Today we are going to make a simple ox-tail soup with some
vegetable that would fit pretty much for all occasion and it taste super
delicious.
I guess just because I am a very busy mom that do all the chore by myself, I mostly try to make things very simple that every mom would be able to manage, that’s why most of my menu you’ll find are basically ordinary ingredients you may find around the block.
This particular food required times to cook but doesn’t required much time to prepare.
Ok, I guess we may get going now.
Ingredients:
1kg ox-tail, cleaned cut (you have to cut it from its joint to pieces)
500g carrot, peeled and cut into medium dice
500g potatoes, peeled and cut into medium dice
500g of young papaya, peeled, deseeded and cut into medium dice (you may replace this with any types of vegetable you like such as onion..)
5 pcs of lemon grass, cut in half
10 pcs of kafir lime leaves
30g of rumdeng, grill on the oven till browned then peeled off the skin
2-3 tablespoon of salt
1 tablespoon sugar
2 tablespoon chicken powder
6 cups of water
Ingredients:
Rinse the meat and vegetable and set aside to be used later.
Bring water to boiled in a large stockpot over medium-high heat then add lemon grass, kafir lime leaves and grilled rumdeng, then add ox-tail and reduced the heat to medium (trying to avoid to much foam, scrape it off if there’s any), once the water boil again reduced the heat to medium low or low.
Start adding salt, sugar and chicken powder and simmer for about an hour then add all your vegetable and continue it simmer for at least 2-3 hours or till the meat become very tender (you may add more water if it’s necessary but you don’t want it to be too watery and try not to stir too often maybe once every 45 minutes).
Once you noticed the tenderness of the meat, bring it to your taste and remove from the stove. This soup could be served with steam rice, bread or noodle.
Enjoy!!!!
I guess just because I am a very busy mom that do all the chore by myself, I mostly try to make things very simple that every mom would be able to manage, that’s why most of my menu you’ll find are basically ordinary ingredients you may find around the block.
This particular food required times to cook but doesn’t required much time to prepare.
Ok, I guess we may get going now.
Ingredients:
1kg ox-tail, cleaned cut (you have to cut it from its joint to pieces)
500g carrot, peeled and cut into medium dice
500g potatoes, peeled and cut into medium dice
500g of young papaya, peeled, deseeded and cut into medium dice (you may replace this with any types of vegetable you like such as onion..)
5 pcs of lemon grass, cut in half
10 pcs of kafir lime leaves
30g of rumdeng, grill on the oven till browned then peeled off the skin
2-3 tablespoon of salt
1 tablespoon sugar
2 tablespoon chicken powder
6 cups of water
Ingredients:
Rinse the meat and vegetable and set aside to be used later.
Bring water to boiled in a large stockpot over medium-high heat then add lemon grass, kafir lime leaves and grilled rumdeng, then add ox-tail and reduced the heat to medium (trying to avoid to much foam, scrape it off if there’s any), once the water boil again reduced the heat to medium low or low.
Start adding salt, sugar and chicken powder and simmer for about an hour then add all your vegetable and continue it simmer for at least 2-3 hours or till the meat become very tender (you may add more water if it’s necessary but you don’t want it to be too watery and try not to stir too often maybe once every 45 minutes).
Once you noticed the tenderness of the meat, bring it to your taste and remove from the stove. This soup could be served with steam rice, bread or noodle.
Enjoy!!!!
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