Nasi Goreng

2009-12-25T21:51:00.000-08:00

Nasi Goreng (Fried rice) is actually a breakfast dish in Indonesia. It is often made from the boiled rice which may have been left over from the previous night's meal.

Ingredients
4 cups cooled cooked rice
1 clove crushed garlic
1/2 tsp shrimp paste
1 tbsp soya sauce
1 medium onion
1 tsp chilli
2 tbsp oilsalt

Slice the onion lengthwise, heat the oil and fry the onion, garlic, chilli and shrimp paste until the onion is soft. Add the rice and salt to taste. Mix thoroughly while constantly turning until every grain is coated. Then add the soya sauce and mix again until the colour is even throughout.
The rice should have taken on a nice orange-red tinge from the chilli powder. Cooked meat or prawns can be added with the soya sauce. Onion crisps (Goreng Bawang) is used as a garnish.
To make it 'istimewa' or special, a lightly fired egg, some cucumber slices and kerupuk (prawn crakers) are served on top of the rice.

Gluten-Free Spaghetti Recipe

2009-04-18T14:35:00.000-07:00

Gluten-free spaghetti is fast, easy and delicious thanks to great gluten-free products. I used Tinkyáda Pasta Joy gluten-free brown rice spaghetti and Muir Glen organic tomato sauce in this recipe but use your favorite gluten-free products- there are many to choose from.

Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:

* 1 pound lean ground beef
* 1 25-ounce jar gluten-free spaghetti sauce
* 1 pound package gluten-free spaghetti
* 2 tablespoons olive oil
* 1 tablespoon freshly chopped basil (optional)
* 3 ounces freshly grated Parmesan cheese

Preparation:

* Cook gluten-free spaghetti according to package directions. Drain. Coat with olive oil.
* Brown ground beef. Add spaghetti sauce and basil (optional).
* Simmer sauce for about 15 minutes.
* Serve sauce over warm spaghetti sprinkled with fresh grated Parmesan cheese.

Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification.

http://glutenfreecooking.about.com/od/entrees/r/gfspaghetti.htm

Favorite Pasta Recipes

2009-04-18T14:22:00.000-07:00

Best Spaghetti Dishes

In this article:

* Introduction
* Easy Pasta Dinners
* Best Spaghetti Dishes
* Kid-Pleasing Macaroni Recipes
* Best-Loved Lasagna Recipes
* Favorite Pasta Salads
* Perfect Pasta Soups
* Best Pasta Tips

Who needs a recipe for spaghetti, you ask? Well, when they're as fast, delicious and diverse as these Kaboose spaghetti recipes, the answer is: everyone! We've got all the Italian flavors you love: get your saucepan ready!

Dishes with Meat

* Baked Chicken and Spaghetti
* Baked Spaghetti and Ground Beef
* Chicken Spaghetti
* Pasta with Bolognese Sauce
* Pasta with Turkey Meatballs

Dishes without Meat

* Pastachutta
* Spaghetti Lasagna
* Spaghetti with Artichokes and Alfredo Sauce
* Spaghetti with Marinara Sauce

More Recipes & Articles
Tasty Mexican Recipes
Delicious Chinese Dishes
Italian Pasta Pleasers
Stir-Fry & Noodle Plates

http://recipes.kaboose.com/pasta-spaghetti-recipes.html

BIHUN GORENG

2009-04-17T20:39:00.000-07:00

Ingredients :

1 packet rice noodles ~ soak till soften then drained the water Garlic ~ crushed Chicken or prawns Fish balls (I don't have fish balls, so I omit this) Enough water 2 Chicken cubes Vegetables to your liking eg. carrots, chinese cabbage, celery Salt to taste (I didn't put any) Oil for cooking

Method :

1. Heat a bit of oil and add the crushed garlic.
2. When it starts to splutter, add the chicken or prawn. Then the fish balls.
3. Add water so that it won't be too dry.
4. Put in the chicken cubes and salt if necessary. Stir well.
5. Add in the hard vegetables like carrots and celery.
6. Then add in the rice noodles. Stir to combine.
7. Finally add in the soft vegetables, eg chinese cabbage.
8. Stir fry for a few minutes and remove from heat.

