Spicy Oxtail Soup with Chili (Sup Ekor Pedas)
80% asli · Indonesian-Malaysian
A fiery twist on the classic oxtail soup, incorporating fresh chilies and a touch of sambal for an extra kick. Perfect for those who love a bit of heat.
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
- Chilies3-5 (or to taste)
- Star Anise2 pods
- Cinnamon Stick1 stick
- Soy Sauce2 tbsp
- Sambal Oelek (optional)1 tsp
- Saltto taste
- Black Pepperto taste
- Cilantrofor 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, chilies (halved), star anise, and cinnamon stick. Bring to a boil, then reduce heat and simmer for 2-2.5 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, sambal oelek (if using), salt, and black pepper to taste.
- 5
Remove lemongrass stalk and any large spice pieces before serving.
- 6
Ladle the spicy soup into bowls, ensuring each serving has oxtail pieces and vegetables. Garnish with fresh cilantro and sliced chilies.
