RICH LOCAL OXTAIL SOUP (Sup Ekor)

Ingredients :
480 g oxtail45 g onions
9 g young ginger
30 g carrots
30 g celery
1 teaspoon garlic
15 g palm olein (cooking oil)
15 g kurma curry powder
1 star anise small piece of cinnamon stick
2 cloves
1.2 litres beef stock
1/3 teaspoon white pepper
1/3 tablespoon salt
60 g shallots
30 g spring onions
30 g Chinese celery


PREPARATION



Method :
Cut oxtail into cubes.
Peel onions, ginger, carrots and dice.
Cut celery into slices.
Saute all vegetables in palm olein, add spices and kurma powder.
Stir until well blended.
Fill up with stock and add oxtail.
Simmer until oxtail is tender.
Take oxtail out and strain soup.
Chop spring onions and Chinese celery.
Slice shallots and deep fry till crispy.
Place oxtail in bowls, fill up with the seasoned soup and
sprinkle with spring onions and celery.
Top with the fried shallots.