http://bakmigoreng.blogspot.com/

Bakmi Goreng

2009-04-17T20:38:00.000-07:00

Ingredients: For 4 Persons

5 cups of water
1 lb. fresh egg noodles
3 Tbs. Vegetable oil
2 shallots, thin-sliced
2 cloves garlic, crushed
½ cup thin-sliced boneless chicken/beef/pork
½ lb. shrimp, peeled, deveined and cut into ½-inch pieces
2 Tbs. soy sauce
2 scallions, cut into 1-inch pieces
4-5 stalks baby bok choy, leaves and young stem cut into 1½-inch pieces or chopped cabbage
1 tsp. salt or to taste
¼ tsp. white pepper or to taste
3 Tbs. sweet soy sauce
2 Tbs. deep fried shallots

Instructions:
Bring the water to a boil in a large pot, and add the noodles. Cook for approximately 3 minutes, stirring occasionally. Drain immediately and rinse it under cold water. Mix the noodles with 1 Tbs. Of the oil, and set it aside.

Place the remaining 2 Tbs. of oil in a wok and cook over medium-high heat. Stir-fry the crush garlic and shallots until the color becomes yellow or brown, or the aroma comes out. Add the chicken/beef/pork and shrimp, stir-fry for approximately 2 minutes. Add the soy sauce, scallions, baby bok choy, salt and pepper, stir fry it for another 2-3 minutes. Add the noodles and stir it well. Last, add the sweet soy sauce. Mix well so that all the ingredients will be evenly distributed.

Place the fried egg noodles on a platter and sprinkle the top with deep fried shallots.

http://bakmigoreng.blogspot.com/

Coto Makassar

2009-01-17T20:18:00.000-08:00

Coto Makasar, a traditional food of Sulawesi Selatan, has been familiar in our archipelago. The relationship is much closed with soto babat (tripes soup) from Madura, soto Tegal, or soto Betawi because the seasoning consumed is almost similar but it is not remove special character of this food at all. Beside the characteristic is consuming rice water, it is cooked in a wok made of ground/ground wok called korong butta or uring butta and processed with rampah patang pulo (40 kinds of seasoning).

Observed from the history, Coto Makasar has a background of advance culinary science because it is usually served at formal events in palace. Fortunately, nowadays the enjoyment of this food is not only tasted by upper circle in palace, but also by common people. Chinese tradition influenced the process when Chinese merchants livened up Bandar Makasar in 1538-1556. Consuming sambal tauco as complement in serving Coto Makasar is a proof. Adding ketupat (rice caked boiled in a rhombus-shaped packet of plaited young coconut leaves) can fill stomach up more. You can try appetizing recipe below.
Coto Makassar Recipe

Ingredients:

* 300 g beef sandung lumur
* 750 g beef innards (intestines, tripes, livers, kidneys, lungs)
* 2000 cc stock
* 2 tbsp coriander, fried without oil
* 1 tsp peres jinten (caraway seed/cumin)
* 5 cloves garlic
* 5 grains kemiri (fruits of candlenut)
* 3 tbsp cooking oil
* 4 stalks serai (lemongrass/citronella), crushed
* 4 citrus leaves
* 2 tbsp salt
* Pepper
* 3 tbsp peanuts, fried and grinded
* 2 stalks leeks, slice thickly
* 2 stalks celeries, slice thickly

Sambal Tauco:

* 4 tbsp tauco (fermented bean paste used as condiment)
* 2 cloves garlic
* 5 chilies
* 2 tbsp cooking oil

Complements:

* 2 calamondins
* Fried onion

Directions:

1. Boil beef until it is well-done, separate between well-done beef and the stock. Add water in stock until it reaches 200cc. Boil beef innards until it is well-done, take them out and drain. Cut beef and innards beef into small pieces.
2. Boil stock while coriander, cumin, pepper, garlic, and kemiri are grinded. Heat cooking oil and cook grinded seasoning in some oil until it is fragrant.
3. Put seasoning into boiled stock. Add serai, citrus leaves, and salt.
4. Put beef and innards beef in. Add grinded fried peanuts, stir until it boils. Add leeks and celeries.
5. Sambal tauco: Grind tauco, garlic, and chilies. Sauté at higher temperature, take them out, and drained.
6. Serve it when it is still hot in a bowl gather with the complements and sambal tauco. Adding ketupat is preferred.

http://www.indonesianfoodonline.com/food-category/beef-recipes/page/3

Beef Black Soup (Nasi Rawon)

