My food blog journey continues with another simple Malaysian recipe called ‘Sup Tulang’. So what is it? It is a beef (with bone) soup or stew. The meat we are looking at can be either from the cow’s neck, legs or ribs. The reason of using the bone is to get the marrow out from the bone that gives an extraordinary flavor to the soup. For the ultimate marrow result, people always use knee bone, also popular as ‘The Gear Box’ in Malaysia.
‘Sup Tulang’ is best served with boiled rice and 'sambal belacan'. However in my hometown (Melaka), ‘Sup Tulang’ is also popular to be served with slice of bread especially during ‘rewang’ time.
So here I present 'Sup Tulang' recipe for you to try.
INGREDIENTS:
1kg beef (neck, ribs or legs)
1 pack of sup bunjut (include with Cinnamon stick, Star anise and Cardamon)
5 cloves of shallot (finely chopped)
3 cloves of garlic (finely chopped)
2cm of ginger (finely chopped)
10 cups of water
Some parsley
Some cooking oil
salt to taste
HOW TO:
Boil 1kg of ribs with 10 cups of water until tender. Heat up cooking oil in a pot. Fry cinnamon stick, star anise, cardamom, shallot, garlic and ginger until fragrant. Then add 1kg of beef boiled earlier together with the stock. Add ‘sup bunjut’ and then lower the heat and leave to simmer for about 15 minutes. Finally add salt to taste and some parsley for aroma.
Serve while still hot.
‘Sup Tulang’ is best served with boiled rice and 'sambal belacan'. However in my hometown (Melaka), ‘Sup Tulang’ is also popular to be served with slice of bread especially during ‘rewang’ time.
So here I present 'Sup Tulang' recipe for you to try.
INGREDIENTS:
1kg beef (neck, ribs or legs)
1 pack of sup bunjut (include with Cinnamon stick, Star anise and Cardamon)
5 cloves of shallot (finely chopped)
3 cloves of garlic (finely chopped)
2cm of ginger (finely chopped)
10 cups of water
Some parsley
Some cooking oil
salt to taste
HOW TO:
Boil 1kg of ribs with 10 cups of water until tender. Heat up cooking oil in a pot. Fry cinnamon stick, star anise, cardamom, shallot, garlic and ginger until fragrant. Then add 1kg of beef boiled earlier together with the stock. Add ‘sup bunjut’ and then lower the heat and leave to simmer for about 15 minutes. Finally add salt to taste and some parsley for aroma.
Serve while still hot.
Tags:
lunch and dinner
This recipe looks really yummy. How about mixing it with just plain meat? and just a little bit of bones just for the (bone marrow) flavor? does it work OK?
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