印尼牛尾汤 (Indonesian Oxtail Soup)

 说起这道汤，就不得不提一位格友，

那就是Phong Hong Bakes 的Phong Hong ,

安迪就是到她家听她讲八月十五（屁股）的滑稽故事，

然后顺道也把这好好喝的汤给带回来。

One of the reasons I decided to make this soup was because I saw this soup at Phong Hong's blog. Her funny story there had me laughing hard.

这汤是一道很赞的靓汤。

里边的辛香料如：桂皮，丁香，豆蔻粉；

加上牛尾骨的鲜甜，大葱，红，白萝卜的互搭；

经过慢熬，那股香醇，真的非笔墨所能形容。

This is actually a really delicious soup. The spices add flavor to the soup, while the onions, carrots and radishes also make a good combination with the soup. The smell that wafted out of the kitchen as the soup was broiling......mmm!

Sop Buntut (Indonesian Oxtail Soup)
Recipe source :  Phong Hong Bakes  Daily Cooking Quest

Ingredients :
- 1 kg oxtail
- 2.5 litre water
- 2 tbsp oil
- 1 cinnamon stick
- 5 cloves
- 1 teaspoon nutmeg
- 250g carrots, peeled and cut into 1 inch rounds
- some celery, thinly sliced (my addition)
- 250g potatoes, peeled and cut into 8 wedges per potato (I substituted with daikon cut into cubes)
-1 tbsp salt
- 1/2 tbsp sugar
- 1 tsp ground white pepper

Grind the following into spice paste :
- 10 shallots
- 5 cloves garlic
- 1 inch ginger
- 1/2 onion  ( I used 1 onion because PH suggested using more onions, and it really turned out well)

Garnish and accompaniments
- 1 tomato, cut into small slices (I omitted)
- 1 scallion, thinly sliced
- 2 Chinese celery, thinly sliced
- 1 lime, cut into wedges (I omitted)
- Deep fried shallots

Chili Sauce (mix the following)(I omitted)
- 4 tbsp sweet soya sauce
- 4 Thai chilies, seeded and thinly sliced

 牛尾骨，可以在超市买得到。

豆蔻粉，桂皮，丁香

Method :
1. Boil oxtail and water in a pot. Reduce heat and simmer for 30 minutes or until oxtails are cooked and tender. Remove oxtail from the stock and set aside. Strain the stock to get clear broth. Return the broth and oxtails back to the pot.

2. In a frying pan, heat oil and saute spice paste, cinnamon stick, cloves and nutmeg until fragrant, about 5 minutes. Add this to the pot of oxtails.

3. Bring the oxtail and broth back to a boil. Add carrot and potatoes and season with salt, sugar and ground white pepper. Reduce heat and cook until carrot and potatoes are cooked and tender, but still quite firm, about 20 minutes. Adjust salt and sugar as needed.

4. Turn off the heat. Serve the soup with slices of tomatoes, scallion, and Chinese celery. Sprinkle the soup with some deep fried shallots. The soup is best eaten still piping hot with a bowl of steamed white rice accompanied with the chili sauce and a squeeze of lime juice.

 安哥对这汤赞不绝口，已经被列入安家的招牌汤了。

谢谢Phong Hong的美好分享。

 My hubby loves this soup very much. Thank you Phong Hong for this selfless sharing!

虽然跟一般的西餐馆比起来，略有不同，

不过它独特的鲜味一点都不逊色。

It might be somewhat different from the Oxtail Soup served at Western restaurants, but it is still definitely a keeper recipe.