2009-01-17T20:14:00.000-08:00

Rawon or Rawon Rice (because of often served with rice) is a meal consists of special spicy beef soup because of containing keluak (fruits of kepayang tree used as a spice). It is not only known as special food of Jawa Timur but also as special food of eastern Jawa Tengah (Surakarta region)

Commonly, beef consumed in rawon is cut into bite sized pieces. The very special spicy soup of Indonesia is grinded mixture of spices, and then cooks in some oil till it is aromatic. Then this spice put into boiled stock along with beef. The special dark/black color of rawon comes from keluak as prime spice. It is served with rice, completed with small bean sprouts, leek, chips, and sambal.
Rawon Rice Recipe
Ingredient:

* 500 g beef sandung lamur
* 3 chilies, remove the seed
* 1 part terasi
* 6 onions
* Salt as necessary
* 1 roasted tamarind as big as kemiri
* 2 tsp coriander
* 2 keluak (friuts of kepayang)
* 1 part turmeric
* 1 part galangale
* 1 stalk of serai (lemongrass/citronella)

Complement:

* Rice
* Sambal taoge (bean sprouts sambal0
* Egg of salted fish
* Jerked meat
* Shrimp chips
* Bean Sprouts Sambal
* Grind red peppers, terasi, and salt, then add some small bean sprouts. Mix them.

Directions:

1. Clean beef and boil it rarely, remove and cut into small pieces.
2. Grind spices except serai and galangale then sauté at higher temperature. Put grinded spice into boiling beef, add serai and galangale. Cook until beef becomes well-done.
3. Serve in hot. Put some rice into a bowl, pour rawon, and add cut of egg of salted fish, fried jerked meat, bean sprouts sambal, and shrimp chips.

http://www.indonesianfoodonline.com/food-category/beef-recipes/page/2

Soto Ayam (Chicken Soup)

2009-01-17T20:02:00.000-08:00

Ingredients :
1.5 liter water
1 tea spoon salt
2 Indian bay leaf
1 Laos
1/2 (500 g) Chicken
3 tea spoon margarine

Grind these following items:
1 tea spoon Black pepper
5 pieces Garlic
5 Candle Nuts

Prepare the chili sauce (Sambal): 15 pcs red chili - boiled and grinded them.
2 tea spoon of Roasted peanut - grinded them.
2 tea spoon of Sweet Soy Sauce (Kecap)
1 tea spoon of lemon juice

Side Items: 150 g bean sprouts.
75 g vermicelli,wash it in the warm water to make it soft.
2 chicken eggs, boiled, cut into small pieces
2 tea spoon of Roasted peanut
75 g Cassava chips
2 tea spoon of Fried onion
1 green onion leaves cut into small pieces
1 chinese celery cut into small pieces

How to cook :

1. Boil the water with salt, indian bay leaves and galangga. Put the chicken meat, boiled them until it's tender.
2. Lift the chicken out,and then fry it until its color become yellow brown and dry it.
3. Shredded the chicken meat into small slices.
4. Stir the Blue band margarine in the frying pan and fry the spices until it smells delicious. Added the spices to the chicken broth water.
5. Reduce the heat to low and wait until it boils.

How to prepare:

1. Put the shredded chicken into small bowl and add the bean sprouts,vermicelli,and the boiled egg.
2. Pour the hot chicken broth into the bowl. Add the roasted peanuts,cassava chips, fried onion, green onion leaves, dan chinese celery.

Chicken Satay (Sate Ayam)

2009-01-17T20:01:00.000-08:00

Satay (also written saté) is a dish that may have originated in Sumatra or Java, Indonesia. Shish kebab is also very similar to satay. Satay Ayam (Chicken Satay) generally consists of chunks or slices of meat on bamboo or coconut leaf spine skewers, which are grilled over a wood or charcoal fire.

In Indonesia chicken satay sold from roadside stalls or a satayman who sells the satay on a cart which he pushes around the neighbourhood.
Chicken satay can be consumed as snacks or as a main course with sweet, spicy peanut sauce and rice rolls (longtong) or rice.
Chicken satay and lontong is a very yummy dish. If you can find an Indonesian restaurant in your town, go there sometime and give it a try. I’m sure you’ll love it.
Here’s the recipe, if you want to :

Main matrials :
6 boneless skinless chicken breast halves

For the marinade :
3 shallots
2 cloves garlic
1/2 teaspoon chili powder
2 teaspoons ground coriander
2 teaspoons ground ginger
3 tablespoons soy sauce
2 tablespoons vegetable oil

