Ingredients with Measurements:
- 1 kg oxtail
- 2 liters water
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 2 bay leaves
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 teaspoon tamarind paste
- 4 tablespoons oil
- 10 shallots, sliced
- 6 cloves garlic, sliced
- 5 red chilies, sliced
- 2 teaspoons coriander seeds, roasted and ground
- 1 teaspoon cumin seeds, roasted and ground
- 1 teaspoon turmeric powder
- 1 teaspoon shrimp paste
Special equipment needed:
- Pressure cooker (optional)
Step-by-step instructions:
1. In a large pot or pressure cooker, boil the oxtail with water, lemongrass, kaffir lime leaves, bay leaves, salt, sugar, and tamarind paste until the meat is tender. If using a pressure cooker, cook for 45 minutes on high pressure.
2. In a separate pan, heat the oil and sauté the shallots, garlic, and red chilies until fragrant.
3. Add the roasted coriander seeds, cumin seeds, turmeric powder, and shrimp paste to the pan and stir well.
4. Add the sautéed spices to the pot of boiled oxtail and simmer for another 30 minutes.
5. Serve hot with steamed rice and garnish with sliced green onions and fried shallots.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour 15 minutes
Temperature:
- Boil the oxtail with water until tender, then simmer with sautéed spices.
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 500
- Fat: 30g
- Carbohydrates: 10g
- Protein: 45g
Substitutions for ingredients:
- Beef or chicken can be used instead of oxtail.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add boiled eggs to the soup for a heartier meal.
- Use different types of meat or seafood for a different flavor.
Tips and tricks:
- To save time, use a pressure cooker to cook the oxtail.
- Roast the coriander and cumin seeds for a more fragrant flavor.
- Adjust the amount of red chilies to your desired level of spiciness.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in a large bowl with steamed rice on the side.
Garnishes:
- Sliced green onions and fried shallots.
Pairings:
- Rawon Buntut pairs well with steamed rice and pickled vegetables.
Suggested side dishes:
- Pickled vegetables, such as cucumber or carrot.
Troubleshooting advice:
- If the soup is too salty, add more water to dilute the flavor.
- If the soup is too spicy, add more sugar to balance the heat.
Food safety advice:
- Make sure to cook the oxtail thoroughly to avoid any foodborne illnesses.
Food history:
- Rawon Buntut is a traditional Indonesian dish that originated in East Java.
Flavor profiles:
- Rawon Buntut has a rich and savory flavor with a hint of tanginess from the tamarind paste.
Serving suggestions:
- Serve the soup hot with steamed rice and pickled vegetables on the side.
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Region: Indonesian