Classic beef bone soup in Malaysia where we usually love having it with plain rice for either lunch or dinner. Giving my sincere thank you to the gorgeous E’zzati for her guidance for this recipe!
Ingredients:
- 1/2 shalloy
- 1/3 red onion
- 1/2 brown onion
- 3 slices of ginger
- 4 cloves of garlic
- Some coriander leaf
- 3 tablesppon of Adabi Perencah Sup Powder
- 1 sup bunjut
- Some beef bone or ribs or beef neck with bones (you want the bones for the soup)
- Salt and white pepper
How to make sup tulang:
- Boil a pot of water and boil the beef for about 10 minutes – this is to remove impurities.
- In another pot, add cooking oil then sauté garlic, ginger, shallots and oin medium heat till fragrance.
- Remove the beef from the boiling water and rinse it with cold water. Bring heat for your other pot to high then add the beef, continue to cook beef for 5 minutes.
- Add about 1.5 litre of water to your pot, then add 3 tablespoon of Adabi Perencah Sup Powder, 1 sup bunjut and a few coriander leaves to the pot. Turn down your heat to low to simmer the soup. Whilst simmering, add salt, Ajinomoto (if you’d like) and white pepper to taste.
- Depends how thick you’d like your soup to taste, I usually simmer any soup for about an hour. You can simmer for 2 hours if you’d like, just make sure you slowly refill the soup with water along the way.
Once done, you can serve your soup immediately and store it in your fridge for the next week! If you boil your meat to remove the impurities, your soup should look brown but clear at the same time (like the picture above)
It’s a very homecook dish. Doesn’t look like a Michelin star dish but it warms my heart whenever I’m homesick far away from home.
Quick and easy Recipe 
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