For the peanut sauce :
1 1/2 tablespoons vegetable oil
1 1/2 cups raw peanuts, shelled and skinned
1/2 medium onion
1 garlic clove
1/2 teaspoon hot red pepper flakes
2 teaspoons ground ginger
1 teaspoon brown sugar
1 1/2 tablespoons lemon juice
1 1/2 cups hot water
salt and pepper
18 bamboo skewers
1 tea spoons tamarind sauceSalt1 Tablespoons palm sugar

Prepare the chicken :
Cut the chicken into small cubes and set it aside in a bowl.
Put all the marinade ingredients in a large bowl and mix it together.
Add the chicken strips and mix until well coated. Cover with plastic wrap and refrigerate at least 3 hours or up to 12.

Make the peanut sauce :
Cut the onion into pieces and add to the food processor with the garlic, hot pepper flakes, ginger, brown sugar and lemon juice. Puree the mixture until very smooth, scraping the bowl with the spatula as necessary.
Blend in the hot water, adding enough to make a pourable sauce that coats he back of a spoon. Transfer the sauce to a saucepan, heat to boiling, and simmer 2 minutes, stirring constantly. Take care as the sauce will easily scorch. Season to taste. Remove from heat and keep warm.
Pour the vegetable oil and the blended ingredients into the bowl filled with chicken breast cubes.
Mixed them well and set it aside for half an hour so that the chicken will absorb the paste.

Prepare and cook the satay :
Put 4-5 pieces of chicken cubes on each skewer.
Grill the chicken satay on both sides until well done.
Broil the satay 2-3 inches from the heat until the chicken is browned, 2-3 minutes. Turn and brown the other side 2-3 minutes.

Serve the satay :
Put chicken satay on a plate and pour the peanut sauce and fried shallots on top.
Chicken satay is commonly served with Rice Rolls (Lontong), but you can also served with rice.

Soto Kudus (Kudus Soup)

2009-01-17T19:58:00.000-08:00

Ingridients:
1 ekor ayam kampungBumbu:"
6 bawang merah"
3 siung bawang putih"
3 butir kemiri"
sepotong kunyit sebesar setengah ibu jari"
sepotong jahe sebesar ibu jari"
garam" gula"
2 lembar daun salam"
seiris lengkuas"
sedikit minyak untuk menumis
Recipe :

Cara membuat:
Ayam sesudah dibersihkan dipotong-potong, lalu rebus. Bumbu-bumbu kecuali salam dan lengkuas digerus, lalu tumis sampai harum baunya. Masukkan ke dalam ayam rebus bersama dengan salam, jahe, dan kunyit yang sudah diiris tipis dan ditusuk pada sebatang lidi. Rebus sampai ayamnya empuk, bubuhi merica dan vetsin.
Menyajikan:
Ayam disebit-sebit, taruh di mangkok, siram dengan banyak kuah bubuhi taoge rebus, irisan daun bawang, dan bawang goreng. Sebagai pelengkap sediakan lombok kecap dan irisan jeruk nipis.
Menyajikan :
Ayam disebit-sebit, taruh di mangkok, siram dengan banyak kuah bubuhi taoge rebus, irisan daun bawang, dan bawang goreng. Sebagai pelengkap sediakan lombok kecap dan irisan jeruk nipis.

Soto Madura (Madura Soup)

2009-01-17T19:56:00.000-08:00

Ingredients:
500 gr beef or internals, 100 gr bean sprouts, 80 gr rice noodles, 60 gr Indonesian parsley, 60 gr scallions, 60 gr ginger, 1 lime, salt and pepper.

Directions:
Boil meat until done. Drain and cut into bite-sized slices. Remove the tails of bean sprouts, boil until half done Boil rice noodles separately Keep these in separate plates Cut Indonesian parsley and scallions Grind shallots, and brown it for a little bit Skin and cut ginger Make beef stock using beef bones boiled in water for about an hour. Remove bones, and put in salt, pepper, ginger, and shallots. Serve the soto by putting the beef, bean sprouts, noodles into a bowl. Pour soup into it. Sprinkle with Indonesian parsley and scallions

Beef Rendang (Padang Dish, Indonesia)

2009-01-17T19:53:00.000-08:00

Ingredients

1 kg rump steak
2 onions, chopped
4 garlic cloves, chopped
1 tbsp fresh ginger, chopped
4 small red chillies, chopped
1/2 cup water
2 tsp ground coriander
2 tbsp tamarind sauce
1 tsp ground turmeric
10 curry leaves
1 lemon grass, 10 cm stem
4 cup coconut milk

