Oxtail Asam Pedas - an ABSOLUTE banger!
spicy, sour, hearty and best eaten with hands!
while the more popular versions of asam pedas involved fish, here’s a version of this CLASSIC Malay homey stew using beefy, tender oxtail!
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Oxtail Asam Pedas (quick version)
(serves 4-6)
2kg oxtail, pat dry
1/2 cup oil
3 packets Yeo’s Malaysia Spicy Tamarind Paste (asam pedas paste)
1.5 litres water
5 lime leaves, lightly torn
1 medium-sized eggplant, cubed and pre fried
6 okra (lady’s fingers)
1 tomato, wedged
1 cup daun kesum (laksa leaves)
2 tsp ground black pepper
1 ginger flower, sliced
salt and sugar, to taste (optional)
3 calamansi, halved
directions
in a pot, heat oil on medium heat. sear the oxtail on all sides until a brown crust forms. then, pour in Yeo’s Malaysia Spicy Tamarind Paste and stir well.
add water and lime leaves. reduce flame to low, cover the pot with a lid and simmer the meat for 1 - 1.5 hours or until tender and almost falling off the bone.
remove lid, add pre-fried eggplant and okra. simmer for 10 minutes until tender.
then, add tomatoes, daun kesum, black pepper and ginger flower. simmer for another minute and turn off heat. adjust to preferred consistency and taste.
serve alongside cut calamansi, to be juiced before it is eaten.
got more time to spare to make Asam Pedas from scratch? check out this recipe!:
