Classic Oxtail Soup (Sup Ekor)
Hidangan tradisional · Malaysian
A rich and hearty Malaysian oxtail soup, simmered until the beef is fall-off-the-bone tender, infused with aromatic spices and herbs. This is the quintessential comfort food.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Oxtail1 kg
- Water2 liters
- Potatoes2 medium
- Carrots2 medium
- Onion1 large
- Garlic5 cloves
- Ginger2-inch piece
- Star Anise3 pods
- Cinnamon Stick1 stick
- Cardamom Pods4 pods
- Cloves3 cloves
- Lemongrass1 stalk
- Soy Sauce2 tbsp
- Saltto taste
- Black Pepperto taste
- Cilantrofor garnish
- Fried Shallotsfor garnish
Langkah
- 1
Rinse oxtail and blanch in boiling water for 5 minutes. Drain and rinse again.
- 2
In a large pot, combine blanched oxtail with water, onion, garlic, ginger, star anise, cinnamon stick, cardamom pods, cloves, and lemongrass. Bring to a boil, then reduce heat and simmer for at least 2-3 hours, or until oxtail is very tender.
- 3
Add potatoes and carrots to the pot. Continue simmering until vegetables are tender, about 20-30 minutes.
- 4
Stir in soy sauce, salt, and black pepper to taste.
- 5
Remove lemongrass stalk and any large spice pieces before serving.
- 6
Ladle the soup into bowls, ensuring each serving has oxtail pieces and vegetables. Garnish with fresh cilantro and fried shallots.
