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Tuesday, March 31, 2009

Sup Tulang - Malaysian Beef Rib Soup

Armed with the knowledge of how to make the perfect sup bunjut, let's make sup tulang. Sup tulang, literally Bone Soup in Malay usually refers to beef soups which are made with beef that is still attached to bones. so it can be made from the neck, the legs or ribs. This one is made with beef ribs.

It makes good sense to keep the bones because it creates instant stock, and sometimes when you're lucky, you can even get the marrow - especially when you make the soup using the knee bones which is a delicacy called the Gearbox Soup. The soup develops an intense flavour and is very aromatic compare to the ones that is made with just meat and using premade stock.
There is no vegetable used in this soup - not even onions. I use only ginger, lemon grass, sup bunjut, some salt and freshly crushed black pepper for seasoning and water. It is very important to minimize the *flavours* as the star of the soup is the beef and the spices, so every ingredient used is only there to enhance the flavour not to overwhelm. The soup then is left to simmer for one and a half to two hours before rewarding you with this amazing broth you can then dress with other condiments and eaten with either noodles - I will give you a recipe of Soto Daging based on this soup tomorrow - or rice or rice cakes (nasi himpit).

Sup Tulang
ingredients:
1kg beef ribs
3cm ginger - peeled and crushed
2 lemon grass - remove the outer skin and crush the bottom with a knife/pestle
water
salt and black pepper

Method:
1. Heat up your soup pot and add the loose spices in the sup bunjut into the pot - Cinnamon, star anise, cardamom and cloves - dry fry for about 1-2 minutes.
2. Add 1 liter of water, ginger and lemon grass.
3. Add the beef ribs.
4. Add the sup bunjut parcel.
5. Cook to boil then lower the heat and leave to simmer for one to two hours. Keep tasting and adjusting the seasoning.
6. It will be ready when the meat fell off the bones.
7. Serve immediately.


Note on condiments:
you can serve this with a confetti of crispy fried shallot, coriander leaves, celery leaves and spring onion. A side dish of sambal kicap and some lime wedge would be lovely too.
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