The fact is that Malaysians love to eat. Some restaurants in Malaysia are usually open 24 hours, and if you visit some of the urban housing areas you will notice people eating there at 3.00 or 4.00 in the morning.
I love meat dishes and my favourite is the oxtail stew/soup.
Well, if oxtail is not available we will normally ask for the hump or shoulder bones since these parts contain less fats.
The Recipe:
600gms oxtail ( or any bones part with same meat on it)
4 potatoes
1 tsp cummin seeds
1/2 tsp aniseed (or I/2 tsp if powdered)
1 tsp coriander seeds ( or 1/2 tsp if powdered form)
1 piece cinnamon stick
1 large onion - quartered
I piece celery stem cut into cubes
1 bunch coriander leaves ( cut into small pieces - optional)
2 small onions sliced and deep fried (put aside)
Salt and pepper to taste.
Method:
1. Clean the oxtail well and cut into small pieces
2. Wrap the aniseed and coriander in a clean muslin cloth if you want a clear soup.
(Some people prefer to throw in the powdered spices for a stronger, spicier soup)
3. Peel the potatoes and cut into quarters
4. Boil the oxtail/ beef bones, the onions, the wrapped spices and the cinnamon stick in enough water until (especially the meat) until the meat softened.
5. Add in the potatoes and continue cooking until it tender.
6. Add salt and pepper.
7. Serve garnished with chopped spring onions and the fried onions.
* Serves 6 - 8 persons. Can be eaten with rice or bread
This dish is very versatile.
We serve it anytime from lunch to tea to dinner and supper....
I love meat dishes and my favourite is the oxtail stew/soup.
Well, if oxtail is not available we will normally ask for the hump or shoulder bones since these parts contain less fats.
The Recipe:
600gms oxtail ( or any bones part with same meat on it)
4 potatoes
1 tsp cummin seeds
1/2 tsp aniseed (or I/2 tsp if powdered)
1 tsp coriander seeds ( or 1/2 tsp if powdered form)
1 piece cinnamon stick
1 large onion - quartered
I piece celery stem cut into cubes
1 bunch coriander leaves ( cut into small pieces - optional)
2 small onions sliced and deep fried (put aside)
Salt and pepper to taste.
Method:
1. Clean the oxtail well and cut into small pieces
2. Wrap the aniseed and coriander in a clean muslin cloth if you want a clear soup.
(Some people prefer to throw in the powdered spices for a stronger, spicier soup)
3. Peel the potatoes and cut into quarters
4. Boil the oxtail/ beef bones, the onions, the wrapped spices and the cinnamon stick in enough water until (especially the meat) until the meat softened.
5. Add in the potatoes and continue cooking until it tender.
6. Add salt and pepper.
7. Serve garnished with chopped spring onions and the fried onions.
* Serves 6 - 8 persons. Can be eaten with rice or bread
This dish is very versatile.
We serve it anytime from lunch to tea to dinner and supper....
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