Chef Wan’s Oxtail Soup

Name: Chef Wan’s Oxtail Soup (Sup Ekor Chef Wan)
Cuisine: Malaysian
Ingredients: Carrot 1, peeled and sliced; Spring onions (scallions) as needed, chopped; Cardamom pods 4; Crisp-fried shallots as needed; Water 1.5 litres (48 fl oz / 6 cups); Tomato purée 1½ Tbsp; Potato 1, peeled and cut into quarters; Coriander powder 2 Tbsp; Fennel powder 1 Tbsp; Cloves 6; Cumin powder 1 Tbsp; Cinnamon stick 1-cm (½-in); Celery 2 stalks, diced; Salt to taste; Shallots 10, peeled; Oxtail 500 g (1 lb 1½ oz), cleaned and cut into bite-size pieces; Star anise 2; Vegetable oil 125 ml (4 fl oz / ½ cup); Lemongrass 2 stalks, finely sliced; Freshly ground black pepper to taste; Ginger 1-cm (½-in) knob, peeled; Garlic 4 cloves, peeled

Sup Ekor Chef Wan

Preparation info

Difficulty
Complex

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Vegetable oil 125 ml (4 fl oz / ½ cup)
Oxtail <

Asia
Malaysia
Soup
Gluten-free
South East Asia

Method

Combine ingredients for spice paste in a food processor and blend until smooth. Set aside.
Heat the oil in a large pot and sear the oxtail until slightly browned. Drain and set aside.
In the same pot, sauté the whole spices and spice paste until fragrant. Add the coriander, cumin and fennel powders and sauté over low heat for 3–4 minutes until fragrant.