Indonesian Oxtail Soup with Young Jackfruit in Coconut Milk

Sayur Gori Buntut Sapi Kuah Santan: A Rich and Flavorful Oxtail Soup Recipe

Indulge in a taste of traditional Indonesian cuisine with this delightful recipe for Sayur Gori Buntut Sapi Kuah Santan, a savory and aromatic oxtail soup simmered in a rich coconut milk broth. Combining tender oxtail with the subtle sweetness of young jackfruit and a blend of aromatic spices, this dish offers a hearty and comforting meal. Here’s how you can prepare it at home:

Ingredients:

• Oxtail: 1/5 kg (approximately 200 grams)
• Young Jackfruit: 1/2 medium-sized piece, peeled and cut into chunks
• Coconut Milk: 1 packet (about 200 ml) – Kara brand or any other brand of your choice
• Lemongrass: 2 stalks, smashed
• Galangal: 1 thumb-sized piece, smashed
• Sweet Soy Sauce: 2 tablespoons
• Ground Spices:
  • Shallots: 6 pieces
  • Garlic: 5 cloves
  • Red Chilies (Kriting): 10 pieces, adjust to taste
  • Bird’s Eye Chilies: 6 pieces, adjust to taste
  • Candlenuts: 5 pieces
  • Ginger: 1 thumb-sized piece
  • Coriander Powder: 1/2 teaspoon
  • Salt: 2 teaspoons
  • Granulated Sugar: 1 teaspoon

Instructions:

1. Prepare the Oxtail: Begin by boiling the oxtail in a large pot until tender. To reduce the strong odor, add a few pieces of smashed ginger to the boiling water. Be sure to keep the broth as it will be used later in the recipe.

2. Prepare the Young Jackfruit: Clean the young jackfruit, cut it into bite-sized pieces, and boil until it is tender. Drain and set aside.

3. Blend the Spices: In a blender or food processor, combine shallots, garlic, red chilies, bird’s eye chilies, candlenuts, ginger, coriander powder, salt, and sugar. Blend into a smooth paste.

4. Cook the Spices: Heat a little oil in a large pan over medium heat. Add the spice paste, lemongrass, and galangal. Sauté until the mixture becomes fragrant and the oil begins to separate.

5. Combine Ingredients: Pour in the coconut milk and the reserved oxtail broth. Stir to combine everything well.

6. Add the Oxtail: Introduce the cooked oxtail to the pan. Adjust the amount of additional water if needed, depending on your preference for the soup’s consistency.

7. Simmer and Flavor: Add the boiled young jackfruit to the pot. Stir in the sweet soy sauce for added depth and a touch of sweetness. Gently mix to avoid breaking the jackfruit pieces.

8. Final Adjustments: Let the soup simmer until it reaches a boil. Taste and adjust seasoning if necessary, adding more salt or sweet soy sauce to suit your taste.

9. Serve: Once the soup is flavorful and well-seasoned, remove from heat. Garnish with fried shallots before serving for an extra crunch and layer of flavor.

10. Enjoy: Serve hot, and enjoy this hearty and comforting oxtail soup as a perfect dish for a family meal or special occasion.

This Sayur Gori Buntut Sapi Kuah Santan is sure to impress with its depth of flavor and satisfying combination of ingredients. Whether you’re revisiting a classic favorite or trying it for the first time, this recipe promises to be a delightful addition to your culinary repertoire. Happy cooking!