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.
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)
Instructions:
- Boil the bones in a large pot with screw pine leaves, lemon grass, ginger and galangal for about 2 hours.
- Discard the broth from the boiling process and rinse the bones with running water. Add in water and boil the bones again.
- In a pan, saute the blended ingredients, 4 spices, bistik spices or rempah tulang until fragrant.
- Transfer the sauteed ingredients to the boiling pot. Stir. Add in the tomato puree and food coloring as needed.
- Simmer the bones mixture until the meat on the bone is soft (about 2 hours) but not until the meat fall of the bones.
- Add chicken powder, salt, sugar as needed. Taste. Finally add in beaten eggs, stir for just a little while and remove from heat.
- To serve, scoop 2-3 tulang on a plate and garnish the dish with shredded cabbage and coriander leaves. Best served with french loaf.
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Singapore Sup Tulang
Reviewed by Singapore Food Recipes
on
December 27, 2017
Rating: