Ekor Daging Masak Kicap


2kg of Oxtail
2 Litres of Water
4 Garlic Cloves, Chopped
2 Red Onions, Thinly Sliced
1/4 Cup of Sweet Soy Sauce
4 Tablespoons of Oyster Sauce
1 Tablespoon of Thick Dark Soy Sauce
4 Tablespoons of Light Soy Sauce
1 Heap Tablespoon of Cornflour
1 Tablespoon of Ground Black Pepper
Salt and Sugar To Taste
Garnish with Chili and Spring Onions
Make sure to cook it on low fire for about 1.5 hours to 2 hours to achieve that juicy and tender meat that falls off the bone.


1.In a bowl, sprinkle salt and pepper on the oxtail. Mix well and set aside.
2.In a pan, add in some vegetable oil and heat until smoking. Add in the oxtails cook it until golden brown on all sides. About 3 minutes on each side. Then, remove the oxtails.
3.In the same pan, lower the heat and add in the garlic and all the oxtails along with 1.5 liters of water, sweet soy sauce, oyster sauce, dark soy sauce, light soy sauce and bring to a boil for 1.5 or 2 hours until the meat is tender. Should the water get too little, just add in remaining water.
4.In a bowl, add in 1 tablespoon of cornflour with about 50ml of water and mix well.
5.Once the meat is tender, taste and adjust the flavoring accordingly. Proceed to add in the cornflour mixture to thicken the sauce along with the sliced onions.
6.Garnish with sliced chillies and chopped spring onions.


Ekor Daging Masak Kicap, also known as Oxtail in Soy Sauce.
This delicious dish is so easy to make but so full of flavor. Take your time making this dish to get your oxtails tender and falling off the bone. If you aren’t a fan of oxtail, you can always opt to use beef or lamb instead. It will taste just as good!
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