Рецепт 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 Total time 2 hours 15 mins
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
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. 3.2.2807
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