When grilled oxtail soup or rice may be used. This one is completely flavored oxtail and rice stuffed in a crispy batter and then baked. Of course, the stronger the taste the delicious spicy flavor was accompanied by a bite. The more delicious with the sauce and vegetables.
Ingredients:
150 ml coconut milk (adjust to the type of rice)
150 ml broth
150 g of rice fluffier, washed, drained
2 bay leaves
Two lime leaves
1 stalk lemongrass, crushed
1 tablespoon vegetable oil
150 g oxtail, boiled until tender
banana leaf
Puree:
2 cloves garlic
3 red onions
2 red chilies
1 cm turmeric
1/4 teaspoon nutmeg
1/4 tsp coriander
1/2 tsp salt
How to make:
Boil the coconut milk, broth, bay leaves, lime leaves and lemongrass.
Enter the rice, stir until the liquid runs out. Lift.
Steam heat until cooked in the steamer. Lift.
Saute the spices until fragrant. Insert the tail meat, stir until the flavors to infuse. Lift.
Take a piece of banana leaf, rice evenly over it.
Place the seasoned meat in the middle tail. Roll up neatly and concisely. Hook both ends.
Grilled over hot coals until somewhat dried banana leaves. Lift.
Serve warm with sauce and fresh vegetable salad.
For a Roll
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