Braised Beef ShinJune 3, 2007
Honey Lemon Chicken WingsAugust 10, 2007
Last night, was one night to remember, dinnerÂ atÂ one of ‘Kuala Lumpur’s well-sought-after’ home bakers’ home. Food was deliciously wonderful and company was ex-ordinarily interesting. All guests were from very different walks of life with something in common ‘the love of FOOD’.
A lovely bunch of interesting new friends have just evolved right in front of my eyes and not to forget those I have met earlier this year.Â Last night was for keeps!
I have my eyes on beef recently, and soupy stuff seems to appeal real well. Got myself some fresh oxtail and here goes my local oxtail soup recipe.
3 Tbsp grapeseed oil
600 gm oxtail (cleaned, fats cut off, chopped into bite-size pieces)
3 medium size potatoes (peeled, whole)
2 small carrots (peeled, cut into chunks)
2 stalks of celery (cut into chunks)
Spices to be grounded into paste
- 3 cloves garlic
- 3 shallots
- 2 stalks lemongrass
- 1 cm ginger
1 tspÂ powdered coriander
1 tspÂ powdered cumin
1 tsp powdered fennel
- 2 cardamoms
- 1 small cinnamon stick
- 3Â cloves
- 1 star anise
- 1 tsp freshly cracked black peppercorns
3 Tbsp tomato paste
1.5 litre filtered hot water
a small bunch of coriander leaves (chopped roughly)
- Heat a pan, drizzle with oil and brown the oxtail. Drain and set aside.
- Saute the spice paste, whole spices and spice powderÂ until fragrant and add in tomato paste. Add a few Tbsp of water to stir the paste.
- Transfer the pasteÂ into a soup pot, add oxtail and filtered water and bring to boil.
- Turn down the heat and simmer for 1 hour then add in the vegetables and continue to simmer for another hour or until oxtail is tender.
- Add sea salt to taste and garnish with coriander leaves.
- Serve hot.
Note :Â For aÂ stronger spice soup, add 2 more cardamoms, 5 more cloves and an additional star anise to the soup. Soup can also be garnished withÂ crispy fried shallots and chopped chili padi.