Singapore Sup Tulang

Another Singapore Hawker Food - Sup Tulang is prized for the marrow contained in the bones. It is served hot, with slices of bread on the side. Photo By: ChilliandSafron.

​Tulang Merah Bone Steak

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Ingredients:

Boil for 2 hours:

• Lamb/Mutton/Beef bone steaks 5kg cleaned with flour + water lime juice and salt. Rinse and set aside.
• 3 Pandan leaves
• 3 stalk lemon grass - bruised
• 2 inch ginger - bruised
• 2 inch galangal - bruised

Rempah to Blend:

• Handful of dried chili
• 3 large red onions
• 10 garlic cloves
• 1 inch of ginger
• 1 inch of galangal

Other Ingredients:

• 1 tablespoon chicken stock powder
• 1 packet of rempah tulang or bistik spices
• 4 spices (1 cinnamon stick, 5 cloves, 2 star anises, 4 cardamoms)
• 1 can of tomato puree
• Bright red food colouring
• 1 medium size Cabbage shredded thinly
• Coriander leaves
• Water
• Vegetable Oil or Ghee
• 1-2 Eggs beaten (optional)

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Instructions:

1. Boil the bones in a large pot with screw pine leaves, lemon grass, ginger and galangal for about 2 hours. 
2. Discard the broth from the boiling process and rinse the bones with running water. Add in water and boil the bones again.
3. In a pan, saute the blended ingredients, 4 spices, bistik spices or rempah tulang until fragrant.
4. Transfer the sauteed ingredients to the boiling pot. Stir. Add in the tomato puree and food coloring as needed. 
5. Simmer the bones mixture until the meat on the bone is soft (about 2 hours) but not until the meat fall of the bones.
6.  Add chicken powder, salt, sugar as needed. Taste. Finally add in beaten eggs, stir for just a little while and remove from heat.
7. To serve, scoop 2-3 tulang on a plate and garnish the dish with shredded cabbage and coriander leaves. Best served with french loaf.

Indian Food Recipes,Lamb Recipes,Mutton Recipes,

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