Best 3 Malaysian Style Oxtail Soup Recipes
Embark on a culinary journey to savor the tantalizing Malaysian-style oxtail soup, a hearty and flavorful dish that captures the essence of Malaysian cuisine. This delectable soup is a symphony of rich flavors, aromatic spices, and tender oxtail meat that will warm your soul and tantalize your taste buds. Discover the secrets behind this beloved Malaysian delicacy as we delve into the depths of its ingredients, preparation methods, and the cultural significance it holds.
In this comprehensive guide, we present a collection of meticulously crafted recipes that showcase the diverse culinary traditions of Malaysia. From the classic oxtail soup simmered to perfection with an array of aromatic spices to the unique variations that incorporate coconut milk, tomatoes, and a medley of herbs, each recipe promises a distinctive taste experience. Whether you're a seasoned cook or embarking on your culinary adventure, these recipes provide detailed instructions and helpful tips to ensure success in recreating this Malaysian masterpiece.
As you embark on this culinary expedition, you'll discover the intricate balance of flavors that define Malaysian cuisine. The robust flavors of the oxtail, infused with the warmth of ginger, garlic, and a symphony of spices, create a harmonious blend that dances on your palate. Explore the variations that incorporate coconut milk, tomatoes, and a tapestry of herbs, each adding a unique layer of complexity and depth to the soup.
Prepare to be captivated by the cultural significance of this dish, deeply rooted in Malaysian heritage. Learn about the traditional occasions and celebrations where oxtail soup takes center stage, symbolizing unity, warmth, and the vibrant spirit of Malaysian culture. Immerse yourself in the rich culinary tapestry of Malaysia as you savor the delectable flavors of this beloved soup.
OXTAIL SOUP
Pam Panyasiri served a version of this simple soup at her beloved restaurant, Pam Real Thai Food, in Midtown until it closed in 2001. It is not a staple of Thai menus, but it should be: it would make a French chef bow down in reverence. There is almost nothing to it: oxtails, boiled in seasoned water until very soft, then finished with chili, lime juice, scallion and cilantro, and usually crisp-fried onions or shallots.
Provided by Mark Bittman
Categories dinner, lunch, soups and stews, appetizer, main course
Time 2h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put oxtail in a pot with water to cover and add tomatoes, cinnamon, star anise, soy sauce, coriander and cumin. Bring to a boil over high heat, then adjust the heat so it simmers steadily but not violently; cook until tender; stir occasionally, and add more boiling water if needed to keep meat covered. Cook until tender, about 2 hours.
- If using crisp onion garnish, put oil in an 8- or 10-inch skillet over medium heat. Add onions, and stir occasionally, until they are golden brown, about 10 minutes. Remove from oil and drain on paper towels.
- When meat is done, add chili and lime juice; taste and adjust seasoning. Spoon into individual bowls, and garnish with cilantro and scallion. If you are using onions, garnish soup with them and serve.
Nutrition Facts : @context http, Calories 878, UnsaturatedFat 30 grams, Carbohydrate 9 grams, Fat 63 grams, Fiber 3 grams, Protein 67 grams, SaturatedFat 25 grams, Sodium 1387 milligrams, Sugar 2 grams
MALAYSIAN STYLE OXTAIL SOUP
This broth is so flavorful and so authentic. It tastes sort of like the Vietnamese "Pho" beef noodle soup. The only thing missing is the star anise. This will make you look like a seasoned-cultured cook!
Provided by Grace Lynn
Categories Clear Soup
Time 2h45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Place the oxtails, onion, garlic, cilantro sprigs, cinnamon stick, cumin, coriander, and chile in a heavy soup pot.
- Add the broth and water to cover the ingredients by 1 1/2 inches.
- Bring to just a boil, reduce the heat, and simmer covered for 2 hours, skimming any foam that rises to the surface.
- Season with salt and pepper and cook uncovered for another 15 minutes.
- The oxtail should be very tender.
- Remove from the heat.
- Remove the oxtails and shred the meat from the bones, discarding the bones and any fat.
- Set the meat aside Strain the broth through a very fine strainer.
- Cool for at least 1 hour so that the fat rises to the top.
- Skim off all the fat and discard.
- Return the broth to the soup pot.
- Add the ginger and slivered garlic.
- Bring to a boil, reduce the heat, and simmer for 10 minutes.
- Return the shredded meat to the broth and cook another 5 minutes.
- Stir in the cilantro and cook 1 minute longer.
OXTAIL SOUP
Make and share this Oxtail Soup recipe from Food.com.
Provided by UnknownChef86
Categories German
Time 5h45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a 4-quart Dutch Oven brown oxtail and onion in hot oil for several minutes.
- Add water, salt and peppercorns; simmer uncovered for about 2 hours.
- Cover and continue to simmer for 3 additional hours.
- Add the parsley, carrots, celery, bay leaf, tomatoes, and thyme; continue simmering for 30 minutes longer or until the vegetables are tender.
- Strain stock and refrigerate for an hour or more.
- In a blender puree the edible meat and vegetables and reserve.
- Remove fat from top of stock and reheat.
- In a large, dry frypan brown flour over high heat.
- Cool slightly.
- Add the butter or margarine, blend.
- A little at a time, add the stock and vegetables.
- Correct seasoning and add madeira just before serving.
Nutrition Facts : Calories 88, Fat 6.6, SaturatedFat 1.8, Cholesterol 5.1, Sodium 438.2, Carbohydrate 5.3, Fiber 1.2, Sugar 2.1, Protein 0.8
Tips:
- For the best flavor, use a variety of different cuts of oxtail. Aim for a mix of meaty and bony pieces.
- Brown the oxtail pieces well before adding them to the soup. This will help to develop a rich flavor.
- Use a variety of spices and aromatics in the soup. This will add depth and complexity to the flavor.
- Simmer the soup for at least 2 hours, or until the meat is fall-off-the-bone tender.
- Serve the soup with a variety of toppings, such as rice, noodles, vegetables, and herbs.
Conclusion:
Malaysian-style oxtail soup is a hearty and flavorful dish that is perfect for a cold day. The soup is made with a variety of different cuts of oxtail, which are simmered in a broth made with spices and aromatics. The result is a soup that is both rich and flavorful. The soup can be served with a variety of toppings, such as rice, noodles, vegetables, and herbs.
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