Sup Tulang

Sup Tulang

Sup Tulang (Beef Bone Soup) is an aromatic beef soup flavoured with spices like coriander, cinnamon, chilli, onions and aniseed. A very similar dish to the Philippine Nilagang Baka (Boiled Beef) except for the spices used. The first time I tried this was in a food court in a Mid Valley Mega Mall during my first weeks in Malaysia, having said that I was a chilli and spice virgin at that time so when I ordered this I never knew it was spicy. It was my first weeks in Malaysia so I don’t know what their dishes taste like yet so I started to assume that colour red was spicy hot and the rest are not, I was wrong.


I ordered rice with this soup and like how we eat Nilaga in the Philippines I poured a lot of soup on the rice and on my first bite it was “Boom”, that was freaking hot to my standards before. It was a challenge to finish but I was hungry so I finished them bit by bit with some help from a cold fresh juice. After a week I tried it again and every time I tried my taste buds started to accept the spiciness and started to love it. Since then once in a while I order this when I eat out as it’s such a comfort meal, just make sure you have a tissue paper or handkerchief handy when having this as you will really sweat due to its hot and spicy nature.

Sup Tulang
 
Prep time
Cook time
Total time
 
Serves: 5-6
Ingredients
  • 1½ kg meaty beef neck bones
  • 500 ml beef stock
  • 800 ml water
  • 1 large carrot, cubed
  • 2 medium potatoes, cubed
  • 1 stalk celery, sliced
  • 1 large onion, quartered
  • 2 medium tomatoes, sliced into wedges
  • 1 thumb sized ginger, thinly sliced
  • 6 cloves garlic, minced
  • 1 tbsp ground cumin
  • 2 tbsp ground coriander
  • 1 stick cinnamon
  • 4 pcs cardamoms
  • 1 pc star anise
  • fish sauce
  • freshly ground black pepper
  • oil
  • chopped celery leaves, to garnish
Instructions
  1. In a pot add oil then sauté garlic, ginger and onions once fragrant add the cumin, coriander, cinnamon, cardamoms and star anise. Stir fry in medium heat for a minute.
  2. Bring heat to high then add the beef, continue to cook beef for 5 minutes.
  3. Add water, beef stock and a good amount of freshly ground black pepper then bring to a boil, simmer in low heat for 1½ hrs.
  4. Add the potatoes and carrots then simmer for 10 minutes.
  5. Add the celery and tomatoes then simmer for another 10 minutes.
  6. Season with fish sauce, then serve while hot garnished with celery leaves.

 

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8 Responses

  1. kitchenriffs says:

    I love the flavor of cardamon! So you know this soup has my number. This looks great, and I love spicy. Thanks.

  2. I love more spice the older I get, so this would be perfect – plus we just bought a 1/4 of a beef, so I have lots of great beef bones with which to work – thanks for a fantastic recipe!

  3. This sounds like a great way to utilize cheaper cuts/ leftover parts like neck bones 🙂 Yum!

  4. Juliana says:

    This is kind of soup that I enjoy, especially when the it is cold out there…the broth must be so tasty with all the bones…
    Hope you are having a great week Raymund 🙂

  5. mjskit says:

    Cardamom and star anise in a beef soup? Interesting flavors!

  6. Oh, my goodness I am going to HAVE TO try this – sounds so good.

  7. suituapui says:

    I love this if the broth is rich and thick with the taste of beef – most that we get at the shops here are rather diluted…with msg added. So far, only one that I really like…and one that is ok. The rest, I’d pass. 🙁

  1. December 12, 2014

    […] week or so ago Raymund over at Ang Sarp posted a recipe for Sup Tulang (Beef Bone Soup). I loved the combination of flavours in Raymund’s recipe and the other day when it was a bit […]

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