Anita Sarawak shares her favourite dish.

SIPUT SARAWAK'S OXTAIL

SERVES 4 – 5 PREPARATION TIME 20 MINUTES COOKING TIME 2+ HOURS

INGREDIENT

1kg oxtail, cut into 4cm lengths
1 onion (100g), cut into thin wedges
1 bay leaf
½ tsp black peppercorns
80ml sweet soy sauce
40ml (2 ½ tbsp) white vinegar
100ml thick coconut milk (optional) salt and pepper to taste

METHOD

1. Cut away any visible fat from the oxtail. Place in a pan, cover with 2.5 liters of water and bring to boil. Add onion and bay leaves, simmer for 2 hours or until tender.

2. Remove oxtail from the saucepan. Simmer remaining liquid until reduced to about 600ml. Add black peppercorns, sweet soy sauce, vinegar and salt.

3. Place oxtail in serving dish and spoon gravy over. If desired, drizzle with coconut milk.