It is a simple soup of boiled oxtails simmered in Asian spices, ginger, dried shiitake mushrooms and peanuts, definitely you won’t go wrong on this one it’s just the blend of spiced and preparation that makes this dish awesome. Oxtail alone gives a lot of flavour, the amount of collagen you can get on this cut is amazing, giving a nice thick texture and volume to the soup. The shiitake also plays a big part on the dish giving it an earthy mellow flavour combine that with spices that blend well with each other the result is this umami filled soup dish that is out of this world.
I have been to Hawaii a couple of times and still plan to go back in the future, hopefully that next time I will have the chance to dine in The Alley Restaurant to see if what I recreated is at par as what they serve. How about you have you tried the original dish? If yes what are your thoughts on it? Is my dish comparable to what they serve? I am glad to find out and perfect this as much as I can.
Boil oxtail in water for 15 minutes. Drain and rinse well to remove the scum.
Place the oxtails back into a clean pot, pour the beef stock then add just enough water to cover the oxtails. Also add the orange peel, star anise, ginger and salt. Bring to a boil then simmer in low heat for one hour.
Add the shiitake mushrooms, dried dates, raw peanuts and whiskey then continue to boil for one more hour in low heat.
Season with salt then add the baby bok choy, cook for 2 more minutes.
Prepare your dipping sauce by combining all dipping sauce ingredients.
Place soup in a bowl garnish with chopped spring onions and chopped coriander then serve with dipping sauce.