Tulang Merah (Red Bone Marrow Soup)
this is the only dish where the more bones you have in your bowl, the better!
Did you know that Tulang Merah translates to “Soup Marrow Red”? That means the star of this dish is its bone marrow, and most foodies will know that it is essential to suck all the marrow out of it. Sweet, spicy, and extra shiok, this local favourite can satisfy your cravings at any time. BONE appétit!
Enable 3rd party cookies or use another browser
For Tulang soup base
1.5 kg mutton shank (tulang), rinsed well
1 cinnamon stick
3 star anise
6 cloves
5 cardamom pods, crushed
2 lemongrass sticks, bruised
2 inches ginger, sliced
2 tsp salt
2.5 l water
Spice powder:
1 tbsp cumin seeds
1 tbsp fennel seeds
1 tbsp coriander seeds
1 tbsp black peppercorns
Rempah base:
3 medium red onions
5 cloves garlic
1 inch ginger
50 grams dried chillies, soaked in hot water to soften
½ cup vegetable oil
To finish:
2 cups tomato puree
1 tbsp cornstarch
2 tbsp water
2 tbsp ketchup
2 tbsp chilli sauce
3 tbsp sugar
Salt, to taste
2 sprigs chinese celery, sliced
1 cup fred shallots
1 large banh mi baguette (optional)
Method:
Combine all ingredients for the soup base in a pot. Bring to a boil and skim off the resulting scum that floats on top. Bring down to a gentle simmer, cover pot with a lid and cook for 1 hour. Skim the surface from time to time.
Toast the dry spices, cool and blitz into a fine powder. Set aside.
Blend the rempah base ingredients (except oil) into a fine paste.
In a separate pan, heat oil and fry the paste, stirring constantly for 5 minutes or until the oil starts to separate. Add in the spice powder and cook for another 5 minutes.
Add the mix to the simmering bone soup at the 1-hour mark. Mix well, close the lid and simmer for another 30-45 minutes or until the meat is fork tender.
Add tomato puree, ketchup, sugar, and salt. Simmer for another 10 minutes. Mix water with cornstarch to make a slurry and mix into the gravy. Simmer until thickened.
Serve and garnish with fried shallots and sliced chinese celery.