Sup Ekor is a Malaysian 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.
- 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
- spring onions, to garnish
- 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.
- Bring heat to high then add the oxtails, continue to cook beef for 5 minutes.
- 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.
- Add the potatoes and carrots then simmer for 10 minutes.
- Add the celery and tomatoes then simmer for another 10 minutes.
- Season with fish sauce, then serve while hot garnished with spring onions.
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!!!