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Oxtail

  • Oxtail 1000 g

Soup Base

  • Black Bean, soaked 100 g
  • Burdock, 1cm cubed 300 g
  • Carrot, 1cm cubed 200 g
  • Water 3000 ml
  • Knorr Chicken Seasoning Powder 15 g

Before Serving

  • Coriander Leaves 10 g
  1. Oxtail

    • Heat up corn oil in sauce pan, grill oxtail until fragrant and brown.
    • Set aside for later use.
  2. Soup Base

    • Pre-heat steamer, add in all ingredients into soup pot.
    • Steam for 1 hour 30 minutes.
    • Add in seasoning and steam for another 30 minutes.
  3. Before Serving

    • Transfer to soup bowl and garish with coriander leaf.
    • Ready to serve.