Friday, March 6, 2009

Oxtail Soup (Sop Buntut)

Ingredients :
700 kg beef oxtails, cut into small joint
1500 ml water
4 carrots, cubed
2 tomatoes (large size), quartered each one
2 onion sprigs, cut into 2cm
2 cm ginger, finely chopped
2 cloves
1 tsp fresh grated nutmeg
salt & sugar (optional)
seasoning powder (optional)
2 sprigs celery /coriander leaves
2 tbsp fried shallot & onion

Spice Paste (well grinded using mortar & pestle) :
4 cloves garlic
8 shallots
1 tsp white pepper

Method :
Boiled the water in a large pan, then add the oxtails in. (Or you may cook the oxtails with ginger and water. So you just need to cut to several chunky pieces before added). Never forget to take the foam (fat) at the top of the water until they all are gone.
Meanwhile, saute the spice paste, ginger, cloves, and nutmeg about 5-7 minutes (until aromatic).
Add in carrots, tomatoes, onion sprigs, sauted spice, salt & sugar.
Cook until the carrots are tender.
Taste the soup, just in case, you might need to add some seasonings.
Once the carrots are tender, the soup is done.
Sprinkle with chopped celery/coriander leaves & fried shallot/onion. Enjoy!

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