Spiced Assam Pedas Oxtail (Oxtail Assam Pedas Berempah)
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 oxtailchopped
- 100g fenugreek mix(halba campur)
- 1tbsp assam jawa water
- 1tbsp tomato paste
- 1 ginger flower stemhalved, bunga kantan
- 5 lime leaves
- 10 kesum leaves
- 50g fried shrimp paste(belacan bakar)
- 50g dried shrimpsblended
- 2 potatoescut into wedges
- 250g pineapplesliced
- oil for cooking
- salt to taste