Balinese oxtail soup with banana trunk
- 300 grams oxtail, cooked
- 1 cup young banana trunk slices (ares)
- 1 cup bumbu gede (see pantry)
- 2 stalks lemongrass, bruised
- 1 salam leaf
- 1 pinch wewangen
- 2 pinches coriander powder
- 1 pinch black pepper, crushed
- 1 pinch salt
- 4 cups oxtail stock
- ¼ cup cooking oil
- Fried shallot for garnish
- 1 stalk lemongrass, bruised
- 1 salam leaf
- 1 lime leaf
- 5 medium shallots, bruised
- 5 cloves garlic, bruised
- 2 small knobs ginger, peeled and bruised
- 1 teaspoon black pepper whole
- 1,5 liter water
- In the pot, place the oxtail and cover with water, bring it to the boil and drain.
- Refresh with new water and add all stock ingredients, bring to the boil then simmer for 3 hours until the oxtail meat becomes soft.
- Meanwhile, slice the young banana trunk thinly and put in the bowl.
- Mix with some salt to drain the moisture and rest for about 10 minutes.
- Then squeeze to dry out water.
- Heat cooking oil in the large pan, add in the bumbu gede, sauté until cooked.
- Add in bruised lemongrasses, salam leaf, wewangen, coriander powder and crushed black pepper, continue to cook.
- Then add in the cooked oxtail and mix through.
- Add in the oxtail stock, bring it to the boil, add in ares, cover the pan with the lid and let it simmer for 15 – 20 minutes.
- Seasoning with some salt at the end.
- Serve with sprinkle of fried shallot.
- 3 knobs galangal, peeled
- 1 knob turmeric, peeled
- 4 small knobs kencur, peeled
- 1 knob ginger, peeled
- 10 pieces lemongrass
- 2 pieces red chilli
- 4 pieces shallot
- ½ cup garlic
- 3 pieces candlenut
- 1 tablespoon coriander seeds
- 1 tablespoon black pepper
- 1 tablespoon dried shrimp paste
- 4 pieces long pepper
- 1 teaspoon cloves
- 10 tablespoons wewangen
- 2 pieces salam leaves
- Roast the dry spices together and grind to a fine powder.
- Roughly chop the rest of the fresh ingredients, dried shrimp paste and candlenut, except salam leaves.
- Blend or pound in a mortar and pestle, until you have a medium fine paste.
- Then fry out the paste with oil and salam leaves until fragrant.
3 hours + 30 minutes