Balinese oxtail soup with banana trunk

Main Ingredients

  • 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

Stock ingredients

  • 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

Method

  • 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.

Bumbu Gede

Ingredients

  • 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

Method

  • 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
2 portions