(Oxtail Curry with Coconut-Lemongrass Congee)
** Recipe from William Wongso “Ceritarasa” Cookbook
Ceritarasa Cookbook is a collection of alternative recipes from William Wongso’s cooking program on Metro TV. I got this special cook book as a giveaway after joining a cooking class featuring Indonesian food hosted by Ritz Carlton Portman in Shanghai. William was a guest chef at the hotel.
What amazes me is the collection of authentic Indonesian recipes in the cook book. The kind of “remaking” old recipes that is so uncommon that you will do not find in any regular Indonesian cook books. Such as Udang Bakar Asinan Jakarta, Gadon Daging, Sup Pangsit Jepara, Sambal Matah Keluak, Sambal Jamblang Jambal, Udang Bumbu Telur Asin, Picung Ikan and many other yummy recipes….
One particular recipe, though, caught my attention instantly. Being away from Indonesia for a while, I miss its variety of street food so desperately. The picture of the congee and oxtail curry (mixed with tofu and some sliced green chilies) in a tantalizing bright orange color, some banana leaves wrapping displayed on a weave tray somewhere in a wet market in Java. I wish I were there in the market capturing all the colors and scent of the market food… yummy yummy!
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BUBUR GURIH GLEWO BUNTUT
(for 10 portions)
* 400 grams rice
* 1.5 liter water
* 250 coconut milk (heavy)
* 3 pcs bay leaves
* 2 stalks lemon grass (bruised)
* 1.5 kg oxtails
* 300-500 ml water
* 250 coconut milk
* 3 pcs bayleaves
* 200 ml heavy coconut milk
* 15 pcs stink beans (optional) but to get that authentic flavors, this should be included
* 10 pcs tofu
* 2 stalks of lemongrass – bruised
* 150 gr red chilies
* 50 gr shallot
* 30 gr garlic
* 25 gr candlenuts
* 10 gr fresh turmeric
* 5 gr fresh galangal
* 4 gr Kaemferia galanga
* 1 gr coriander seeds
1.) Place washed rice in a cooker, add water, coconut milk, bay leaves, salt & bruised lemon grass. Cook until tender – congee consistency. Add more water if necessary while cooking.
2.) Cook oxtail in pressure cook (or cook on low fire) until tender. Keep the broth. Debone the oxtail. I keep them whole as it is nice to nibble on them later.
3.) Stir fry ground paste until fragrant, mix into the oxtail broth. Add coconut milk, lemongrass, bay leaves, put the oxtail back in. Add sliced stink beans, cut up tofu and the rest of ingredients. Let it simmer for a while. Add salt, sugar, pepper or maggi block to taste. I added a tiny bit of “terasi” or roasted shrim paste for stronger taste.
4.) Serve congee in a bowl – pour the curry with oxtail meat, tofu and boiled eggs. Sprinkle with “bawang goreng” or crispy fried shallot. Now you can pretend you sit in a food stall in a wet market somewhere in Java with a bowl of steaming hot bubur and a glass of piping hot tea….. second helpings, anyone?