Hiya peeps! What's up? This week has been very hectic for me for there was also school on Saturday! So much of being dedicated huh? Anyway, in this entry, I would like to post something which is very much related to the title.
I believe that everyone is very familiar with the Moos. I like to describe them as very interesting, especially those from the Freesian bred. With that black and white patterns on the skin, they appear very cute-looking to me. Call me a Moo-freak but they are just cute. End of discussion. However, Mr KHz tends to view the Moos differently. Just by looking at them, he can give you a long list of dishes possibly done using parts of the Moos family. To him, the Moos are superbly delicious! Hence this entry on a dish that I have prepared for his supper last night and he gave it 8/10 rating. What? You like the Moos as steak too? I don't blame you. They actually taste superb( and this entry has actually made me craving for my Mak's 'Rendang Pulau Besar').
To share Mr KHz's passion on dishes involving parts of the Moo family, here's the recipe, originally taken from Kimball Recipe Booklet-Vol.1., if you wish to try.
I believe that everyone is very familiar with the Moos. I like to describe them as very interesting, especially those from the Freesian bred. With that black and white patterns on the skin, they appear very cute-looking to me. Call me a Moo-freak but they are just cute. End of discussion. However, Mr KHz tends to view the Moos differently. Just by looking at them, he can give you a long list of dishes possibly done using parts of the Moos family. To him, the Moos are superbly delicious! Hence this entry on a dish that I have prepared for his supper last night and he gave it 8/10 rating. What? You like the Moos as steak too? I don't blame you. They actually taste superb( and this entry has actually made me craving for my Mak's 'Rendang Pulau Besar').
To share Mr KHz's passion on dishes involving parts of the Moo family, here's the recipe, originally taken from Kimball Recipe Booklet-Vol.1., if you wish to try.
OXTAIL STEW
Ingredients:1.2 kg ox tail (blanched in boiling water for 3 minutes and drained)
200g tomato puree
1 can of whole tomatoes (chopped)
2 onions (finely chopped)
4 pips of garlic (finely chopped)
2 carrots (sliced into rings)
3 potatoes (cut into wedges)
2 pieces of dried bay leaves
1.5 litre water
2 beef stock cubes
2 tbsps of cooking oil
salt and pepper to taste
Method:
- Heat the oil and saute the onion pieces till fragrant. Put in water and bring to a boil.
- Add in the ox tail pieces and bring to a boil again. Add in bay leaves, lower the heat and put on the lid. Simmer for 1 hour.
- Then, add in the chopped tomatoes, tomato puree, carrots, potatoes and beef stock cubes. Put the lid and continue too cook until the oxtail is tender. Season with salt and pepper.
- Serve with slices of french loaf.
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