Sop Buntut

Indonesian oxtail soup slow-braised with cloves, nutmeg, and celery until the meat falls from the bone.

Ingredients

• 600g firm tofu
• 2 cups fried shallot crackers (krupuk)
• a handful of sliced galangal
• 2 tsp ground cumin
• 2 tbsp coconut oil
• 2 cherry tomatoes, chopped
• a handful of fresh kaffir lime leaves, chopped
• a generous spoonful of coconut cream
• 2 cups chicken stock
• 1/2 tsp palm sugar
• 2 long beans, chopped
• sambal, to taste

Instructions

1. 1

   Heat neutral vegetable oil in a large pot over medium heat and cook the sliced lemongrass and minced garlic gently until soft and fragrant.

2. 2

   Stir in the tamarind paste and coriander seeds, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the firm tofu and cherry tomatoes, stirring well to coat everything in the spiced base.

4. 4

   Pour in the coconut milk, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the firm tofu is tender, about 3 hrs.

6. 6

   Stir in the compressed rice cakes (lontong) and continue simmering for a few minutes more, until heated through.

7. 7

   Finish with the crispy fried shallots and adjust the seasoning to taste.

8. 8

   Ladle into bowls, scatter over the kaffir lime leaves, and serve piping hot.

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