Monday, December 24, 2012

Indonesian Oxtail Soup

Indonesian Oxtail Soup
With one taste, this delicious Indonesian Oxtail Soup will bring you back to Indonesia.  It will be your favorite dish once you take that first sip.  It's full of flavor that will have you asking for more.

My own original recipe.
Prep Time: 15 minutes / Cook Time 60 minutes
Best Indonesian Oxtail Soup Made Easy

  • 1 1/2 lb oxtail
  • 1 large potato
  • 2 medium size carrots
  • 2 strands of spring onion
  • Some celery leaves
  • 1 tbsp fried shallot
  • Some cherry tomatoes
  • 1/2 tbsp vegetable oil
  • Salt to taste
For The Seasoning:
  • 1 1/2 teaspoon pepper seeds or 1 teaspoon pepper powder
  • 2 cloves of garlic
  • 2 shallots
  • 1 tbsp water
Cooking Directions:
  1. Wash and bring to boil the oxtail until cooked. There should be about 1 1/2 liter of broth remaining. 
  2. Peel the carrots and the potato and cut in the shape as you desire, cut also the spring onions about 1 inch long.  Add them to the soup.
  3. Grind the garlic, shallots and the pepper seeds until smooth and mix in a tbsp of water. Heat the skillet with 1/2 tbsp oil over medium-low heat, fry the seasoning until fragrant then add to the soup. 
  4. Use the pepper powder if you are using a food processor to grind and just add it to the blended seasoning.
  5. Boil the soup for about three to four minutes when you add the vegetable, then add some salt and turn off the heat. 
  6. Sprinkle the soup with celery leaves and fried shallots. 
  7. Serve and enjoy this traditional and delicious oxtail soup.
Note: To Make The Fried Shallot
  1. With 5 shallots, peel and thinly slice them, then sprinkle with some salt.  Fry them in hot oil over medium heat until golden and dry them on a pepper towel.


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