|1 kg||Ox tail, cut into big pieces|
|1 big||Carrot, cut into cubes|
|2||Potato, cut into cubes|
Ingredients A: blended
|2 inch pc||Ginger|
|4||Bird’s eye chillies|
|2 tbsp||TUMIX® Chicken Stock Seasoning|
|1 tbsp||AJI-SHIO® Flavoured Black Pepper|
|2 tbsp||Coriander powder (optional)|
|1||Spices- tie all the spices in a muslin cloth (sup bunjut)|
|2 pcs||Bay leaves|
|2 inch pc||Cinnamon|
|1 tsp||Fennel seeds|
|1 tsp||Cumin seeds|
Ingredients C: topping
|Some||Chopped Chinese celery|
|Some||Chopped Spring onions|
- Boil water in a stock pot, add in ox tail and boil for 5 minutes. Discard water and keep aside.
- In a pot, add in 2 litre water, place the ox tail and all ingredients (A) and (B). Simmer the ox tail until tender. Add some water and continue to cook if the ox tail is still tough.
- Add in carrot and potato cubes. Boil the soup until the carrot and potato are cooked.
- Dish out the soup in a bowl, garnish with Chinese celery, spring onions and fried onions.