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Next comes crispy battered calamari served with a bold jalapeno garlic aioli for a satisfying crunch, before diners are introduced to the Malaysian-inspired ginger flower-infused oxtail broth ...

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Each time you check the oxtails, taste the broth and season with salt, as needed. While the oxtails are cooking, cut the pumpkin (or kabocha or butternut squash) into large 2-inch chunks.