Babi Pongteh but... HALAAL~

sure boh..🤨

as the name says it, babi (means pig in malay), suggests that pork is presumably the star of the dish, so how did Azfar make it halal?

in this episode of BUT HALAL~, Azfar tried to mimic this traditional Peranakan dish by swapping out the babi with oxtail. and if you follow close to his recipe, you should be able to achieve a tender, fall-off-the-bone type of texture from the oxtail. he mentioned that this reminds him of his childhood dish: daging masak taucu, a little sweet-savoury, with hints of spices. for those avid eaters of babi pongteh, we are curious to know what you think of this recipe too! do try it out and let us know~

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@nomies.cooxtail is THE top tier beef cut for braised meat dishes... there I said it 🐄🐮 #pongteh #nyonya #peranakan #halalfood #sgfood #sgfoodie

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Oxtail (Babi) Pongteh

(serves 4-5)

1kg oxtail, soaked in water with 1 tbsp salt for 20 minutes
8 shallots, peeled
4 garlic cloves, peeled
3 tbsp oil
3 star anise
1 cinnamon stick
2 tbsp taucheo (fermented soybeans)
2 tsp dark soy sauce
1 tbsp light soy sauce
5 dried shiitake mushrooms, soaked
2 large potatoes, cubed
1 medium bamboo shoot, sliced
1-2 tbsp brown sugar
salt, to taste
water, as needed

directions

• in a pot, submerge cleaned and drained oxtail pieces in just in enough water to cover. bring to a boil and skim off any scum which comes up to the surface. turn heat down to a simmer, cover with a lid and cook for 1 hour or until the oxtail is tender but not falling off the bone. strain the oxtail and reserve the braising liquid

• pulse shallot and garlic in a food processor until coarse. alternatively, pound in a pestle and mortar

• in a wok or separate pot, heat oil and saute the onion and garlic paste until fragrant and translucent

• mash the taucheo using a fork to a paste. add into the wok along with dark soy sauce, light soy sauce and the braising liquid

• stir well and bring to a simmer. add in the parcooked oxtail and soaked mushrooms. cover and simmer for 20 minutes

• then, add in the cubed potato, bamboo shoots and brown sugar and cook until potatoes are tender and the gravy reduces into a thick, almost syrupy consistency

• season with a bit more salt as needed and serve warm