Buntut Balado ( Spicy Oxtail in Chilis)

One of My husband's fave dish is oxtail..Normally eat as oxtail soup but i prefer to make them into something spicier and hot. (Poor hubby...he always got his head wet while eating my spicy dish ;p) But, nevertheless...It's clean till bones left..Will share the recipe here, maybe someone wanna try to bring it up in the dining table, good for lunch or dinner...but, never on breakfast, ok?!

Buntut Balado

* Spicy Oxtail in Chilis *

The Ingredients

• 500 Pounds fresh Oxtail


• 250 gr Ground Chilis


• 50 gr Ground Chili Padi


• 3 Kaffir leaves


• 2 pieces cloves


• 1 Tbsp Ground Coriander


• 1 Tbsp Ground Shallot


• 1/2 Tbsp Ground Garlic


• 1 stalk of Lemongrass


• 2 medium Ripe tomatoes


• 1/2 tsp Shrimp paste


• 2 tbsp lime juice


• 100 gr gula melaka ( it may substitute with brown sugar)


• Salt, Pepper to taste


• Cooking oil


• Enough water

How To Make

1. Boil the oxtail in a large pan until all cover with enough water. Strain, then throw the water. Take another amount of water then put the oxtail follow with Corriander, half of Gula melaka, cloves, a little bit of salt. Let the water and all the spices absorb. If the oxtail still hard, bring another water simmer again until its completely tender. Set aside.


2. Prepare the Sambal Balado. Roughly cut the tomatoes. Pound the lemongrass stalk(the white part only) until its bruise. In a medium saucepan. Pour the oil (i suggest quite a lot, since it will bring up the chili taste), follow with Gound shallots & Garlic. Fry them till fragrant but avoid browning. Pour both ground chilis, gula melaka, slices tomatoes, shrimp paste, Kaffir leaves, Lemongrass. Stir untill all mixed well. Give some water bring to simmer. Don't forget to taste. Last, give in the lime juice. ( The Sambal Balado Shall be oily, not watery).


3. While shimmering the sambal balado, Put some cooking oil into a shallow pan. Wait until smoke emerge then deep fry the oxtail, use a big heat so it'll crunchy-dried outside but still tender inside. Don't fry too long, 1 minutes shall be enough.


4. Presentation: In a medium saucer put the Smabal Balado as base cover than place the oxtail to cover the surface. very nice serve with White rice.

Notes: For anyone who can't bare the chilis sensation, they may add more tomatoes. It'll reduce the hot stink.