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Sup Ekor – Malaysian Oxtail Soup
In Malaysia you cook sup ekor for cool, rainy days and family meals. Oxtail simmers for 3 hours in a broth with rempah sup, a blend of coriander, fennel and cumin, plus cinnamon, star anise and cloves. Potatoes and carrots make the soup filling. On the table are dark soy sauce with chopped chilies, fried onions, and white rice or a piece of baguette for dunking.
Sup Ekor – Malaysian Oxtail Soup
Laura Chen
4
30 minutes
3 hours 30 minutes
445
Malaysian
Soup
Sup Ekor is Malaysian oxtail soup. You braise oxtail for 3 hours with rempah sup made from coriander, fennel and cumin, plus cinnamon, star anise and cloves. Indonesian sop buntut is seasoned with nutmeg and stays clearer. Here the broth tastes darker and earthier, and you eat it with chili soy sauce and rice.
Ingredients
- 1.2 kg oxtail, in pieces
- 2 tbsp vegetable oil
- 1 cinnamon stick
- 2 star anise
- 4 cloves
- 3 cardamom pods
- 1 onion, finely chopped
- 4 garlic cloves, chopped
- 3 cm ginger, chopped
- 2 tbsp rempah sup (Malaysian soup spice, ground)
- 2.5 l water
- 300 g potatoes, in 3 cm pieces
- 200 g carrots, in 2 cm pieces
- 2 tomatoes, quartered
- 2 tsp salt
To serve:
- 3 tbsp fried onions
- 10 g celery leaves, chopped
- 4 tbsp dark soy sauce
- 3 red bird's eye chilies, sliced into rings
Instructions
- Put the oxtail in a large pot with cold water, boil it hard for 5 minutes, drain and rinse the pieces. This keeps the soup clear.
- Stir the rempah sup with 3 tbsp of water into a paste.
- Heat the oil in the pot, fry the cinnamon, star anise, cloves and cardamom for 1 minute, add the onion and fry for 5 minutes, until translucent. Add the garlic and ginger for 1 minute.
- Add the spice paste and toast it for 2 minutes, stirring, until fragrant.
- Put the oxtail in the pot, pour in 2.5 l of water and bring to a boil. Simmer the soup covered over low heat for 3 hours, until the meat comes away from the bone. Skim off fat and foam now and then.
- Add the potatoes and carrots and cook for 20 minutes, until tender. The tomatoes and salt go in for the last 5 minutes.
- Stir the soy sauce and chilies together in a small dish.
- Divide the soup among bowls, sprinkle with the fried onions and celery leaves and serve the chili dip and rice or baguette alongside.
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