Sop Buntut (Oxtail Soup) with Carrots and Potatoes

Blanch the oxtail: Bring a pot of water to a boil. Add the oxtail and boil for 5 minutes. Drain the water and rinse the oxtail thoroughly. This helps remove impurities.

In a large pot or Dutch oven, heat the vegetable oil over medium heat. Sauté the garlic, shallots, ginger, and galangal until fragrant.

Add the blanched oxtail to the pot and stir well to coat with the spice mixture.

Pour in the water. Add cloves, cinnamon stick, and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for about 2-2.5 hours, or until the oxtail is very tender.

Add the carrots and potatoes to the soup. Continue to simmer for another 20-30 minutes, or until the vegetables are tender.

Season with salt, sugar, ground white pepper, and ground nutmeg. Adjust the seasoning to your taste.

Remove the bay leaves and cinnamon stick before serving.

Serve hot, garnished with chopped green onions, celery, and fried shallots. You can also add a squeeze of lime juice for extra flavor.