Selamat Datang

Nuffnang

Wednesday, August 18, 2010

Oxtail Soup

(Sup Ekor)

Ingredients:
125 ml / 4 fl oz / ½ cup Vegetable Oil
500 g / 1 Pound, 1 ½ oz Oxtail, cleaned and cut into bite-size pieces
2 Tbsp, 1 oz Coriander Powder (Serbuk Ketumbar)
1 Tbsp / ½ oz Cumin Powder
1 Tbsp / ½ oz Fennel Powder
1 ½ Tbsp / 1 2/5 fl oz Tomato puree
1.5 litres / 2 Pints / 6 cups water
1 Carrot, peeled and diced
1 Potato, peeled and diced
2 Celery, diced
Handful Black Pepper, freshly cracked
Handful Coriander (Cilantro, Chinese Parsley or Ketumbar), chopped
Handful crisp-fried Shallots (Bawang Goreng)
Salt

Whole Spices:

4 Cardamom Pods
1 Cinnamon Bark (Kulit Kayu Manis)
6 Cloves
2 Star Anise

Paste Ingredients: - to be finely grounded

10 Shallots (Red Onions), peeled
4 Garlic cloves, peeled
2 Lemongrass (Serai), finely sliced
1 cm / ½ inch fresh Ginger, peeled
1 cup water

No comments:

Post a Comment