Oxtail Soup

Serves 4


Ingredients:

3 tbsp margarine
1 large oxtail, cleaned & cut into serving pieces
250g carrots, cut into 5cm thick strips
2 sticks celery, finely sliced
8 shallots, sliced
10 black peppercorns
5 cloves
1 tsp ground nutmeg
1 small turmeric leaf
2.5cm piece galangal, lightly crushed
3 tbsp light soya sauce
salt to taste
6½ cups (1.6 litre) water
60g transparent vermicelli


Method:

1. Heat margarine over medium flame. Add oxtail and fry till well browned all over.
2. Add remaining ingredients, except water and vermicelli. Fry for 8-10 minutes, then reduce heat.
3. Stir in water. Simmer covered for 3 hours till meat and vegetables are very tender.
4. Add vermicelli. Simmer 5 minutes, stirring frequently. Adjust seasoning.
5. Dish up and serve hot.