Sup Ekor
Our all time favorite food to eat during a cold, rainy day. Clean, hearty and spicy.
Try this recipe out for yourself and let us know what you think!
- Prep Time: 15 Minutes
- Cook Time: 2 Hours
- Total Time: 2 Hours 15 Minutes
- Yield: 4
- Category: Healthy
- Method: Easy
- Cuisine: Malay
Ingredients
1kg Ox Tail
6 x shallots
1cm ginger
4 x cloves garlic
1 star anise
1 teaspoon Cumin seeds
1 x cinamon stick
1 teaspoon Fennel seeds
1 x celery stick
black pepper corns
salt
ground black pepper
1 x carrot
2 x potatoes
1 litre water
1/4 cup chopped spring onions
1/4 cup corriander leaves
(For Garnish)
3 x bird eye chili
4 x table spoon sweet soy sauce
Instructions
1) in a bowl, pat dry ox tails and sprinkle salt and pepper and coat
2) in a pot, add in a dash of oil and brown the ox tails on all sides set a side for later
3) in the same pot, add in shallots, sliced ginger, garlic along with all spices and fry until fragrant for at least 3 – 4 minutes
4) then add in chopped up celery sticks and fry for a couple more minutes before adding 1 litre of water, a sprinkle of salt
5) slowly add in the ox tail and cover the lid and let that simmer on a medium to low heat for at least 30 minutes
6) after 30 minutes, add in chopped up 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, sprinkle with chopped up spring onion and coriander leaves
7) in a small bowl, cut up birds eye chili and add in sweet soy sauce to drizzle onto the oxtail soup for a spicy kick
Notes
Cooking this long enough will get you to achieve really tender meat that falls off the bone. So good!
Keywords: Sup Ekor
