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