• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • 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


  1. Wash oxtail and remove any surplus fat. Cut into sections between the bones and marinate with seasoning
  2. Coat marinated oxtail pieces in flour. Shallow fry in 3 tbsp heated oil in non-stick pan until meat turns light gold in colour.
  3. 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.
  4. 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.
  5. 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.

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