I’m not sure about you guys, but I’ve had many a moments when I was trying out some dish at a restaurant or diner and immediately told myself, “Man, I’ve gotta cook for myself a pot of that!” This classic oxtail stew is basically one of the very many “recipe cracking” episodes I have of late. Thankfully, this is very simple and rustic food to begin with and thus, very forgiving. The ingredients are also fairly straightforward , all clearly “observable” against the rather clear soup base. The latter I thought, was interesting as most of the oxtail stews I’d had, some of which I’d featured on my blog here and here are more richly coloured. Everything is conveniently cooked in one pot, my trusty Le Creuset round casserole, most of the time in the oven. No fuss at all!
Melaka is a unique city and a melting pot of all sorts. Being strategically positioned along the Straits of Malacca which was named after the city, it attracted people from all over the world in search of opportunities for better living, trade and territorial occupancy. Like Singapore and Penang, Melaka was an important trading post and pit-stop for the Maritime Silk Road, promoting interaction and subsequently, the forging of blood ties between the folks of the Far East from China and Siam, with those from India and even as far as Europe. One of the earliest to have reached were the Portuguese, who colonised Melaka for more than a century from the 1500s. As a mark of commemoration to celebrate the long time establishment of the Portuguese heritage in this UNESCO historic city, Casa Del Rio Melaka is running a special feature called “A Taste of Portugal” at their River Cafe and River Grill restaurants, paying homage to the Portuguese influence on Melaka. For the first night upon our arrival, we were enthralled by a Portuguese Wine Pairing Degustation, specially created by Chef Micael Valentim who was flown in from Portugal precisely for the occasion. It was a wonderful night which celebrated authentic Portuguese cuisine with Portuguese wine.