Instructions
- 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.
Ingredients
- 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