Preparation

1. Remove fat and sinew from steak, cut meat into 3 cm cubes, place in bowl.
2. In food processor, combine onions, garlic, ginger, chillies and water, blend until smooth. Add the mixture to steak.
3. Add :

* coriander, tamarind sauce, turmeric, curry leaves and lemon grass,stir until combined. Stir in coconut milk. Bring to a boil, reduceheat to medium, simmer, uncovered for 1 hour, stirring occasionally.
* Reduce heat to very low, simmer for 30 minutes, stirring frequentlyuntil the meat is very tender and liquid has been absorbed. Removelemon grass before serving. NOTE: It is necessary to stir the BeefRendang often during the last 30 minutes of cooking to preventcoconut milk from separating and to avoid sticking.
* This distinctiveand delicious curry is cooked very slowly for a long time, until themeat is very succulent and all the coconut milk has been absorbed.
* Suggested holding back 2 cups of coconut milk until thelast 30 minutes of cooking, then slowly adding it then, as youcontinue to simmer and stir until all the liquid has been absorbed.

Ayam Tauco (Chicken Cooked with Salted Yellow Beans)

2009-01-17T18:04:00.000-08:00

Ingredients :

1 med Roasting chicken
2 x Onions
4 x Cloves garlic
2 tsp Dark soya sauce
3 tbl Tauco (salted yellow beans)
1 tsp Brown sugar
1 tsp Paprika (optional)
1/2 tsp Chilli powder
1 tsp Ground ginger
2 tbl Vegetable oil
1/2 cup Tamarind water
1 cup Water

Method :

* This recipe calls for 'tauco' which can be either salted black beans or salted yellow beans. Either can be found in a Chinese market as salted black bean or salted yellow bean sauce. Or you can track down Indonesian salted yellow beans and smash 'em up yourself. Thai markets carry them.
* Cut the chicken into serving pieces; wash, and dry. Slice the onions.
* Pound the garlic and the tauco into a smooth paste.
* Fry the onions in the oil for half a minute. Add the tauco, then the chicken. Stir well, so that every part of the chicken is coated with tauco. Put in the soya sauce and the rest of the ingredients.
* Cover, and simmer very gently for 45 minutes. Then take the lid off, and cook for a further 5 minutes to reduce the sauce. Serve hot.
* Makes 4 servings.

by http://fooddownunder.com/cgi-bin/recipe.cgi?r=13051

Yellow Squash Soup - (Sayur Labu Kuning)

2009-01-17T18:02:00.000-08:00

Ingredients :

1 lb yellow squash chopped 1/2" dice
1 tsp lime juice
1/8 lb dried shrimp washed, and
ground coarsely, (optional)
1 tbl fish sauce
4 cup light coconut milk mixed with
lots of water
1 cup heavy coconut milk
1 3/4 oz basil leaves
Salt to taste
SPICE PASTE
1 tsp granulated sugar
4 x red chilies
1/2 tsp freshly-ground white pepper
1 tbl ground lemongrass
1/4 tsp shrimp paste
6 sm shallots

Method :

* Pour the lime juice over the chopped squash. Let it stand for at least 10 minutes.
* Put the light coconut milk in a heavy stockpot and bring it to a boil. Pour dried shrimp and spice paste (grind all spice ingredients finely). Put the squash into the mixture. Let the squash half-cook and then pour in the heavy coconut milk. Stir for a few times until cooked.
* Lastly, put in the fish sauce and salt. Before serving, put in the basil.
* This recipe yields 5 to 6 servings.

by http://fooddownunder.com/cgi-bin/recipe.cgi?r=279467

Yellow Spice Grilled Chicken - (Ayam Panggang Bumbu Kuning)

2009-01-17T17:58:00.000-08:00

Ingredients :

1 whl chicken - (abt 3 1/2 lbs) cut 2 to 4 pieces
2 cup thick coconut milk
1 x lemongrass stalk bruised
3 x kaffir lime leaves
2 x cloves
2 x cardamom bruised
1 tbl tamarind juice
3 tbl vegetable oil
SPICE PASTE INGREDIENTS
3 x garlic cloves
8 sm shallots
5 x candlenuts dryly fried
3 tsp coriander seeds
1 tsp freshly-ground white pepper
1/4 tsp aniseeds
1/2 tsp cumin seeds
1/2 tsp nutmeg
1/4 tbl galangal
2 tsp ginger
2 tsp ground turmeric
1 tbl salt

