Masak Ekor Asam Pedas: Malaysian oxtail in tamarind juice

Malaysian oxtail in tamarind (asam) juice is a festive dish: when you slaughter an ox, you might as well cook it real good. Gently simmered in fresh tamarind juice the oxtail acquires its flavour from the galangal root, kaffir lime leaves, lemon grass, chilies and unripe black peppercorns.

I serve it with a sprinkle of chopped coriander, never a foreign flavour in South East Asian cuisines.

Here I served alongside with Indo-Malaysian potato curry (top) and nice long-grained rice cooked the Asian way.