Name: Buntut Asam Pedas
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Serves 4-6
Cuisine: Singaporean
Ingredients: 1 tablespoon sugar (if using tomato ketchup, omit this); 3 tablespoons tomato paste or 5 tablespoons tomato ketchup; 5 kaffir lime leaves, very thinly sliced; 1 kg (2 lbs) oxtail, fat trimmed off and cut into serving pieces; Crispy Fried Shallots, to garnish (optional); ½ teaspoon pepper; ½ teaspoon salt or more to taste; 8-10 cups (2-2½ litres) water; 10-12 red finger-length chillies, deseeded and sliced; 4 cm (1½ in) fresh galangal root, peeled and sliced; 2½ cm (1 in) fresh turmeric root, peeled and sliced, or 1 teaspoon ground turmeric; 8 cloves garlic, peeled; 10 shallots, peeled; 5-10 chili padi (bird’s-eye chillies), deseeded and sliced (optional); 2 stalks lemongrass, thick bottom third only, outer layers removed, inner part sliced; ½ cup (125 ml) water; ½ cup (150 g) tamarind pulp, mashed with 1½ cups (375 ml) warm water, squeezed and strained for juice

Preparation info

Serves
4-6

Difficulty
Easy
Ready in
1 hr 20

Appears in

The Food of Singapore

By Djoko Wibisono

Published 2015

About

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.

Ingredients

1 kg (2 lbs) oxtail, fat trimmed off and cut into serving pieces
8-10 cups (2-

Method

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.
Bring

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Buntut Asam Pedas

Spicy Oxtail stew with Tamarind

Ingredients

Method

Become a Premium Member to access this recipe

Part of