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

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
South East Asia
Street Food

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