Ekor Daging Masak Kicap
Ekor Daging Masak Kicap, also known as Oxtail in Soy Sauce is an all time favorite Malaysian dish. We incorporate soy sauce in many of our dishes as it’s just brings all the flavors together. You can even replace it with chicken, venison or a meat of your choice. It’s super kid friendly and loved by so many! Try this out for yourself and let us know what you think!
- Prep Time: 20 Minutes
- Cook Time: 2 Hours
- Total Time: 2 Hours 20 Minutes
- Yield: 6-8
- Category: Beef
- Method: Intermediate
- Cuisine: Malay
Ingredients
2kg Oxtail
2 litre of water
4 garlic cloves, chopped
2 red onions, sliced thinly
1/4 cup sweet soy sauce
4 tablespoons oyster sauce
1 table spoon thick dark soy sauce
4 tablespoon light soy sauce
1 tablespoon corn flour (heap)
1 tablespoon ground black pepper
salt and sugar to taste
Garnish
Chili and Spring onions
Instructions
1) in a bowl, sprinkle salt and pepper on ox tail and set aside
2) in a pan, add in some vegetable oil and heat pan until smoking and brown ox tail by batches until golden brown on each side. Maybe about 3 minutes on each side.
3) in the same pot, reduce the heat to medium and add in garlic and place all the ox tail in with 1.5 liters of water, sweet soy sauce, oyster sauce, thick dark soy sauce, light soy sauce and bring to a boil for 1.5 hours to 2 hours until meat is tender. Should the water become to little, add in remaining water
4) in a bowl, add in one heap table spoon of corn flour with about 50ml water and mix well
5) Once the meat is tender taste and adjust flavour accordingly proceed to add in the corn flour mixture to thicken the sauce and sliced onions
6) Garnish with sliced chilies and chopped spring onions
Notes
Add in some sliced chilies as garnish it you’re looking to have a kick to your dish. If you like spicy food, throw in some chilies!
Keywords: Ekor Daging Masak Kicap
