- 160g of oxtail, slow-cooked to tender them up
- a generous pinch of galangal, blended or pounded
- an inch of ginger, blended or pounded
- half a handful of shallots, blended or pounded
- 50g of dried chilli, blended
- a stick of lemongrass, lightly pounded to help it release its flavours
- 60g of tamarind juice
- pinch each of turmeric powder & fenugreek
- 1-2 kafir leaves
- half a small bowl of dry-fried coconut paste or kerisik
- half a small bowl of cooking oil
Try this lemak version of oxtail in asam pedas gravy, with its tangy and spicy flavours. Su Aziz writes. This recipe is a staple from Hilton Kuala Lumpur´s Sudu restaurant. This version is from Malacca, to which Perak-born Chef Rizal Othman has added fenugreek and kerisik, or dry-fried coconut paste.
1. In a hot pan, heat up the cooking oil and saute the blended ingredients, except for the dried chilli.
2. After the sauteed ingredients are fragrant, add in the blended chilli.
3. Once the chilli is cooked, add in the lemongrass and kerisik.
4. After which, you add in the tamarind juice. Keep the tamarind juice medium thick. Go with your tastebuds. You can adjust the sourness later once you´ve added the meat.
5. Once it starts to simmer, add in the kaffir leaves.
6. Which is quickly followed by the slow-cooked oxtail. Here is also when you can add daun kesom or laksa leaves if you like. You can replace the oxtail with stingray or your favourite fish. Just remember to add bunga kantan or torch ginger.
7. Chef Rizal serves this dish with cucumber acar, steamed white rice and a smile!