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Malaysian Sup Ekor (Oxtail Soup)
Sup Ekor
is a classic Malaysian soup made with oxtails, potatoes, and spices including cinnamon, cumin, anise, and coriander. You can serve the soup with either rice or bread.
Recipe By:
Malaysian Cuisine
Prep
15 min
|
Total
1hr 30min
|
Serves
6
Ingredients
1 1/3
lbs
(600 grams) oxtail
4
each
potatoes
1
teaspoon
cumin seeds
1/2
teaspoon
anise seed
1
teaspoon
coriander seeds
1
piece
cinnamon
1
large
onion, quartered
Salt to taste
Instructions
Clean the ox tail well and cut into small pieces. It is advisable to get the ready cut ox tail as it is quite difficult to cut.
Pound the aniseed and coriander finely and wrap in cheese cloth.
Peel the potatoes and quarter them.
Boil the ox-tail in enough water until almost done with the quartered onion, wrapped spices and cinnamon stick.
Add in the potatoes and continue cooking until tender.
Serve garnished with chopped spring onions and fried onion slices.
Served with either bread or rice.
Recipes From GourmetSleuth.com - The Gourmet Food And Cooking Resource