Sup ekor is the Malaysian version of oxtail soup. We added lime juice to ours to give it a nice sour kick. Wholesome and fulfilling, this is a great recipe for rainy days and cold nights.
” Want some tail? ”
Ingredients
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- 600 gm Oxtail, cut to 1-inch chunks
Ingredients A ( Spices)
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- 3 Tsp Blackpeppercorns
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- 3 Tsp Coriander Seeds
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- 2 Tsp Fennel Seeds
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- 2 Tsp Cumin Seeds
Ingredients B ( Aromatics )
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- 8 Shallots
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- 2 inch Ginger
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- 4 cloves Garlic
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- 4-6 Dried Chillies
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- Salt and Sugar for seasoning
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- Dry-fried Ingredients A
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- ½ C Water
Ingredients C
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- 600 gm Ox Tail, cut into 1-inch chunks
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- 4 Tbs Oil
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- 2 Litres Water
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- 4 Bird’s eye Chillies
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- 2 Lemongrass
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- 2-4 Stalks Coriander Roots
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- 2 Tbs Fried Shallots
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- 4 Tbs Lime Juice
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- A Handful of Coriander Leaves
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- 1 tomato, sliced into wedges
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- Sugar and Salt for seasoning
Instructions
For ingredients A:
1. Dry fry ingredients A until fragrant.
For Ingredients B:
1. Blend ingredients B with dry-fried ingredients A into a fine paste.
For Ingredients C:
1.Heat up oil in a pot, add bird’s eye chillies and lemongrass. Sauté for a minute.
2.Next, mix in blended ingredients A and B. Sauté till fragrant.
3.Add in oxtail and let it brown for a little.
4.Pour in water, coriander roots and fried shallots. Season and add sliced tomato.
5.Boil for 5 minutes and bring it to a simmer for about 45 minutes or until the meat is tender.
6.Once the oxtail is tender, add in a handful of coriander leaves and more fried shallots.
7.Adjust the flavour with lime juice, salt and sugar.
*To serve, cut 2 slices of stale bread into small pieces, mix it in the soup with fried shallots and coriander leaves.
Notes
If you’re feeling under the weather, a hot bowl of Sup Ekor can help to perk you up.