
Sup Ekor (Oxtail Soup)
Level
easy
Cooking
150 min
Preparation
60 min
Ingredients
Servings
4
Oxtail | 1.5 kg |
Beef Stock | 500 ml |
Water | 800 ml |
Carrot (Cubed) (cubed) | 1 cup |
Potato (Cubed) (cubed) | 2 cups |
Celery (Sliced) (sliced) | 1⁄2 cup |
Onion (Quartered) (quartered) | 1 cup |
Tomatoes (wedges) | 2 cups |
Ginger (sliced) | 20 g |
Garlic (minced) | 40 g |
Ground Cumin | 1 tbsp |
Ground Coriander | 2 tbsp |
Cinnamon | 1 stick |
Cardamoms | 4 pieces |
Star Anise | 1 piece |
Fish Sauce | 2 tbsp |
Oil | 1⁄4 cup |
Spring Onion (for garnish) | 20 g |
How to cook
Step 1
- Add oil into a soup pot to sauté garlic, ginger and onion till slightly wilted, then add in ground cumin, ground coriander, cinnamon stick cardamoms and star anise and stir-fry over medium heat for 1 minute.
Step 2
- Turn up the heat to high and add in oxtail and seared for another 5 mins.
Step 3
- Add in beef stock and water and bring it to a boil before letting it simmer in low heat for 2 hours.
Step 4
- Add in potatoes and carrots to simmer for another 10mins, before adding in tomatoes and celery to simmer for another 10mins.
Step 5
- Season the soup with fish sauce and adjust according to taste preference, garnish with spring onion and the soup is ready to serve!
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