This is traditional Filipino dish is always the best for fiestas and holidays. Serve over hot cooked rice.
The dish is traditionally made somewhat bland-tasting or unsalted so it can be eaten with bagoong (salted shrimp paste). The combination is perfect with rice. - 23 Dec 2017
This is my all-time favourite Filipino dish! I always have my dad make it when I visit home This recipe is pretty much how I make mine, however, there are a few difference: 1) I also add a pound of stewing beef to the oxtail to make it "meatier", 2) I don't use bok choy and it still has enough vegetables in it, 3) I mix the peanut butter right into the broth - the heat melts it right away, 4) I like using crunchy peanut butter for more texture. Great recipe! Everyone should try it - 02 Aug 2010 (Review from Allrecipes US | Canada)
This is basically how I make mine. It's one of my favorite filipino dishes. And it can be served with a dollop of shrimp paste. For coloring, you can add achuete to the sauce. - 28 Apr 2009 (Review from Allrecipes US | Canada)