Nostalgia: Sop Buntut (Oxtail Soup)

For all the indonesian kids out there who grew up eating sop buntut...tell me...isn't it soo damn good!? I can remember fondly the number of times I would request sop buntut when my mba (housekeeper) would ask what I'd like for dinner. I think she came to a realization where asking wasn't even necessary anymore. It was sop buntut, emping, and a steaming bowl of jasmine rice...Mmmm. So what's a girl gotta do to get what she's craving for? Well, I just have to make it myself.

I learned how make sop buntut when I was 11. The ingredients are easy to find and its a soup...all you have to do is pretty much throw everything into the pot and let it do its magic. You need oxtails, nutmeg, cloves, garlic, mirepoix (onions, carrots, celery) ginger, peppercorns, salt and a little sugar. I let everything simmer for 3-4 hours on very low heat. A little trick I picked up from my mom is to put chinese ceramic spoons (the more the better) into the pot too! Ceramic absorbs a lot of heat and so it'll bring up the temperature in the pot even faster thus cooking it faster and making the meat a lot more tender.

This is my version of sop buntut...I jazzed it up a little with celery leaves and drops of extra virgin olive oil. I bet my mba would be proud (:

all its missing is emping (belinjo nut cracker)


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