Last night, was one night to remember, dinner at 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. 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.
4 Comments
Your recipe for Malaysian Oxtail Soup Is there a substitute for cardamom. It is very hard to find, and there seem to be different kinds of cardamom – which one to use? Where can I find it. I went to H Mart and when I called they said they had it, when I went there no one knew what cardamom was. If they do not know who does?
Uncle Pauly, cardamom is a popular spice in asian and middle eastern cooking. It has a distinct sharp smell. Wherever you live, my best advice is to find an Indian shop that sells spices, you will surely find cardamom. If you can’t, just omit it. Should still taste good 🙂 Happy cooking.
An excellent recipe! Especially easy to cook as well (provided you already have the ingredients pre-hand, of course). Let me just add, however, that I think 2 hours for cooking oxtail is a bit short – I generally cook oxtail overnight in a “thermos” pot; that way the meat is literally melting off the bones (yum!). I also added twice the amount of pepper, 2 tsp of salt and boiled the soup until the total volume was about 750mls – the intense flavour which resulted was very similar to what I used to eat back home in Malaysia (sup ekor kambing); well, ok, back home it was generally less peppery but that’s just the way I like it.
Two thumbs up!
Hi Audrey
Thanks for putting up your Malaysian Oxtail Soup recipe. I must confess I haven’t tried it as yet but I’m pretty sure I will soon. Actually, I have been scouring the web for an oxtail soup recipe that is typical of the Victoria Station or The Ship genre. They call theirs ‘Indonesian style’ but the Indonesian styled recipes that I encounter online are quite watery or clear. The Victoria Station/The Ship type is brothy, peppery, viscous and quite spicy. From the image of the recipe you provided it would appear that yours is somewhere in between the clear and the thick type. Which is very interesting and why I must give it a go soon. I wonder if you have any input on how to make the soup thick and gravy-like. Thanks. Fred from Adelaide, South Australia.