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SATOO

Sop Buntut

Sop Buntut

Ingredients (serves for 5)

For stock 

  • 2kg oxtail, washed
  • 4l water
  • 200g onion, sliced
  • 100g carrot, sliced
  • 100g celery, sliced
  • 40g nutmeg, crushed
  • 5 pcs, cloves
  • A pinch of salt and pepper

For complement ingredients 

  • 150g potato, diced and boiled
  • 150g carrot, diced and boiled
  • 60g tomato, sliced
  • 40g leek, sliced

Method 

  1. To prepare the stock, sautee onion, carrot, celery until the aroma released and pour into boiling water.
  2. Add oxtail, nutmeg and clove, season with salt and pepper and simmer for 2 hours.
  3. Strain the stock and separate the tender cooked oxtail.
  4. Serve with complement ingredients.

Tip 

  • As Indonesian likes it, serve with green chilli paste, melinjo (gnemon) crackers and lime.

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Phone

(62 21) 2939 9562

Location

Level 1

Operating Hours

6am - 12midnight

Buffet hours:

Breakfast
6am - 10am (Weekdays)
6am - 10.30am (Weekends and Public Holidays)

Lunch
12noon - 2.30pm (Weekdays)
12noon - 3.00pm (Weekends and Public Holidays)

Dinner
6pm - 10.30pm (Sunday to Thursday)
6pm - 11pm (Friday and Saturday)

Dress Code

Smart Casual

Smoking Policy

Smoking is not permitted in SATOO.