Post by El Sid on Mar 26, 2003 8:04:22 GMT -5
A friend gave me the idea of preparing a meal indigenous to the country hosting each F1 event. It may just be that some of the Shamuistas here may want to add recipes also, like for Inter-Lagos. I was too late to come up with one for Australia but, this is what I prepared for Sepang: (the recipe comes from a book I found at the local library)
Buntut Asam Pedas
(Sour Hot Oxtail Stew)
The rich flavor of the oxtail is enhanced when it is cooked Malay/indonesian style.
Ingredients:
1 whole oxtail, 1,5 - 2 kgs, cut into pieces
10 Shallots, chopped
8 cloves garlic, chopped
25 red chillies, seeded and chopped
10 bird's eye chillies, chopped
1 inch turmeric, chopped (1 teaspoon ground turmeric is OK)
3 tablespoons concentrated tomato paste
2/3 cup tamarind pulp, soaked in 2 cups of water, squeezed and strained for juice.
2 tablespoons sugar
5 fragrant lime leaves (Orange or Lemon leaves also work)
2 stems lemongrass, bruised
40mm galangal, sliced (I used whole ginger)
12 cups water (I used about 8)
Salt & pepper to taste.
Method:
Trim oxtail of all fat.
Blend the shallots, garlic, chillies and turmeric in a blender. Add a little water if required to keep the blades turning. Combine the mixture with all the other ingredients exept the water & seasoning. Mix well with the oxtail and marinate for about 2 hours.
Bring the water to boil in a large pot (I use a 3 legged cast-iron pot on gas) and add the oxtail. Simmer uncovered over low heat for 2 hours (ha ha - it takes longer! more like 4) or until the oxtail is tender (the meat must come off the bone with no effort at all) and the liquid is reduced by about half. Season to taste with salt and pepper.
Serve with steamed rice.
I just loved it (The missus did not!)
So a disclaimer: This stuff can be very, very hot for some. It has been hinted that if Alex Yoong had more of it during his stay with F1, the afterburner effect would've yielded better results for him. So use at your own risk.
"For every season: Burn, Burn, Burn ..."
At least that is how I think the song goes.
Buntut Asam Pedas
(Sour Hot Oxtail Stew)
The rich flavor of the oxtail is enhanced when it is cooked Malay/indonesian style.
Ingredients:
1 whole oxtail, 1,5 - 2 kgs, cut into pieces
10 Shallots, chopped
8 cloves garlic, chopped
25 red chillies, seeded and chopped
10 bird's eye chillies, chopped
1 inch turmeric, chopped (1 teaspoon ground turmeric is OK)
3 tablespoons concentrated tomato paste
2/3 cup tamarind pulp, soaked in 2 cups of water, squeezed and strained for juice.
2 tablespoons sugar
5 fragrant lime leaves (Orange or Lemon leaves also work)
2 stems lemongrass, bruised
40mm galangal, sliced (I used whole ginger)
12 cups water (I used about 8)
Salt & pepper to taste.
Method:
Trim oxtail of all fat.
Blend the shallots, garlic, chillies and turmeric in a blender. Add a little water if required to keep the blades turning. Combine the mixture with all the other ingredients exept the water & seasoning. Mix well with the oxtail and marinate for about 2 hours.
Bring the water to boil in a large pot (I use a 3 legged cast-iron pot on gas) and add the oxtail. Simmer uncovered over low heat for 2 hours (ha ha - it takes longer! more like 4) or until the oxtail is tender (the meat must come off the bone with no effort at all) and the liquid is reduced by about half. Season to taste with salt and pepper.
Serve with steamed rice.
I just loved it (The missus did not!)
So a disclaimer: This stuff can be very, very hot for some. It has been hinted that if Alex Yoong had more of it during his stay with F1, the afterburner effect would've yielded better results for him. So use at your own risk.
"For every season: Burn, Burn, Burn ..."
At least that is how I think the song goes.