Overview Difficulty: Easy Serving: 4 Preparation Time: 30 minutes Cooking Time: 90 minutes
Ingredients
2kg Oxtail, cut into 2cm pieces 100g Lemongrass Stalks 3 Potatoes - Peeled and cut into 50g Galangal chunks (or 500g) 2 Bay Leaves 3 Carrots - Peeled and cut into chunks (or 500g) 20ml Oil 3 Tomatoes - Quartered 1.5L Chicken Stock 200g Shallots To Taste Salt 80g Garlic To Taste Pepper 80g Candlenut To Garnish Coriander Leaves 10g Turmeric To Serve Bitter Nut Crackers (Emping) 1 Teaspoon Coriander Powder To Serve Fried Shallots Methods
Step 1 Peel and chop potatoes, carrots and quarter tomatoes. Peel shallots, garlic, and turmeric. Cut the galangal into half and crush the lemongrass stalks.
Step 2 Blend the shallots, garlic, candlenuts, turmeric into a paste. Step 3 Season oxtail with salt and pepper and set aside.
Step 4 In a medium sized pot, heat oil and sear oxtail on both sides until golden brown. Remove the seared oxtail from the pot and set aside.
Step 5 vIn the same pot, fry paste until fragrant and slightly dry. Step 6 Add in the coriander powder, galangal, lemongrass, bay leaves, the seared oxtail, and chicken stock. Season lightly with salt and pepper and let it boil for 25 minutes.
Step 7 After boiling, simmer for another 45 Minutes, then add in potatoes, carrots and tomatoes. Simmer further until the vegetables are cooked and meat is tender. Step 8 Garnish with coriander leaves and serve with bitternut crackers and fried shallots as desired.