Friday, September 09, 2011


Beef Bone Soup aka Sup Tulang is another Malaysian all time favorite. It's a Malaysia favorite aphrodisiac.There are a few version and most popular are the Mamak Style or the typical Malay style. Both are awesome!

This may sound awkward to those new to this recipe....please don't get wrong ... this dish is not purely bone but bone with some meat connected to the bone and the flavor is more enhanced, including the fun of slurping the marrow.

Essentially this recipe,  requires chunks of beef bones (ribs or from the leg) to be boiled with an array of roots, herbs and spices to make a clear broth. Garlic, ginger, turmeric, coriander (seeds and leaves), carrots, onions and potatoes are the usual seasoning ingredients. It should not be mistaken with sup tulang Singapore which is cooked with a thick red sauce.

Another trick to flavour the soup even more, and to add an extra ingredient to the dish, is to use bones with marrow -- an oily, gelatine-like substance abundant in the leg bones. It is unbelievably packed with flavour and can elevate a good sup tulang to a great one. 

Ingredients A
  • 2 sticks of cinnamon
  • 2 pcs of star anise (bunga lawang)
  • 5 pcs cardamom (pelaga)
  • 5 pcs clove (cengkih)
Ingredients B
  • 2 onion
  • 7 cloves of garlic
  • 1 inch of ginger
  • 1 packet powder soup - I used store bought rempah soup from Mamak shop
  • 1/2 cup water
  • Using pestle, coarsely pound the items
  • Mix pounded ingredients with water and rempah soup
Ingredients C
  • 1.5 kg beef (use neck, ribs or other beef bones)
  • ½ tsp ground white pepper
  • sup bunjut
  • 4 potatoes quartered
  • 2 carrot cut into cubes
  • 2 fresh tomatoes - quatered
  • 2 cups cooked macaroni
  • 1 cup cooked barley
  • 1 big piece of rock sugar
  • Salt to taste
  • 1/2 tsp of chicken stock
  • 1 stalk of spring onion
  • 1 stalk of Chinese celery (daun sup)
  • 1 tbs fried shallots
  • Juice of 1 lime (limau kasturi)
  • Cook beef/bones/meat in pressure cooker till tender.
  • Remove into a pot, add enough water, add ingredients A and sup punjut.
  • Add ingredients B, potatoes,salts sugar, pepper and chicken stalk simmer for another 20 minutes, cook over slow fire. 
  • Add in carrot, macaroni and barley. Cook for another 10 minutes.
  • Garnish with chopped spring onions, tomatoes, Chinese celery and fried shallots. Squeeze lime juice to cut the grease
  • Soup can be served with white rice or thick, crusty bread
  • For added kick, serve with SAMBAL KICAP.

Sup Tulang, rasanya menu yang sukar di tangkis, memang favorite kebanyakan kita, lebih-lebih kalau dapat tulang som-som...wee....mak ai.... memang sedap. Kalau sup tulang selalunya dimasak dua cara, satu yang berempah mamak style dan satu lagi sup tulang sebelah utara tanah air....resipinya mudah aje main campak aje, lebih-lebih lagi sekarang ini banyak rempah sup yang siap ada dijual dipasaran. Ramuan tambahan ikut cita rasa masing-masing. Dalam resipi ini saya masukkan makaroni rebus, barley rebus untuk memekatkan sup tidak kurang juga kentang dan tomato. Sedap jika dibuat sambal kicap atau cili minyak.

Next Post - Sambal Kuini


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