Sup Buntut Jalan Pintas or Shortcut Oxtail Soup
A friend casually asked me what I would be cooking today. Rather dejectedly, I answered, "Maybe I'll just repeat what I cooked yesterday."
Writer's block is real... so is Cook Block 😬
When I explained I had a lot of Chinese cabbage left, he burst out with a wonderful idea of cooking soup with it while another chimed in and asked me to use beef with it. Yaaaas, an idea was born!
Times like these I'm so happy I have chicken feet on standby.
So I brown a few chicken feet to flavour the oil.
I'm not up to slicing aromatics today so my recipe incorporates whole spices and powders.
Next, add in mustard, cumin, coriander and fennel seeds, cardamom pods, star anise and cloves.
Stir the whole spices in medium heat pan and then raise to heat to incorporate the oxtail. Keep tossing them together to brown the meat.
The heat is quickly caramelizing the meat. Add tomatoes to introduce moisture without diluting the caramelization and taste at this stage.
Now add powder mix.
Look at how turmeric is making it golden. I love these colours.
Now add 3 tsp of sea salt, cover the meat with water and close the lid to the pressure cooker.
Let it pipe in high heat over 5 minutes, followed by another 20 minutes in medium flame, then 20 minutes in low flame.
Is this a lot of steps? Nooooo.. it's really easy.
Now add coriander leaves and reseal the lid and let it cook for another 10 minutes.
Now add Chinese cabbage, the heat should cook it in 30 sec. Then off the flame and serve.
You can have it as soup or with noodles. For me.. always with noodles.
Prep time: 5 mins
Cooking time: 60 mins
Recipe serves 2
Mustard seeds - 2 tsp Cumin seeds - 2 tsp Fennel seeds - 2 tsp Coriander seeds - 3 tsp Star Anise - 3 Cloves - 3 Cardamom pods - 8 Cayenne Pepper - 1 tsp Paprika - 2 tsp Onion powder - 2 tsp Garlic powder - 1 tsp Turmeric powder - 1 tsp Coriander powder - 1 tsp Cumin powder - 1 tsp Coriander leaves - a handful Cherry tomatoes - 1 cup
Oxtail - 6 pcs Chicken feet - 6 pcs Chinese cabbage - 4 cups Sea salt - 4 tsp Black pepper - 2 tsp