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

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 <

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.