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.
Serves 2 people
If you're feeling under the weather, a hot bowl of Sup Ekor can help to perk you up.
600 gm Oxtail, cut to 1-inch chunks
Ingredients A ( Spices)
3 Tsp Blackpeppercorns
3 Tsp Coriander Seeds
2 Tsp Fennel Seeds
2 Tsp Cumin Seeds
Ingredients B ( Aromatics )
2 inch Ginger
4 cloves Garlic
4-6 Dried Chillies
Salt and Sugar for seasoning
Dry-fried Ingredients A
½ C Water
600 gm Ox Tail, cut into 1-inch chunks
4 Tbs Oil
2 Litres Water
4 Bird's eye Chillies
2-4 Stalks Coriander Roots
2 Tbs Fried Shallots
4 Tbs Lime Juice
A Handful of Coriander Leaves
1 tomato, sliced into wedges
Sugar and Salt for seasoning
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.