Malaysia Kitchen

By: Shangri-La Hotel and Resort, Kuala Lumpur

Made of beef tails, this is a popular soup for dinner that certainly packs a punch. Aromatic and brimming with a unique flavor of its own, it is definitely the choice of many Malaysians to appease a growling belly.

2 kg Oxtail Meat Cut
20 ml Lime Juice
15 gm Bird Eye Chili
3 lit Water
Salt to taste
Oil

100 gm Shallot, ground
50 gm Garlic, ground
50 gm Lemon Grass, ground
30 gm Ginger, ground
10 gm Cinnamon Stick
3 gm Star Anise
3 gm Cardamom Seed
3 gm Clove

30 gm Coriander Powder
40 gm Cumin Powder
10 gm White Pepper Powder
50 gm Fennel Powder

150 gm Celery, cubed and cooked
100 gm Onion, cubed and cooked
150 gm Potato, cubed and cooked
30 gm Coriander Leaves, sliced
30 gm Spring Onion, diced
20 gm Fried Shallot
10 pcs Kaffir Lime Leaves
10 Stalks Lemon Grass