Sup Ekor

Sup Ekor in Malaysian or Sop Buntut in Indonesian is a popular comfort food in Malaysia and Indonesia, basically it’s a soup dish prepared with oxtails and vegetables like carrots, potatoes and tomatoes seasoned with shallot, garlic and spices like cumin, coriander, cinnamon, cardamom and star anise. Usually this dish is served with rice and accompanied by sambal, sweet soy sauce and lime juice. It almost resembles the Filipino nilagang baka but this Indonesian and Malaysian version has more layers of complex flavours thanks to the aromatics and spices used which makes the dish more interesting to eat. I love this dish, when I was in Malaysia, I got hooked on it, almost every weekend I try to have this, while it is hard to find in food courts you can easily find them on staff canteens of large malls and office complex, or you can have it on street stalls. I get my fix before in one of the large staff canteens of the Mid Valley Megamall in Kuala Lumpur and that’s where I first met this one.

Sup Ekor
Prep time
Cook time
Total time
Serves: 5-6
  • 1 ½ kg oxtails
  • 500 ml beef stock
  • 800 ml water
  • 1 large carrot, cubed
  • 2 medium potatoes, cubed
  • 1 stalk celery, sliced
  • 1 large onion, quartered
  • 2 medium tomatoes, sliced into wedges
  • 1 thumb sized ginger, thinly sliced
  • 6 cloves garlic, minced
  • 1 tbsp ground cumin
  • 2 tbsp ground coriander
  • 1 stick cinnamon
  • 4 pcs cardamoms
  • 1 pc star anise
  • fish sauce
  • freshly ground black pepper
  • oil
  • spring onions, to garnish
  1. In a pot add oil then sauté garlic, ginger and onions once fragrant add the cumin, coriander, cinnamon, cardamoms and star anise. Stir fry in medium heat for a minute.
  2. Bring heat to high then add the oxtails, continue to cook beef for 5 minutes.
  3. Add water, beef stock and a good amount of freshly ground black pepper then bring to a boil, simmer in low heat for 2 hrs.
  4. Add the potatoes and carrots then simmer for 10 minutes.
  5. Add the celery and tomatoes then simmer for another 10 minutes.
  6. Season with fish sauce, then serve while hot garnished with spring onions.



1 Response

  1. suituapui says:

    We do have some very nice sup ekor at places here. Buntut is used here for chicken’s parson’s nose, a popular delicacy, barbecued. Not for me though, thank you very much. LOL!!!

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