Home & Decor (Malaysia) - - FEAST -


• 3 kg Aus­tralian oxtail

• 2 stalks torch gin­ger

• 10 stalks daun ke­som

• 300 g gin­ger, blended

• 500 g onion, blended

• 300 g gar­lic, blended

• 50 g bela­can, blended

• 300 g dried chill­ies, blended

For paste

• 500 g tamarind paste

• 600 g tomato, blended

• 1 litre brown sauce

• Salt and sugar to taste


1. Sea­son oxtail to taste with salt and black pep­per. Grill for fif­teen min­utes in a hot oven.

2. In an oven-save pot, saute all blended ingredient­s (ex­cept paste ingredient­s), un­til fra­grant. Add blended toma­toes and brown sauce, then sim­mer.

3. Add tamarind paste to taste and sim­mer again. Sea­son to taste with salt and sugar.

4. Add in grilled ox­tails. Cover and place the en­tire pot into the oven. Slow braise for

3 to 4 hours, un­til ten­der. Al­ter­na­tively, cook in a pres­sure cooker over the stove.

5. Serve with rice.

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