Method

Beef prep - Using half of the salt, season the beef on all sides and then sear in batches on a med heat in a large heavy based pot till all sides are nicely caramelised. Remove beef and set aside. In the same pot add the onions and garlic. Saute till onions are translucent before adding the beef back in, bay leaves, water and remaining salt.

Bring to the boil and then reduce to a simmer. Cook uncovered for 2-3 hrs until the meat is tender. Once the beef is cooked, remove from the pot and pass the stock through a colander and set both aside.

The oil - In a large pan on a med heat, place all ingredients except for the oil and slightly toast until aromatic. Add the oil and bring to a rolling simmer. Remove from the heat and allow to cool completely before straining. The oil can be kept in an airtight jar, refrigerated for up to a month.

Bring it all together - Place a large heavy based pot (with a lid) on a med heat and heat up annatto oil. When oil is hot, place in onions and saute till translucent then add in the garlic and fry for another minute.

Add the peanut butter and beef brother and sit to dissolve the peanut butter. Gently place the beef sin and bring to simmer. Simmer for 45 mins to allow the flavours to come together, gently stirring occasionally. 

Add the fish sauce, aubergine and toasted rice, gently stir and allow to simmer for another 15 minutes. The toasted rice powder with thicken the sauce slightly.

Place the green beans and pak choi on top of the stew and cover with a lid. Stem them for 4-6 minutes.

Place the stew in a large bowl. Add some jasmine rice and a teaspoon of bagoong on the side. Enjoy!