Buntut Asam Pedas

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

Spicy Oxtail stew with Tamarind

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-

Asia
Singapore
Main course
Street Food
South East Asia

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