📝 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
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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.
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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.
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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.
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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).
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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.
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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.
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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.
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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.
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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.
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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.
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11
Plating: Carefully transfer 2-3 bone chunks into a deep serving bowl. Ladle a generous amount of the hot broth over the bones.
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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.