Asam Pedas Ekor
1 kg ox tail
5 red onions
5 cloves garlic
150 g minced chili / chili paste
2 inch ginger
750 ml water
1 bunch coriander leaves
1 stalk torch ginger cut into 4
2 stalks lemongrass
2 tamarind to taste
5 tbsp cooking oil
Gula Melaka to taste
salt to taste
Blend red onion, garlic, ginger and galangal finely with Turbo Chopper.
Coarsely crack the lemongrass.
Chop torch ginger flower into four.
Heat up the TupperChef® Pressure Cooker with 5 tablespoons of oil.
Once heated, put in the chili paste, mix well and let it cook till the oil breaks.
Then, pour in the blended ingredients and combine well.
Next, add ox tail and water.
Close the lid and switch the pressure to number 2.
Let Asam Pedas Ekor to cook for about 45 minutes.
Allow the pressure to decrease before opening the lid.
Turn on the fire and add in the coriander, torch ginger, tamarind peel, tamarind, Gula Melaka and salt to taste.
Over low flame, let the sauce simmer for 5-7 minutes.