Wednesday, July 9, 2008






Ox-tail soup


One of my personal favourites of my Mama's cooking.

Recipe is courtesy of Little Chef's Mama of course ~ Thanks Ma.


Ingredients:


1 large ox-tail chopped

2 big onions quartered

2 big ripe tomatoes

2 carrots or 3 potatoes, cut into chunks

1 bulb of garlic3

thick slices of ginger

1 teasp. (or less) pepper corns
6 cloves(bunga cingkeh)

2 whole star anise(bunga lawang or pak kok)

2" piece cinnamon bark( kayu manis)

Water *( Quantity depends on method of boiling the soup)

Salt to taste


Garnishing: Chopped spring onions and coriander ( yuen sai) & Fried shallots




Method :


1. Remove as much fat as possible from ox-tail pieces.


2. Put everything into pot and add sufficient water to bring to a boil.


3. Remove the scum and oil floating in the pot by ladling gently. This will give a clear appearance to the soup.


4. Lower the heat and simmer until oxtail is soft and tender.


5. Garnish.* If the soup is cooked in a pressure cooker or slow cooker or a thermo cooker, less water is required as it is not reduced due to long simmering.


Pressure cooker : 15-20 minutes or so ( long time since I last used a pressure cooker to cook)

Thermo cooker : more than 4 hours after pot is removed from stove and kept in the thermos. Electric Slow cooker : 4-5 hours

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