Savour this delicious northern-style sup ekor in the comforts of home with this simple recipe.Sup ekor, or oxtail soup, is the epitome of comfort food with its rich, slightly gamey flavours. Perfect for that cold, rainy day, this simple recipe will recreate the authentic flavours of Sup Ekor Utara, the northern take on this delightful Malaysian favourite.
Serving: 2 pax
Difficulty: Medium
Preparation Time: 30mins
Cooking Time: 2.5 hours
Ingredients:
200gm Oxtail
1 pc cinnamon stick
1 pc star anise
2 pods cardamom
2 pcs cloves
10gm potatos, cubed and cooked
10gm carrots cubed and cooked
10gm celery cubed cooked
2gm coriander leaves, roughly chopped
5gm fried shallots
5gm spring onions
300ml oxtail stock
10gm coriander powder
10gm fennel powder
5gm cumin powder
1 pkt local spice bouquet garnish (sup bunju)
20gm red onion, sliced
5gm garlic, sliced
3gm chicken powder
Salt and pepper to taste
Oxtail stock 5 liter
2000gm oxtail, boiled until tender
200gm onion, roughly chopped
50gm carrot, roughly chopped
50gm celery, roughly chopped
100gm lemongrass, crushed
30gm whole coriander leaf
10gm black pepper corns
8000 ml water
Method:
1. For the oxtail stock, fill 8 liters of water in a pot and bring to boil, add in all the remaining ingredients. When the water starts to boil, reduce fire and let it simmer. Skim off any fat or excess oil.
2. After 1 ½ hours check the condition of the oxtail, making sure it is soft and tender, but not falling apart.
3. Strain the oxtail stock and let it cool (you can also freeze the stock for another time).
4. Sauté the onions and garlic with oil, then add in star anise, cardamom and cloves and cook for 1 minute.
5. Add in coriander powder, fennel powder and cumin powder, continue to sauté until fragrant.
6. Pour in the oxtail stock, add in local spice bouquet garni, bring to boil and add in potatoes, carrots, celery and oxtail. Ensure the potatoes and carrots are cooked through.
7. Season with chicken powder, salt and pepper.
8. Serve the oxtail soup in a bowl and garnish with coriander leaves, spring onions and fried shallots.
*This recipe was contributed by Four Points Hotel Puchong. If you'd like to share your recipes with other cooking enthusiasts, send them to [email protected].
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