Eastin Hotel Petaling Jaya Malay Cuisine junior sous chef, Mohamad Hamedy Yaacob, is a chef with 16 years of experience.
Specialising in Asian food, mainly Malay cuisine, he has experience in Indonesian and Thai fare.
This Malaccan dish, which is usually associated with fish or stingray, has been given a little twist as chef Hamedy substitutes seafood for the rich flavourful oxtail.
The slightly tangy assam complements the oxtail by balancing out the savoury taste of the oxtail, while the oxtail lends weight to the gravy, giving it a stew like texture.
- 1.8kg oxtail (chopped)
- 100g fenugreek mix (halba campur)
- 1tbsp assam jawa water
- 1tbsp tomato paste
- 1 ginger flower stem (halved, bunga kantan)
- 5 lime leaves
- 10 kesum leaves
- 50g fried shrimp paste (belacan bakar)
- 50g dried shrimps (blended)
- 2 potatoes (cut into wedges)
- 250g pineapple (sliced)
- oil for cooking
- salt to taste
- Blended base Ingredient:
- 250g onions
- 80g garlic
- 4stalks lemongrass
- 100g dried chillies
- Boil oxtail in water for 30 minutes.
- When soft, drain and keep water / oxtail stock
- Heat up some oil in a medium-sized pot.
- Put in the blended base ingredients with the fried shrimp paste and dried shrimps; stir-fry until aromatic.
- Then add fenugreek mix, followed by tomato paste and lightly stir-fry.
- Add the water used to boil the oxtail / oxtail stock with one tablespoon of the assam jawa water.
- Lastly, add the potato wedges, followed by the sliced pineapple, kesum leaves, ginger flower stem, lime leaves and salt to taste.