SOP BUNTUT/OXTAIL SOUP Hotel Borobudur, Jakarta, Indonesia

INGREDIENTS
1 kg. oxtails, cut into 2.5cm (1 inch) pieces
2 liters water

SEASONINGS 15 g fresh ginger, crushed
1 tablespoon grated nutmeg
2 whole cloves
5 tablespoons sweet soy sauce
1 tablespoon rock salt
1 tablespoon white pepper powder

CONDIMENTS
4 spring onions (scallions), finely sliced
4 spring onions (scallions), chopped and fried
3 tomatoes cut into small wedges
100 g (3-1/2 oz) fried emping (small crackers)
Acar (pickled carrot, celery and golden shallots)
Sambal (chili sauce made with fresh red chili)
2 limes cut into round wedges

PREPARATION
Blanch the pieces of oxtail in boiling water and drain. Put the oxtail pieces in a large saucepan and cover with water. Bring to boil over medium heat, add seasonings, then reduce to a simmer. Cook for 3-4 hours until the meat falls off the bones. Season with sweet soy sauce and rock salt and simmer for 15 more minutes. To serve, place 3-4 pieces of oxtail in bowl along with soup. Garnish with the fresh and fried spring onions and tomato wedges. Serve with fried emping, acar, sambal and lime wedges and steamed rice. Serves 3.
(SECRET TIP – Best to eat 1-2 days after initial preparation!)

06.06.2011. 04:11