Blanch the beef short ribs and tendon in cold water, then remove and rinse well.
In a pot, sauté the ginger and star anise until fragrant. Add the beef short ribs, tendon, sugar, light soy sauce, dark soy sauce, Chu Hou Paste and oyster sauce. Stir-fry until aromatic.
Add 1.5 litres of water and bring to the boil over a high heat. Reduce to a medium-low heat and simmer for about 2 hours. Turn off the heat and leave to rest for 30 minutes.
Reheat over a medium-low heat and continue simmering for 1 hour. Finally, add the Mala Red Oil, bring to the boil over a high heat, then turn off the heat and serve.
And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.
