Royal Malay Sup Tulang: A Velvety Bone Marrow Masterpiece

🌍 Cuisine: Southeast Asian
🏷️ Category: Main Course
⏱️ Prep: 30 minutes
🍳 Cook: 3-4 hours
👥 Serves: 4-6 servings

📝 About This Recipe

Originating from the vibrant food stalls of Malaysia and Singapore, Sup Tulang is a soul-warming beef bone soup celebrated for its deep, aromatic broth and buttery marrow. This Halal specialty utilizes a complex 'rempah' (spice paste) and a long simmering process to coax out the collagen and essence of the beef. It is a tactile, communal dining experience where the rich, molten marrow is the ultimate prize, often enjoyed by using a straw to savor every drop.

🥗 Ingredients

The Bones

  • 2 kg Beef marrow bones (cut into 3-inch chunks; include some meaty ribs or shanks)
  • 3 liters Water (enough to fully submerge bones)

Aromatic Spice Paste (Rempah)

  • 10 pieces Shallots (peeled and halved)
  • 6 cloves Garlic (peeled)
  • 2 inch Ginger (peeled and sliced)
  • 1 inch Galangal (peeled)

Whole Spices and Seasoning

  • 1 piece Cinnamon stick (about 3 inches long)
  • 3 pieces Star anise
  • 5 pieces Cardamom pods (lightly bruised)
  • 5 pieces Cloves
  • 3 tablespoons Sup Tulang spice mix (available at Asian grocers or use a mix of coriander, cumin, and fennel powder)
  • 2 tablespoons Salt (adjust to taste)
  • 1 teaspoon Sugar (to balance the savory notes)

For Garnish

  • 1/2 cup Chinese Celery / Cilantro (freshly chopped)
  • 1/4 cup Fried Shallots (crispy)
  • 4-6 pieces Calamansi limes (halved)
  • 5 pieces Bird's eye chilies (sliced, for extra heat)

👨‍🍳 Instructions

  1. 1

    Blanch the bones: Place beef bones in a large pot and cover with cold water. Bring to a rolling boil for 10 minutes to release impurities. Drain the water and rinse the bones thoroughly under cold running water. Clean the pot.

  2. 2

    Prepare the aromatics: Blend the shallots, garlic, ginger, and galangal into a smooth paste using a food processor or mortar and pestle. Add a splash of water if needed to facilitate blending.

  3. 3

    Sauté the spices: In the cleaned large pot, heat 3 tablespoons of oil. Add the whole spices (cinnamon, star anise, cardamom, cloves) and fry for 1 minute until fragrant.

  4. 4

    Fry the paste: Add the blended spice paste to the pot. Sauté over medium heat for 5-8 minutes until the paste darkens slightly and the oil begins to separate (pecah minyak).

  5. 5

    Incorporate the spice mix: Stir in the Sup Tulang spice powder. Cook for another 2 minutes, ensuring it doesn't burn. If it looks too dry, add a tablespoon of water.

  6. 6

    The First Simmer: Return the blanched bones to the pot. Pour in 3 liters of fresh water. Bring to a boil, then immediately reduce the heat to low.

  7. 7

    The Long Braise: Cover the pot with a tight-fitting lid and simmer gently for 3 to 4 hours. You want the meat on the bones to be fork-tender and the marrow to be soft.

  8. 8

    Skim the fat: Periodically check the pot and use a ladle to skim off any excess oil or foam that rises to the surface for a cleaner broth.

  9. 9

    Seasoning: Once the meat is tender, add salt and sugar. Taste the broth; it should be robust, savory, and slightly spicy from the ginger and cloves.

  10. 10

    Final Touch: Add the sliced bird's eye chilies to the pot 10 minutes before turning off the heat if you prefer a spicier broth.

  11. 11

    Plating: Carefully transfer 2-3 bone chunks into a deep serving bowl. Ladle a generous amount of the hot broth over the bones.

  12. 12

    Garnish: Top with a handful of fried shallots and chopped Chinese celery. Serve immediately with halved calamansi limes on the side.

💡 Chef's Tips

For the best flavor, use a mix of 'gearbox' bones (knees) and marrow bones; the joints add extra gelatin for a silky mouthfeel. If you are short on time, a pressure cooker can reduce the cooking time to 45-60 minutes, though a slow simmer yields a clearer broth. Always blanch the bones first; skipping this step will result in a cloudy, grey broth with a metallic aftertaste. If you can't find 'Sup Tulang' spice mix, toast and grind coriander seeds, cumin, fennel, and black peppercorns as a substitute. Serve with thick straws so your guests can easily extract the prized marrow from the center of the bones.

🍽️ Serving Suggestions

Serve with 'Roti Benggali' (crusty Malaysian bread) or a French baguette to soak up the rich broth. Pair with a side of 'Sambal Kicap' (spicy soy sauce dip) for dipping the meat. Accompany with a plate of warm Jasmine rice or compressed rice cakes (Nasi Impit). A cold glass of 'Teh O Ais Limau' (Iced Lemon Tea) provides a refreshing contrast to the richness of the soup. Add a side of refreshing cucumber and onion salad (Acar) to cut through the fat.