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Malaysian Spicy Oxtail Soup Malaysian Style
by Rasa Sayang Spice Market Cafe (Penang, Malaysia)
Directions
Serves 4.
Starting from cold water, boil the oxtail gently in a stock pot with chilli padi (more is spicier) until tender.
Heat oil in sauce pan, add all the spices. Stir fry for 2-3 minutes and add to oxtail soup.
Add carrot and potato. Continue to cook until carrot and potato are soft. Garnish with spring onion and Chinese celery.
Ingredients
- 2 lbs. Oxtail, cut in pieces of 3-4cm thick
- 1.3 lbs. Water
- 3 pcs Chilli padi (known as bird's eye chilli)
- 1.8 oz. Oil
- 5 pcs Cloves
- 1 pc Cinnamon bark (approx. 8cm long)
- 6 pcs Cardamom
- 3 pcs Star anise
- 1.2 oz. Onion, sliced
- 0.8 oz. Garlic, sliced
- 0.7 oz. Ginger
- 2 tbsp Coriander powder
- 1 tbsp Fennel seed, ground
- 1 tbsp Cumin seed, ground
- ½ tbsp Turmeric powder
- 1 oz. Spring onion, sliced
- 1 oz. Chinese celery
- 2 oz. Carrot, diced
- 2 oz. Potato, diced
Featured Appetizer
Kangkung Belacan (Spicy Water Spinach) by Susheela Raghavan, author of "Flavors of Malaysia" (Hippocrene, August 2010)
Eat your greens the Malaysian way!
Featured Sauce
Sesame Bentara Sweet Chili Sauce by Hasni Ghazali, Bentara Restaurant, New Haven, CT
Serve with Malaysian Popia Udang (Shrimp Spring Rolls).