Recipe: Braised Oxtail in Lotus Leaf

400g oxtail

3 tbsp plain flour

5 tbsp oil

4 cloves garlic, minced

1 onion, quartered

1 tbsp preserved soya bean paste (tau cheong), minced

10g young ginger, shredded

500ml water

100g leek (shred or sliced at a slant starting at the root end)

100g carrots, cut into wedges



Seasoning

Combine

1 tbsp light soy sauce

1/2 tsp salt

1/2 tsp sugar

1/2 tsp pepper

3/4 tsp dark soy sauce



Sauce (A)

2cm piece cinnamon

1 star anise

4 cloves

1 tbsp oyster sauce

1 tbsp light soy sauce

1-1½ tbsp sugar or to taste

Dash of dark soya sauce (for colour)

1 cube beef stock granules



Method

Wash oxtail and remove any surplus fat. Cut into sections between the bones and marinate with seasoning

Coat marinated oxtail pieces in flour. Shallow fry in 3 tbsp heated oil in non-stick pan until meat turns light gold in colour.

Heat a wok with remaining oil and stir-fry onion and garlic till fragrant. Add in soya bean paste and ginger and fry till fragrant.

Add sauce (A) and stir-fry for a minute. Add oxtail and water and bring to a boil. Simmer for 1-1½ hours. Add in leek and carrots and continue to simmer until oxtail meat is almost tender.

Dish out and place ingredients on to the lotus leaf. Wrap up into a packet and steam for a further 20-25 minutes. Transfer the packet on to a platter and serve hot.

Comments

Post a Comment

Popular posts from this blog

Recipe: Frog leg claypot rice

Claypot Tien Kai Fun (Claypot Padi Frog Rice) 200g padi frogs ( tien kai ), cleaned and cut into serving pieces 200g fragrant long grain rice, washed and drained 400ml water 1 tbsp oil 1 tbsp sesame oil 1 tbsp shredded ginger 1 tsp chopped garlic A few drops dark soy sauce Marinade (A) 1 tbsp premium oyster sauce 1 tbsp light soy sauce 1/8 tsp salt 1/2 tsp sugar 1/4 tsp pepper 2 tbsp Shao Hsing Hua Tiau cooking wine (optional) 1 tbsp ginger juice 1 tsp sesame oil Marinade (B) 1 tsp salt 1/2 tsp sugar 1 tsp corn oil Garnishing Chopped spring onions and Chinese parsley Chilli strips Method: Season rice with marinade (B) and set aside. Season padi frogs with marinade (A) for 30 minutes. Put rice into a claypot, add enough water and bring to a boil. Cook rice till the water almost dries up. Heat oil and sesame oil in a wok, fry ginger and garlic till fragrant. Add the marinated frogs and fry briskly. Add a few drops of dark soy sauce ...
Read more

Recipe: Braised Duck Wings and Feet

Image
Ingredients: ------------- 1 kg Duck Wings 1 kg Duck Feet Few Slices of Ginger Dark Soya Sauce Fish Sauce A little bit of sugar (for thickening the soup) 2 tablespoon of Shaoxing Wine Sesame Oil Claypot Method: ------------- Boil hot water and place in all the duck wings and feet to clean away the dirty blood. Heat up the claypot and fry the ginger slices with sesame oil till fragrant. Pour in all the duck wings and feet. Add in the dark soya sauce, fish sauce, sugar and boil it over high heat for about 30 minutes. Turn to low heat and continue braising for 3 hours till the meat becomes tender and soft. Add in the Shaoxing wine and continue on high heat for about 10 minutes more. The dish is ready to be served.
Read more

Recipe: Ba Bao Ya (Eight Jewel Duck)

1 duck, clean weight approx. 1.5 – 1.8 kg 1 tbsp salt 1 tbsp Chinese five-spice powder Enough oil for deep-frying Filling 3 dried mushrooms, soaked to soften and diced 10 dried lotus seeds, soaked for 10 – 15 minutes 1 cup glutinous rice, washed and soaked overnight 100g button mushrooms, diced 1chicken sausage, diced 2 tbsp diced bamboo shoot 2 tbsp diced carrot 10 gingko nuts, shelled 2 tbsp oil Seasoning 1/2 tsp salt 1/2 tsp sugar 1/2 tsp thick soy sauce 1/4 tsp pepper 1 tsp chicken stock granules 1 tbsp light soy sauce 1 tbsp oyster sauce 1 tbsp Shao Hsing Hua Tiau cooking wine 1/2 tbsp sesame oil Thickening 2 tsp corn flour mixed with 2 tbsp water Rub the inside and outside of duck with salt and five-spice powder. Leave duck aside for 1 hour. Heat enough oil in a wok until hot, put in duck and deep-fry until lightly browned. Remove and drain from oil. Heat 2 tbsp oil in a wok. Add both types of mushrooms, lotus see...
Read more