Home » Singapore Cooking » Resep Masakan Buntut Asam Pedas – Spicy Oxtail stew with Tamarind Recipe

Resep Masakan Buntut Asam Pedas – Spicy Oxtail stew with Tamarind Recipe

Resep Masakan Buntut Asam Pedas - Spicy Oxtail stew with Tamarind Recipe

Resep Masakan Buntut Asam Pedas – Spicy Oxtail stew with Tamarind Recipe

Oxtail has long been a popular Singapore dish, prepared almost as an English-style stew by Hainanese cooks. This is a simple, delicious recipe, richly flavoured with the silky texture of oxtail enhanced by Malay or Indonesian spices.

Ingredients :

  • 1 kg (2 lbs) oxtail, fat trimmed off and cut into serving pieces
  • 8-10 cups (2—21/2 litres) water
  • 1/2 teaspoon salt or more to taste
  • 1/2 teaspoon pepper
  • Crispy Fried Shallots, to garnish (optional)

Marinade

  • 21/2 cm (1 in) fresh turmeric root, peeled and sliced, or 1 teaspoon ground turmeric
  • 4 cm (11/2 in) fresh galangal root, peeled and sliced
  • 10-12 red finger-length chillies, deseeded and sliced
  • 5-10 chili padi (bird’s-eye chillies), deseeded and sliced (optional)
  • 10 shallots, peeled
  • 8 cloves garlic, peeled
  • 2 stalks lemongrass, thick bottom third only, outer layers removed, inner part sliced
  • 1/2 cup (125 ml) water
  • 1/2 cup (150 g) tamarind pulp, mashed with 11/2 cups (375 ml) warm water, squeezed and strained for juice
  • 5 kaffir lime leaves, very thinly sliced
  • 3 tablespoons tomato paste or 5 tablespoons tomato ketchup
  • 1 tablespoon sugar (if using tomato ketchup, omit this)

Method :

  1. To make the Marinade, grind the turmeric, galangal, chillies, shallots, garlic and lemongrass in a mortar or blender until smooth, adding a little water if necessary to keep the blades turning. Combine the ground mixture with the rest of the Marinade ingredients. Rub the Marinade into the oxtail and set aside to marinate for at least 2 hours or overnight.
  2. Bring the water to a boil in a pot. Add the marinated oxtail, reduce the heat and simmer, covered, over low heat for 30 minutes. Then simmer, uncovered, for another 30 minutes until the oxtail is tender and the broth is reduced by half. Stir periodically to prevent the meat from burning and add more water if the broth evaporates too quickly.
  3. Season with the salt and pepper and garnish with Crispy Fried Shallots. Serve hot with freshly steamed rice.

Serves 4-6
Preparation time : 20 mins + marination time
Cooking time : 1 hour

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Source :
the food of Singapore
Simple Street Food Recipes from the Lion City
by David Wong & Djoko Wibisono
photos by Luca Invernizzi Tettoni
introduction by Lee Geok Boi

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See also Singapore Cooking “Ayam Panggang – Barbecued Spicy Chicken Recipe”