 |
| SOUPS |
|
SIPUT SARAWAK’S OXTAIL
SERVES 4 – 5 PREP TIME 20 MINS COOKING TIME 2+ HOURS
INGREDIENTS
1kg oxtail, cut into 4cm lengths
1 onion (100g), cut into thin wedges
1 bay leaf
½ tsp black peppercorns
80ml sweet soy sauce
40ml (2 ½ tbsp) white vinegar
100ml thick coconut milk (optional)
salt and pepper to taste
METHOD
1. Cut away any visible fat from the oxtail.
Place in a pan, cover with 2.5 litres of water
and bring to boil. Add onion and bay leaves,
simmer for 2 hours or until tender.
2. Remove oxtail from the saucepan. Simmer
remaining liquid until reduced to about 600ml.
Add black peppercorns, sweet soy sauce,
vinegar and salt.
3. Place oxtail in serving dish and spoon gravy
over. If desired, drizzle with coconut milk.
|
