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Baba Nyonya 19th Century recipe


1 small ox-tail

½ tsp coriander

½ tsp tumeric

¼  cup cornflour

¼ tsp cumin

1 curry leaf, finely crushed

½ tsp fenugreek seeds crushed

¼ tsp mustard seeds crushed

¼ tsp chilli powder

Salt to taste

¼ cup vegetable oil

1 clove of garlic, finely chopped

1 onion, sliced

enough stock to cover ox-tail

1 tblsp soy sauce


1.     Wash cut ox-tail into sections, remove fat

2.     Combine cornflour with spices and rub into ox-tail

3.     Heat oil and sauté the ox-tail

4.     Add garlic and onions and pour in stock and simmer until ox- tail is tender, for 2 hours or use pressure cooker 30 – 40 mins

5.     Season to taste and add soy sauce at the end

*        Secret of Success

Using a pressure cooker guarantees tender ox-tail everytime and shorter cooking time