Method :

* Stir fry the spice paste over medium heat with 3 tablespoons vegetable oil for a minute or two and then add the lemongrass, kaffir lime leaves, cloves and cardamom until fragrant.
* Add the chicken pieces and stir well until the chicken is half done. Pour in the coconut milk and tamarind juice. Cook until the chicken is almost done and the sauce is thickened, remove.
* On a barbeque grill or in an oven over moderate heat, grill the chicken until done while brushing it with the spices. Ready to serve.
* This recipe yields 3 to 4 servings.

by http://fooddownunder.com/cgi-bin/recipe.cgi?r=279445

Indonesian Schrimp Soup (Sop Udang)

2007-08-25T21:54:00.000-07:00

Ingredients

1/4 cup rice sticks, broken up
2 Tablespoons peanut oil
6 shallots (or an onion) thinly sliced
3 cloves garlic, crushed
2-inch piece of fresh ginger, grated
1 teaspoon ground coriander
1 teaspoon tumeric
2 cups fish stock
1 cup coconut milk
1 cup shrimp, cleaned, peeled, and split
1/2 cup bean sprouts
salt and pepper to taste
Garnish: 4 scallions, chopped

Directions

Break the rice sticks into a pan and cover with boiling water for 5 minutes--then strain. Reserve.
Fry the shallots and garlic for a few minutes in the oil, then add the ginger, coriander, and tumeric. Pour in the stock, bring to a boil, then reduce heat and simmer for 30 minutes. When ready to serve, add the rice sticks and the coconut milk and bring to a simmer for about 5 minutes. (If you bring the coconut milk to a boil, you'll use the coconut taste.) Toss in the shrimp and bean sprouts and simmer for 5 more minutes. Adjust the seasoning, ladle into bowls, and garnish with chopped scallions.

Rice With Spicy Chicken Soup (Bubur Ayam)

2007-08-24T00:51:00.000-07:00

Ingredients
4 Large Chicken Breast -- Cooked And Shredded
6 Cups Chicken Broth
1 Teaspoon Salt
3 Medium Shallot
2 Cloves Garlic
1 Teaspoon Ginger
3 Medium Macadamia Nuts
1/2 Teaspoon Turmeric
1/4 Teaspoon Cayenne
1 Teaspoon Soy Sauce
2 Teaspoons Peanut Oil
2 Teaspoons Water
Salt And Pepper -- To Taste
1 Bunch Scallion -- Chopped
Hot Sauce -- To Taste
Rice -- Cooked

Directions

Place shallots, garlic, ginger, nuts, turmeric, cayenne, soy sauce, oil, water, salt and pepper in a blender. Process to a smooth paste. Saute paste for 6 minutes. Add chicken, salt and stock. Simmer for 10 minutes. Serve with a scoop of rice on the bottom of a soup bowl, ladle over some soup, stir in the hot sauce and sprinkle with scallions.

Serves : 4

Oxtail Soup (Sop Buntut)

2007-08-23T21:29:00.000-07:00

Ingredients :

1 kg Oxtail / beef tail, cut into serving pieces1/2 tablespoon Chopped ginger1/2 Nutmeg, bruised1 Spring onion, cut into 2-3 pieces1 tablespoon Margarine200 g Carrots, cut into 3 cm piece, then halved or quartered250 g Potatoes, cut into 4-6 pieces, Salt to taste

Spice (ground)
6 Shallots
3 cloves Garlic
1 teaspoon Peppercorns

Garnishing
Fried shallots
Spring onions
Chopped Chinese parsley

Method :

Put oxtail in a pan with 2 liters water and bring to the boil.
Carefully scoop off and discard the scum floating on the surface.
Discard the stock and replace with 2 liters clean water.
Add chopped ginger, nutmeg and spring onion.
Cover the pan and simmer over low heat until tender.
Remove the tail, reserving 1 1/2 liters stock.
Bring the stock to the boil, then add oxtail.
Heat margarine and fry ground spices until fragrant.
Add to the boiling stock, then add carrots and potatoes.
Bring to the boil until the ingredients are thoroughly cooked.
Garnish with fried shallots, spring onions, and Chinese parsley.
Serve hot.