- 5 pieces oxtail
- 3 pieces short rib beef
- 1 onion
- 1 head garlic
- 1 tablespoon white pepper
- Some sprigs Asian celery
- 3 knobs ginger, peeled and bruised
- 3 stalks lemongrass, white part and bruised
- 2 knobs galangal, peeled and bruised
- 2 pieces salam leaves
- 3 pieces lime leaves, torn
- 1 teaspoon white pepper powder
- 1 piece red bird eye chilli, bruised (optional)
- 1 tablespoon leek, finely sliced
- Cooking oil for frying
- 20 pieces shallot
- 10 cloves garlic
- 2 pieces kluwek
- 3 small knobs turmeric, peeled
- ½ cup kencur, peeled
- 1 tablespoon mung bean
- 1 tablespoon sliced green shallot
- 1 tablespoon fried shallot
- Half piece of salted duck egg
- 1 tablespoon chilli sambal (see pantry)
- Finely sliced leek
- Coriander sprig
- Red curly chilli
- To make the stock, put beef pieces in a pan then cover with water, bring up to the boil and cook for about 20 minutes then discard the scum.
- Then refresh with cold water, start to boil it again and add in onion, garlic, white pepper and Asian celery.
- Slowly bring it up to a simmer for 4 – 5 hours until the meat is soft and falling off the bone.
- Remove from the heat. Strain the liquor and discard vegetables, keep to one side.
- Heat some oil in a pan, sauté the paste, bruised ginger, lemongrass, galangal, salam leaves, lime leaves and white pepper powder, stir through until aromatic.
- Then add in the cooked oxtail and short rib beef, stir through then add in the stock.
- Simmer for about 20 minutes.
- Then add in red bird eye chilli and let it simmer a little bit longer.
- Add in some leek slices at the end.
- Served with white rice, mung bean, duck egg, chilli sambal and garnish with green shallot, fried shallot, coriander sprig and red curly chilli.
- 1 cup red bird eye chilli
- 1 cup white vinegar
- 1 ½ cup water
- Boil all ingredients together, blend and strain.
- Allow to chill.