Oxtail has long been a popular Singapore dish, prepared almost as an English-style stew by Hainanese cooks. This is a simple, delicious recipe, richly flavoured with the silky texture of oxtail enhanced by Malay or Indonesian spices.
1kg (2lbs) oxtail, fat trimmed off and cut into serving pieces
To make the Marinade, grind the turmeric, galangal, chillies, shallots, garlic and lemongrass in a mortar or blender until smooth, adding a little water if necessary to keep the blades turning. Combine the ground mixture with the rest of the Marinade ingredients. Rub the Marinade into the oxtail and set aside to marinate for at least 2 hours or overnight.