The rain continues today but I’m not complaining as such cool and nice weather is short-lived here. Even Abbey, our scottish terrier, is enjoying it too. She’s been lazing atop her favourite towel under the dining chair almost the entire day, a change from most days where she has to constantly move around the apartment to find breezy spots for her naps.
There’re several chunks of an oxtail which have been in cold storage for some time now and what better time than to make it for dinner this evening. Although it takes almost three hours to cook this soup, a flavourful bowl of Oxtail Soup is truly heart-warming on an evening like this so it’s definitely worth the effort !
OXTAIL SOUP (ASIAN STYLE)
1kg oxtail, cut into chunks
1 big onion, chopped
2 garlic, skin removed & chopped coarsely
1 thumb ginger, sliced
3 stalks coriander, keep lower half with roots and reserve top half with leaves for garnishing
1 small cinnamon stick
1 anise star
1/2 teaspoon peppercorns, crushed
1 litre hot water
250 ml chicken or beef stock
2 large tomatoes, cubed (or some cherry tomatoes)
1 medium carrot, cubed
1 medium radish, cubed
1 large potato, cubed (optional)
salt and pepper to taste
1) Trim off excess fats from oxtails, wash thoroughly, pat dry and season it with salt, pepper and chinese cooking wine. Set aside while you prepare the rest of the ingredients.
7) Garnish with chopped coriander.
Daniel 2:21-23 (New International Version)
21 He changes times and seasons;
he deposes kings and raises up others.
He gives wisdom to the wise
and knowledge to the discerning.
22 He reveals deep and hidden things;
he knows what lies in darkness,
and light dwells with him.
23 I thank and praise you, God of my ancestors:
You have given me wisdom and power,
you have made known to me what we asked of you,
you have made known to us the dream of the king.