Tag: rice

Jamaican Oxtails

If you want authentic Jamaican oxtails, follow this recipe! It took me forever learning from people who either live in Jamaica or grew up there!

Serves 3

About 3 lbs oxtail

Season salt

Adobo

Seasoned meat tenderizer

Cayenne pepper

Pepper

Garlic salt

1/4 cup red peppers

1/4 cup green peppers

3 garlic cloves (or more 😝)

3-4 sprigs fresh thyme

2 scallions

Scotch bonnet pepper sauce to taste or use whole fresh

Browning sauce (however much you prefer) I used about 2 tbsp

Olive oil

4 cups hot water

4 tbsp ketchup

4 tbsp soy sauce

1 tsp Worcestershire saice

1 tbsp brown sugar

1/2 14 oz can Butter beans

In a bowl, mix oxtails with seasoned salt, adobo, garlic salt, seasoned meat tenderizer cayenne pepper and pepper. Chop the onion, peppers, scallions and garlic, scotch bonnet sauce, thyme and browning sauce. Mix together and let marinate at least half an hour. Put olive oil to pan (just enough to sear), once it’s hot, begin placing just the oxtail in the pan. Leave the marinade for later. Continuously flip the oxtails every 10 minutes for about 45 minutes. Add in the hot water and remaining ingredients from the marinade. Cover and Simmer for about half an hour while checking on it periodically. In a small bowl add ketchup, brown sugar, Worcestershire and soy sauce. Once combined, add to the pan and stir. Cover and cook another 45 minutes, checking periodically. Add in about half a 14 oz can of butter beans. Cook for another 45 minutes until gravy is thickened and meat is super tender (I cooked mine for about an hour and 15 minutes to make fall of the bone oxtails 🤤) serve with rice and enjoy!

P.S. I also added more adobo, pepper and scotch bonnet sauce to the gravy near the end to ensure flavorful sauce ❤️

Japanese Curry

If you want to try an authentic Japanese dish, please follow this recipe. My good friend who is also from Japan confirmed that this is a great recipe 🙂

Serves 2,

Ingredients:

1 tbsp oil

1/4 cup chopped onions

1/4 cup chopped carrots

1/4 cup chopped potatoes

Salt and pepper to taste

2 garlic cloves (or more hehe)

1 tbsp butter

1 1/4 cup water

2 springs thyme

half a chicken breast

1 1/2 bars of Golden Curry Japanese curry mix (I bought it from Walmart)

Seasoning for Chicken

Adobo to taste

Pepper to taste

Garlic powder to taste

First pre-heat skillet on medium heat until hot. Add any type oil you prefer to pan. Once pan is hot, add onion, chopped carrots, and chopped potato. Add salt and pepper. Saute for 6-8 minutes until the onions are soft, then add in chopped garlic and butter and cook for about a minute while stirring constantly. Add 1 1/4 cup water, thyme, and add seasoned chicken. Cover and let simmer for 10-15 minutes until the veggies are soft and the chicken is cooked. I flipped the chicken every 5 minutes. After the chicken is cooked, take out and cut (if you prefer) and return to the pan. Turn off the stove and add in Golden Japanese Curry bricks. Stir constantly while curry base melts for about 5 minutes. Add salt and pepper if needed. Serve with rice 🙂