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  • Asam Pedas Gravy with Bone Marrow

Asam Pedas Gravy with Bone Marrow

Posted on Oct 21st, 2013
by Brian Kennett
Categories:
  • Main Course Recipes

Asam Pedas Gravy with Bone Marrow

Remember Tioman Island blog.

Remember this dish below – the delicious Asam Pedas Oxtail dish.

The 'real deal' - the dish Mary and I had at Tunamaya Resort. Bloody Chef lied and did not share his recipe despite me sharing my photos
The ‘real deal’ – the dish Mary and I had at Tunamaya Resort. Bloody Chef lied and did not share his recipe despite me sharing my photos

Mine clearly looks a lot different – bit more turmeric, no bones per se. So slight issue I have is getting access to bones in Singapore. The ones in Malaysia had like huge lumps of steak hanging from them, and bones marrow galore – here in Singapore I find the oxtail bones to be like those of a whippet dog – tiny. So improvise whilst still trying to keep a flavour something similar to the experience – why…

See those bones with the hollow down the middle - yep that is where I have pushed all the bone marrow out - these are your 'target' bones to purchase, the ones with the circular hole down them
See those bones with the hollow down the middle – yep that is where I have pushed all the bone marrow out – these are your ‘target’ bones to purchase, the ones with the circular hole down them

Because my poor Ollie didn’t benefit from having this dish in Malaysia. Mary and I wolfed it down night No.1.

We talked and talked about how good it was, and on last night we all three ordered it – woo hop – woo NOT, they had run out. Ollie missed his chance.

As today was his birthday, as a special treat I tried to recreate the experience – and it turned out pretty damn close and pretty damn good.

Have a go yourself – a taste of the islands of Malaysia.

My version of Asam Pedas Gravy with Oxtail.

Here is my version of the said dish. Yep looks very different - damn I wish I knew why - still, it was flipping delicious with thumbs up from birthday boy
Here is my version of the said dish. Yep looks very different – damn I wish I knew why – still, it was flipping delicious with thumbs up from birthday boy

You will need to feed 4-6;

  • 4 packs of oxtail’s – look for the ones with the nice circle down the middle, meaning there is bone marrow in there
  • 3 flank steaks

Take a big pot and load all these in, cover with water and add a good pinch of salt. Bring to the boil, lower to a simmer and leave those bad boys going for as long as possible. When I say as long as possible, try 4-5 hours. Keep topping the water as it will evaporate.

A struggle here to get good bone marrow - you have to hunt - so I had to improvise. You want the hollow bones - this is where the bone marrow lives...
A struggle here to get good bone marrow – you have to hunt – so I had to improvise. You want the hollow bones – this is where the bone marrow lives…

Whilst that is happening:

No1;

  • an inch of galangal roughly chopped
  • an inch of ginger roughly chopped
  • 3 small red onions roughly chopped
  • 1 tablespoon of turmeric
  • 1 lemon grass stalk peeled and chopped roughly

Throw all of these in to a blender and blitz to a paste. Set aside, but before you do just have a wee smell of that – hmmmmmm.

No2;

  • 8 dried chilis – get those soaking in some cold water

Once they have soaked for 30 or so minutes, stick them in a blender with a little coconut cream and blitz to a paste – set aside

No3;

  • A carton of coconut cream
  • A packet of desiccated coconut that you need to brown in a dry hot pan – literally toasting it

Mix these together and set aside.

No4;

  • Knock up about 2 cups of tamarind juice – yep taking the paste and ‘rinsing’ with your hands to remove the seeds (discard) and leaves the sour paste

 

OK you are now ready to go after the 4-5 hours of bone boiling, drain those and the flank steaks.

Push out the bone marrow from all the bones.

Break up the ever-so-soft flank steak in to thin strips.

Out with your wok – and add in some Ghee or butter with some oil (please try to get Ghee though). Heat this up.

Add in No1 paste and fry off until you smell this amazing fragrance filling your kitchen.

Add in No2 paste and again fry off until you see the chili is cooked.

Add in No3 paste and stir through until warmed.

Add in No4 paste and and again stir through until warmed.

That is your Asam Pedas Gravy – Kennett style.

To this add all the flank steak and bone marrow – stir stir stir.

Add in 4 Kaffir Lime leaves at the end and again stir stir stir – you are done.

I served this up with some plain white rice – it was a knockout. Ollie had a lovely special Birthday dinner, and maybe even got to remember Tioman at the same time. I really think you’ll like this one.

Yep agreed a little on the ‘hard’ side as not a packet sauce in site, but it is worth it in the end!

I tried to make it easy with the 4 stage process for the pastes – just follow that one at a time, and add in order one at a time – hey presto!

Please try – Please enjoy!!!

 

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Brian Kennett

Father of 3. All my kids are mixed, with English-Japanese, and English-Filipino - a recipe in the making there. I have been cooking since a small lad, as guided by my Nan and my Mum - gradually that morphed through exposure to Thai cooking from a lovely lady called Da in Margate. I used to hang out in her restaurant and watch the techniques. So the 1+1= greater than 2 occurred - Mum/Nan/Da - off I went in to the world of Asian cuisine. Moving to Asia in early 2000's clearly has brought that on somewhat - we travel continually, and eat locally and therefore have exposure to more and more new things. I have lived my dream and written a cook book whilst here, an amazing experience and all for a good cause too as I raised a lot of money for charity. My blog is now hopefully turning in to book number 2. Watch this space. I hope you enjoy my passion.

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About

About

Is Life a Recipe is all about food. It's my personal experiences from my travels across Asia, and beyond. You'll see reviews of restaurants, reviews of hawkers and coffee shops, reviews of countries, reviews of food stalls, my travel experiences and recipes that I have created following those experiences. My recipes are Asian in nature, recreations of food I have eaten, Asian fusion options, and supposed to be simple and fun. ENJOY!!!

Check out my recipe on ExMagazine

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