Sup Tulang is a popular bone marrow broth dish in Singapore and Malaysia, renowned for its rich flavors and tender meat. This comforting soup is crafted with carefully selected spices that create a robust and aromatic experience. The secret to its depth of flavor lies in the slow simmering process, which allows the spices to blend seamlessly with the marrow. Traditionally served with steamed rice or crusty bread, Sup Tulang offers a delightful taste of Southeast Asian cuisine. This dish balances hearty comfort with exotic spices, making it a great choice for those exploring new flavors.
Ingredients
- 2 lbs beef bones
- 1 whole onion, chopped
- 3 cloves garlic, minced
- 2 inch piece ginger, sliced
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 2 tsp turmeric powder
- 6 cups water
Instructions
- Preheat the oven to 400°F (200°C).
- Place beef bones on a baking sheet and roast for 30 minutes until browned.
- In a large pot, heat a small amount of oil over medium heat and sauté the onion, garlic, ginger, coriander seeds, and cumin seeds until fragrant, about 2-3 minutes.
- Add the roasted beef bones to the pot along with the turmeric powder and water. Bring to a boil, then reduce the heat to low and simmer for 1.5 hours, skimming off any foam or impurities that rise to the surface.
- Taste and adjust seasoning with salt and pepper.
- Serve the soup hot with steamed rice or crusty bread.
Keywords: Hearty, Soup, Southeast Asian
Spice Rack: Coriander Seeds, Cumin Seeds, Turmeric Powder
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