How to cook the Malaysian dish of Oxtail Assam Pedas?!
Ingredients
20-25 dried chillies, deseed, soaked or boiled
(I also like to add about 5 fresh chillies, to give a "fresher" taste to the gravy)
10-15 shallots (or 2 large red onion)
4 cloves garlic
1 1/2 inch ginger
1 1/2 inch fresh turmeric
1 teaspoon belacan (Malay dried shrimp paste, the maggie belacan granules packet is equally good)
2 tbsp tamarind paste, add with water to dilute
1/2 cup cooking oil
1 bunga kantan (torch ginger), sliced or quartered
5 stalks daun kesum (polygunom leaves)
3-4 cups water (you can use beef stock or broth)
1 1/3 lbs (600 grams) Oxtail
Method
1. Clean the ox tail well and cut into small pieces. It is advisable to get the ready cut ox tail as it is quite difficult to cut.
Blend dried chillies, fresh chillies, shallots, ginger, garlic and belacan with a bit of water to form a paste.
2. Heat oil, fry the assam pedas paste on a slow medium fire until fragrant. Add tamarind paste.
3. Add water, leave to boil. Should be enough to cover the oxtails.
4. Add oxtail pieces, torch ginger and daun kesum. Reduce heat. cover and cook until oxtails are tender.
5. Add salt to taste. Serve hot with rice.
Answers: Oxtail Assam Pedas, a tender meat stewed in a broth of herbs and spices served with steamed white rice.
Ingredients
20-25 dried chillies, deseed, soaked or boiled
(I also like to add about 5 fresh chillies, to give a "fresher" taste to the gravy)
10-15 shallots (or 2 large red onion)
4 cloves garlic
1 1/2 inch ginger
1 1/2 inch fresh turmeric
1 teaspoon belacan (Malay dried shrimp paste, the maggie belacan granules packet is equally good)
2 tbsp tamarind paste, add with water to dilute
1/2 cup cooking oil
1 bunga kantan (torch ginger), sliced or quartered
5 stalks daun kesum (polygunom leaves)
3-4 cups water (you can use beef stock or broth)
1 1/3 lbs (600 grams) Oxtail
Method
1. Clean the ox tail well and cut into small pieces. It is advisable to get the ready cut ox tail as it is quite difficult to cut.
Blend dried chillies, fresh chillies, shallots, ginger, garlic and belacan with a bit of water to form a paste.
2. Heat oil, fry the assam pedas paste on a slow medium fire until fragrant. Add tamarind paste.
3. Add water, leave to boil. Should be enough to cover the oxtails.
4. Add oxtail pieces, torch ginger and daun kesum. Reduce heat. cover and cook until oxtails are tender.
5. Add salt to taste. Serve hot with rice.