Filipino, Thai, Vietnamese, and Korean inspired Oxtail Stew

I have been unfortunately been eating a lot of sandwiches lately and a lot of American food, which to my palate seems quite bland to the taste. So I went grocery shopping yesterday at H-Mart (a fobby foodie Asian's dream grocery) with the hopes is alleviating my addiction to all things related to Asian cuisine and picked up several uniquely Asian ingredients, condiments, foods, etc... . Perhaps at the top of my list is the wonderful, ever so salty, spicy and delicious banchan known as kimchi with oysters!

So on to my cooking adventures:



Pictured here are some of the most important culinary staples of the FIlipino diet: bagoong (fermented shrimp paste), canin (rice), and bawang (garlic). I prepared this as a base for Oxtail stew which took several hours to make.

The stew was inspired by cooking styles that are local to Korea, the Philippines, Thailand, Vietnam, and the American South. My stew composed of 2lbs of oxtail, patis (Filipino Fish sauce), bagoong (fermented shrimp paste), Thai Peppers, Basil/Oregano, Kimchi, Brussel Sprouts, Onions, chives, garlic, sriracha and Gochujang (fermented bean paste). It took several hours to cook, actually overnight. I'll spare you the details and just show you the picture. Let me know if you want the recipe.

For the Filipinos, this isn't your Lola's nilaga baka.

Enjoy it on top of rice or as a base for your flour noodles.