Season oxtil with salt, pepper and pan fry on both sides for a few minutes.
Keep aside. Heat a thick bottomed pan.
Add oil, add garlic and cook until golden brown.
Add onion, galangal, ginger, lemongrass, pandan leaves and red chilli puree.
Mix well. Add turmeric powder.
Add oxtail and saute for a few minutes then add water.
Cook until the meat becomes soft.
Adjust seasoning and add candlenut puree to thicken the stew.
Add vegetables and cook well.
Adjust seasoning, if required, and remove the stew from heat and serve.
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