Sup Tulang

Name: Sup Tulang
Cook time: 135 min
Total time: 135 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 1 Tomato, quartered; 240g Beef Bone Marrow, shank or knuckle; 2 l Water; 2 Onions, sliced, medium; 6 cloves of Garlic, crushed; 5 centimeter (cm)s of Ginger, sliced; 2 stalks of Lemongrass, bruised; 2 Carrots, cut into chunks; 2 Potatoes, peeled and cut into chunks; 2 stalks of Celery, sliced; 2 tbsp Neutral Cooking Oil; 1 stick of Cinnamon Stick, about 5 cm; 2 Star Anises; 4 Cloves; 4 pods of Green Cardamom Pods; 1 tsp Black Peppercorns; 1 tsp Coriander Seeds; 1 tsp Fennel Seeds; 2 tsp Salt, fine, to taste; 1 tsp Sugar, optional, to balance; 2 stalks of Spring Onion, finely sliced; 2 tbsp Fresh Coriander (Cilantro), chopped; 3 tbsp Fried Shallots; 1 Lime, cut into wedges

Sup Tulang is a rich, aromatic bone marrow soup with a deep, savory broth and tender vegetables — perfect for a comforting family meal. Whole spices and toasted marrow bones give the soup a warm, fragrant backbone, while fresh herbs and a squeeze of lime brighten each spoonful. Serve it steaming-hot with rice or crusty bread for a soulful, satisfying dish.

Sup Tulang is a rich, aromatic bone marrow soup with a deep, savory broth and tender vegetables — perfect for a comforting family ... Show more

Traditional Malaysian Recipe

Health Grade

B · Healthy

Time

2 hrs

Price

1,02 €

Calories

423 kcal

low calorie

one pot

low carb

keto

Method

Wash everything

Rinse the beef marrow bones well, then wash the tomatoes, carrots, potatoes, celery, spring onions, fresh coriander, and lime. Shake off the excess moisture or pat everything dry so the aromatics sauté properly later instead of steaming.

Prep the ingredients

Slice the onions, crush the garlic, slice the ginger, and bruise the lemongrass with the back of your knife. Quarter the tomatoes if needed, cut the carrots and potatoes into large even chunks, slice the celery, finely slice the spring onions, roughly chop the fresh coriander, and cut the lime into wedges. Peel and thinly slice enough shallots for the fried shallots garnish as evenly as you can so they cook crisp rather than patchy.

Fry the shallots

Heat a thin layer of neutral cooking oil in a small pan over medium heat, saving most of it for the soup. Add the sliced shallots in an even layer and fry, stirring often, until lightly golden and crisp, 5 to 7 minutes; lift them out before they turn too dark and let them cool on a plate. They will keep darkening slightly as they sit.

Toast the spices

Set a large heavy pot over medium heat. Add the cinnamon stick, star anise, cloves, green cardamom pods, black peppercorns, coriander seeds, and fennel seeds, and toast them, stirring, for 1 to 2 minutes until fragrant. You want them aromatic and slightly deeper in color, not burnt.

Sauté the aromatics

Add the remaining oil to the pot, then stir in the onions, garlic, ginger, and lemongrass. Cook over medium heat for 5 minutes, stirring often, until the onions soften and the mixture smells sweet and spicy. A gentle sizzle is perfect here.

Simmer the soup

Add the beef marrow bones to the pot and turn them through the aromatics for 2 minutes. Pour in the water, add the salt, and bring everything to a boil, skimming off any foam that rises to the top. Lower the heat right away and keep the soup at a gentle simmer for 1 hour so the broth stays clear and develops depth. Add the carrots, potatoes, and tomatoes, simmer for 20 minutes, then add the celery and continue simmering for 5 minutes, until the vegetables are tender but still holding their shape. Stir in the sugar if you want to round out the broth.

Adjust the seasoning

Taste the broth and add a little more salt or sugar if needed. If you want a neater bowl, fish out the lemongrass, cinnamon stick, star anise, and cardamom pods before serving.

Serve and garnish

Ladle the hot soup into bowls, making sure each serving gets some vegetables and marrow bone. Finish with spring onions, fresh coriander, and fried shallots, and serve the lime wedges alongside so everyone can squeeze over their bowl just before eating.