Sup Buntut or Sup Ekor
This is a soup that’s found in both Malaysian and Indonesian cuisines. There is also much in common with Thai and other Asian soups that are flavored with a variety of aromatics and spices. The version below is only one of many, so take this as the go-signal to experiment and make this soup your own by adjusting it to your personal tastes. I have seen it in many recipe books, some flavored with fish sauce, soy sauce, chilies, etc. — there doesn’t seem to be one definitive listing of ingredients! This same soup, when prepared with goat meat, is called Sup Kambing in Malaysia.
2 cloves
1 2-inch cinnamon stick, broken in half
4 cardamom pods, crushed
1 inch ginger, peeled and crushed
8 black peppercorns
1 mace
2 cups chopped onions
2 bay leaves
4 tablespoons canola oil
2 1/2 pounds beef oxtails, cut into serving pieces about 1 to 1 1/2-inch thick
2 tomatoes, quartered
1 1/2 teaspoons sugar
salt and freshly ground black pepper
1/4 cup thinly sliced scallions or green onions
1/2 cup chopped Chinese celery (or use the inner ribs and leaves of regular celery)
1/2 cup thinly-sliced shallots, deep-fried briefly in oil until crisp
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POSTED IN: General : Asian Food / Cuisine, Indonesian, Malaysian
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