut butter and stir well. Make sure that it’s well blended with the broth.

Add the Annatto-cornstarch-water mixture. Mix well.

Then add cornstarch-water mixture. Mix again. Stir continuously and simmer till broth/sauce thickens. Add salt and mix again.

Then add the vegetables and oxtails. Mix carefully. Cook for another 2 minutes then it’s ready to serve.

Place into a serving bowl. Serve the kare kare with the shrimp paste on the side. Enjoy!