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.
- 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
- chopped celery leaves, to garnish
- 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.
- Bring heat to high then add the beef, continue to cook beef for 5 minutes.
- 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.
- Add the potatoes and carrots then simmer for 10 minutes.
- Add the celery and tomatoes then simmer for another 10 minutes.
- Season with fish sauce, then serve while hot garnished with celery leaves.
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