Bone Soup (Sup Tulang)
This soup, introduced by a Malaysian friend who is also a fanatical cook, is a firm favourite. Easily and cheaply made, it creates a deeply satisfying meal for rainy days.
We like the tender, slightly fatty meat which still requires some gnawing to pry them from the bone. The spice mix provides warmth and comfort to the soup. With veggies in it, too, it’s a nutritious one-pot meal!
I normally use pork bones as they’re easier to find here but the original recipe calls for beef ribs or oxtail.
Modified from Homestyle Malay Cooking, courtesy of the said Malaysian friend.
Ingredients:
1 kg bones (beef ribs, oxtail, pork ribs/spine), cut into large chunks
4 cm ginger, scraped and bruised
4 cloves garlic, peeled and bruised
3 lt water
2 onions, cut into wedges
2 tomatoes, cut into wedges
2 potatoes, peeled and cut into chunks
1 carrot, scraped and thickly sliced
Salt to taste
2 spring onions, thinly sliced for garnish
Optional:
Lotus roots, peeled and thinly sliced
Eliminated:
1 sprig chinese celery, thinly sliced for garnish
4 tbsp deep-fried shallots for garnish
Spice mix: 2 tbsp or to taste
1 tbsp coriander seeds
2 tsp cumin seeds
2 tsp fennel seeds
1 tsp black peppercorns
1 cinnamon stick (4 cm)
4 cardamom pods, bruised
8 cloves
2 star anise pods
Directions:
Dry fry the spice mix ingredients in a skillet over low heat until crisp and fragrant but not yet browned, about 3 minutes. Set aside to cool. When cooled, grind the mixture in a mortar or spice grinder until fine.
Place the space mix, bones, ginger, onion, garlic and water in a large pot. Bring to boil, skimming off the scum frequently. Then reduce the heat, cover, and simmer gently until the meat is tender, about 2-3 hours, adding water as needed.
Halfway through cooking, add tomatoes, potatoes, and carrot (or lotus roots if using) and season with salt. Bring to boil again, cover and simmer further. Serve hot with garnishes.
