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Ingredients

  • Serves 4-6 people

  • 1 kg oxtail  

  • 6 sliced shallots 

  • 6 whole shallots 

  • 1 cm ginger 

  • 3 garlic cloves 

  • 1 sliced garlic clove 

  • 1 star anise 

  • 1 tsp cumin seeds 

  • 1 cinnamon stick 

  • 1 tsp fennel seeds 

  • 1 celery stick 

  • black peppercorns

  • salt  

  • ground black pepper 

  • 1 carrot 

  • 2 potatoes 

  • 1 L water 

  • 1/4 cup spring onions (chopped)

  • 1/4 cup coriander leaves (for garnish) 

  • 2 bird’s eye chili 

  • 4 tbsp sweet soy sauce 

  • oil
Oxtail Soup (Soup Ekor)
Recipe Courtesy of
Asian Food Network

Oxtail Soup (Soup Ekor)

A good hearty bowl of soup that nourishes you from the inside out is something we all crave. And, nothing beats a hearty bowl of soup that has been slow cooking for hours like-with tender meat that falls off the bone, a well-balanced blend of spices and hearty vegetables like potatoes and carrots too. The trick to a really good broth for your Sup Ekor is to really take your time when cooking it. Skim off any access scum that rises to the top so you are left with a clear and clean tasting broth. Start preparing and cooking this dish early in the day so you can enjoy it during the break fast.
No Alcohol
No Alcohol
No Milk
No Milk
No Nuts
No Nuts
No Alcohol
No Alcohol
No Milk
No Milk
No Nuts
No Nuts
  • Easy
  • 10 min
  • 50 min
  • 10 min
  • 3 steps
  • 22 Ingredients
  • Easy
  • 3 steps
  • 22 Ingredients
  • 10 min
  • 50 min
  • 10 min

Instructions

  1. Clean and season ox tails

    • In a bowl, pat dry ox tails and coat it with a sprinkle of salt and pepper
    • In a pot, add a dash of oil and brown the ox tails on all sides. Set aside for later

  2. Fry aromatics

    • In the same pot, add shallots, sliced ginger, garlic along with all the spices and fry until fragrant for at least 3 -4 minutes
    • Add chopped celery sticks and fry for a couple more minutes before adding 1 litre of water and a sprinkle of salt

  3. Simmer stew

    • Slowly add the ox tail and cover the lid. Simmer on a medium to low heat for at least 30 minutes
    • After 30 minutes, add chopped carrots and potatoes and cook for another 10 minutes, until potatoes and carrots are tender and the oxtail falls off the bone. 
    • Serve into a bowl and sprinkle chopped spring onions and coriander leaves on top.

Plate and Serve!

In a small dish, add sweet soy sauceand sliced bird’s eye chilies. Mix well and drizzle onto the oxtail soup for a spicy kick

Plate and Serve!
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Ingredients
  • Serves 4-6 people

  • 1 kg oxtail  

  • 6 sliced shallots 

  • 6 whole shallots 

  • 1 cm ginger 

  • 3 garlic cloves 

  • 1 sliced garlic clove 

  • 1 star anise 

  • 1 tsp cumin seeds 

  • 1 cinnamon stick 

  • 1 tsp fennel seeds 

  • 1 celery stick 

  • black peppercorns

  • salt  

  • ground black pepper 

  • 1 carrot 

  • 2 potatoes 

  • 1 L water 

  • 1/4 cup spring onions (chopped)

  • 1/4 cup coriander leaves (for garnish) 

  • 2 bird’s eye chili 

  • 4 tbsp sweet soy sauce 

  • oil

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