Sup Ekor

by Sjaiful A. on Mon, October 15, 2012

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?

Serves 2 people

If you're feeling under the weather, a hot bowl of Sup Ekor can help to perk you up.

Foodster's Verdict

Sup Ekor


  • Preparation
  • Total
    1hour 15minutes
    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 )

    8 Shallots
    2 inch Ginger
    4 cloves Garlic
    4-6 Dried Chillies
    Salt and Sugar for seasoning
    Dry-fried Ingredients A
    ½ C Water

    Ingredients C

    600 gm Ox Tail, cut into 1-inch chunks
    4 Tbs Oil
    2 Litres Water
    4 Bird's eye Chillies
    2 Lemongrass
    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.