Sup tulang is a rich, hearty soup made with beef bones, often enjoyed for its deep flavor and comforting warmth. It is a beloved dish across many Southeast Asian cultures, especially in Malaysia and Indonesia, where the soup is slow-cooked to extract all the savory essence from the marrow and bones. Whether served as a family meal or during festive gatherings, sup tulang offers a wholesome and satisfying experience. Learning the proper way to prepare this traditional dish can help you achieve a flavorful broth and tender meat that practically falls off the bone.
Understanding Sup Tulang
What Makes Sup Tulang Special
Unlike many other types of soup, sup tulang uses beef bones as the main ingredient. These bones, often from the shank or rib, contain marrow that adds richness to the broth. The key to a good sup tulang is in the slow simmering, which extracts gelatin, nutrients, and flavor from the bones. This results in a thick, flavorful soup base that’s both nourishing and aromatic.
Popular Variations
While the core ingredients are relatively consistent, there are different ways to prepare sup tulang depending on regional preferences. Some versions include tomatoes for a slight tang, while others use local spices like star anise, cinnamon, or cloves to create a more aromatic profile. Vegetables like carrots, potatoes, and celery may also be added for extra nutrition and texture.
Ingredients for Making Sup Tulang
Essential Ingredients
To cook a classic sup tulang, you will need the following basic ingredients:
- 1 kg beef bones (preferably with marrow)
- 2 liters of water
- 2 tablespoons cooking oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 thumb-sized piece of ginger, sliced
- 23 star anise
- 1 stick cinnamon
- 2 cardamom pods
- 1 teaspoon white pepper
- Salt to taste
- Optional: chopped celery, carrots, potatoes, and spring onions
Optional Garnishes and Add-ins
While the basic soup is already delicious, you can enhance the flavor and presentation with:
- Fried shallots for a crispy topping
- Fresh coriander or parsley
- Lime wedges for added brightness
- Sambal or chili paste for heat
Step-by-Step Guide: Cara Masak Sup Tulang
Step 1: Blanching the Bones
Before starting the actual soup, blanch the bones to remove impurities. Place the beef bones in a pot of boiling water and boil for 57 minutes. Then remove the bones, discard the water, and rinse the bones thoroughly. This step ensures a clearer broth and removes excess blood and scum.
Step 2: Sautéing the Aromatics
In a large soup pot, heat 2 tablespoons of cooking oil over medium heat. Add the chopped onions, garlic, and ginger. Sauté until fragrant, about 23 minutes. Add the cinnamon stick, star anise, and cardamom pods. Stir for another minute to release the spices’ aroma.
Step 3: Simmering the Soup
Add the blanched beef bones into the pot and pour in 2 liters of water. Bring it to a boil. Once it reaches boiling point, reduce the heat to low and let it simmer for 23 hours. The longer it simmers, the richer the flavor. Skim off any foam or fat that rises to the surface occasionally for a cleaner broth.
Step 4: Adding Vegetables and Seasonings
About 30 minutes before the soup is done, add the vegetables such as chopped carrots, celery, and potatoes. Season the soup with white pepper and salt to taste. Continue simmering until the vegetables are tender and the meat is fully cooked and tender.
Step 5: Final Touches and Serving
Once the soup is ready, turn off the heat. Taste and adjust the seasoning if needed. Ladle the hot sup tulang into bowls and garnish with fried shallots, chopped coriander, and spring onions. Serve hot with steamed rice or crusty bread. A squeeze of lime juice or a side of chili can elevate the flavor even more.
Tips for the Best Sup Tulang
- Use meaty bones: Bones with some meat on them enhance both flavor and texture.
- Simmer, don’t boil: A gentle simmer helps extract the most flavor without making the broth cloudy.
- Spice balance: Don’t overpower the soup with too many spices. The goal is a warm and balanced aroma.
- Make ahead: Sup tulang often tastes even better the next day after the flavors have developed further.
Common Mistakes to Avoid
Using Unblanched Bones
Skipping the blanching step can result in a murky, bitter broth. Always take the time to boil and rinse your bones before making the soup.
Cooking Too Quickly
Sup tulang needs time to develop its deep flavor. Rushing the cooking process will result in less flavorful meat and a thinner broth.
Not Skimming the Broth
During simmering, impurities and fat rise to the surface. If not skimmed, these can make the soup greasy and unpleasant in texture.
Serving Suggestions
With Steamed Rice
The most traditional way to enjoy sup tulang is with warm steamed rice. The broth soaks into the rice, making each bite rich and flavorful.
With Roti or Bread
Another option is to serve the soup with crusty bread or flatbread like roti canai. It’s perfect for soaking up every drop of the flavorful broth.
As a Standalone Dish
Sup tulang can also be served on its own as a hearty starter or light meal, especially during cooler weather or when you’re feeling under the weather.
Learning cara masak sup tulang is a rewarding culinary journey. With just a few ingredients and a little patience, you can prepare a deeply flavorful, nutritious soup that brings warmth and comfort to your table. The key lies in proper preparation blanching the bones, slow simmering, and balancing the spices. Whether you serve it at family dinners or during festive seasons, this traditional soup is sure to impress and satisfy. Take your time, enjoy the process, and savor every spoonful of this rich, hearty dish.