Prepare in a slow cooker the following:
oxtail, soup bones (Boil first in plain water for 10-15 minutes, removing scum as it rises, then dish these out and place in slow cooker)
water, enough to cover the meat/bones and some more
3-5 cloves garlic
5 bay leaves
Slow cook for 8 hours on low setting.
Set aside 3 cups of broth. Boil the vegetables (typically chunks of eggplant which go first followed by green beans.
Meanwhiel, in a bowl, mix and blend well the following:
1 cup broth
3/4 cup peanut butter
1 pouch Mama Sita Stew Base Mix Pang Kare-kare
When eggplant and green beans are done, add the mixture and stir to mix well until thickened to desired consistency. Add bok choy and cook for about 1-2 minutes.
Serve over hot rice with shrimp paste.
My younger son and I love it. My older son, so-so. My husband, forget it. He never did like any meat part with lots of fascia/ligaments in it, tender or not.