Uploaded April 2026 | Updated September 2026, 2 weeks ago
Sup Ekor is a traditional Malaysian oxtail soup known for its clear, aromatic broth and deep, comforting flavor. Unlike Western-style oxtail soup, which is often rich and heavy, Sup Ekor is lighter yet just as satisfying, made with a fragrant blend of spices such as cumin, coriander, cinnamon, cardamom, and cloves.
The soup is slowly simmered to extract maximum flavor from the oxtail, allowing the collagen to break down into a silky, gelatin-rich broth while the meat becomes tender and nearly falls off the bone.
In this recipe, I will show you step by step how to make authentic Sup Ekor at home, including how to sauté the aromatics, sear the oxtail for deeper flavor, toast the spices to enhance their aroma, and simmer everything gently to achieve a clear and flavorful broth. This Malaysian oxtail soup is perfect as a comforting meal and is commonly enjoyed with rice or on its own.
👉 Download the full recipe here: tasteasianfood.com/sup-ekor-recipe
#SupEkor #MalaysianFood #oxtailsoup
Timestamps
00:00 Introduction
01:18 Sauté aromatics
01:47 Sear oxtail
02:32 Toast spices
03:18 Simmer
04:38 Add vegetables
07:13 Recipe
RECIPE
Ingredients:
Main:
750 g oxtail
2 tbsp vegetable oil
Aromatics & Water:
25 g ginger
30 g garlic
100 g onion
1.5 liters water
Spices:
1½ tsp coriander seeds
7 cloves
6 green cardamom pods
1 star anise
1 cinnamon stick
1½ tsp cumin seeds
5 bird’s eye chilies
¼ tsp black pepper
1 bunch of coriander leaves
Vegetables:
100 g tomato
100 g potato
100 g carrot
Seasoning
4 tsp salt
1 tsp sugar
Toppings
1 tbsp fried shallots
Fresh coriander leaves
1 wedge lime
Instructions:
1. Sauté the aromatics. Heat vegetable oil over low heat. Add onion, ginger, and garlic, and sauté for 2 to 3 minutes until softened and fragrant. Remove and set aside.
2. Sear the oxtail. In the same pan, sear the oxtail until lightly browned on both sides. Return the aromatics to the pan, add a little water, and scrape up the browned bits to build flavor.
3. Toast the spices. In a dry pan, toast all the spices over low heat for about 30 seconds until aromatic. Transfer them into a small cloth bag to form a spice bundle.
4. Build the broth. Transfer everything into a pot. Add water to fully cover the oxtail. Add the spice bundle, coriander stems, and lightly crushed bird’s eye chilies.
5. Skim and simmer. Bring to a boil, then reduce to a gentle simmer. Skim off any foam to keep the broth clear. Simmer for about 2 hours, or until the oxtail is tender.
6. Add the vegetables. Add tomatoes, potatoes, and carrots. Continue simmering for about 20 minutes, until the vegetables are soft.
7. Adjust the seasoning. Season with salt and sugar to taste. Simmer a little longer if needed to deepen the flavor.
8. Serve. Serve hot, garnished with coriander leaves and fried shallots, with a wedge of lime on the side.
=======================================
The soundtracks in this video have the following Artlist license:
License Owner - KWAN KA PANG
License Number - 540246
Amos Ever Hadani - Dancing with My Baby
=======================================
Website: tasteasianfood.com
facebook.com/TasteOfAsianFood
twitter.com/KwanKaPang
pinterest.com/kwankapang
instagram.com/kwankapang
Sup Ekor is a traditional Malaysian oxtail soup known for its clear, aromatic broth and deep, comforting flavor. Unlike Western-style oxtail soup, which is often rich and heavy, Sup Ekor is lighter yet just as satisfying, made with a fragrant blend of spices such as cumin, coriander, cinnamon, cardamom, and cloves.
The soup is slowly simmered to extract maximum flavor from the oxtail, allowing the collagen to break down into a silky, gelatin-rich broth while the meat becomes tender and nearly falls off the bone.
In this recipe, I will show you step by step how to make authentic Sup Ekor at home, including how to sauté the aromatics, sear the oxtail for deeper flavor, toast the spices to enhance their aroma, and simmer everything gently to achieve a clear and flavorful broth. This Malaysian oxtail soup is perfect as a comforting meal and is commonly enjoyed with rice or on its own.
👉 Download the full recipe here: tasteasianfood.com/sup-ekor-recipe
#SupEkor #MalaysianFood #oxtailsoup
Timestamps
00:00 Introduction
01:18 Sauté aromatics
01:47 Sear oxtail
02:32 Toast spices
03:18 Simmer
04:38 Add vegetables
07:13 Recipe
RECIPE
Ingredients:
Main:
750 g oxtail
2 tbsp vegetable oil
Aromatics & Water:
25 g ginger
30 g garlic
100 g onion
1.5 liters water
Spices:
1½ tsp coriander seeds
7 cloves
6 green cardamom pods
1 star anise
1 cinnamon stick
1½ tsp cumin seeds
5 bird’s eye chilies
¼ tsp black pepper
1 bunch of coriander leaves
Vegetables:
100 g tomato
100 g potato
100 g carrot
Seasoning
4 tsp salt
1 tsp sugar
Toppings
1 tbsp fried shallots
Fresh coriander leaves
1 wedge lime
Instructions:
1. Sauté the aromatics. Heat vegetable oil over low heat. Add onion, ginger, and garlic, and sauté for 2 to 3 minutes until softened and fragrant. Remove and set aside.
2. Sear the oxtail. In the same pan, sear the oxtail until lightly browned on both sides. Return the aromatics to the pan, add a little water, and scrape up the browned bits to build flavor.
3. Toast the spices. In a dry pan, toast all the spices over low heat for about 30 seconds until aromatic. Transfer them into a small cloth bag to form a spice bundle.
4. Build the broth. Transfer everything into a pot. Add water to fully cover the oxtail. Add the spice bundle, coriander stems, and lightly crushed bird’s eye chilies.
5. Skim and simmer. Bring to a boil, then reduce to a gentle simmer. Skim off any foam to keep the broth clear. Simmer for about 2 hours, or until the oxtail is tender.
6. Add the vegetables. Add tomatoes, potatoes, and carrots. Continue simmering for about 20 minutes, until the vegetables are soft.
7. Adjust the seasoning. Season with salt and sugar to taste. Simmer a little longer if needed to deepen the flavor.
8. Serve. Serve hot, garnished with coriander leaves and fried shallots, with a wedge of lime on the side.
=======================================
The soundtracks in this video have the following Artlist license:
License Owner - KWAN KA PANG
License Number - 540246
Amos Ever Hadani - Dancing with My Baby
=======================================
Website: tasteasianfood.com
facebook.com/TasteOfAsianFood
twitter.com/KwanKaPang
pinterest.com/kwankapang
instagram.com/kwankapang
