Soup

A rich and comforting Malaysian beef soup, simmered with aromatic spices and tender beef chunks, often served with rice or bread.

Beef shank or brisket · Water · Onion · Garlic

This variation elevates Sup Tulang with a more complex spice profile. It incorporates additional aromatic spices like lemongrass and galangal, alongside a richer chili blend, creating a deeply fragrant and intensely flavorful soup with a pronounced spicy kick.

Beef marrow bones · Beef cubes (shank or brisket) · Dried chilies · Shallots

A simplified and quicker version of Sup Tulang, this recipe uses pre-made chili paste and reduces simmering time. It captures the essence of the original with a balance of spicy, sweet, and savory flavors, making it more accessible for a weeknight meal.

Beef marrow bones · Beef cubes (shank or brisket) · Pre-made chili paste (sambal tumis) · Shallots

A rich and spicy beef bone soup, traditionally simmered for hours until the marrow is tender and the broth is deeply flavored. The 'merah' (red) comes from the liberal use of chili and tomato paste, giving it a vibrant color and a signature sweet and savory taste.

Beef marrow bones · Beef cubes (shank or brisket) · Dried chilies · Shallots

A spicier and tangier variation inspired by Asam Pedas, this Singgang incorporates more chilies and a richer tamarind base, offering a bolder flavor profile while retaining the essence of a fish soup.

Mackerel (Tenggiri) · Tamarind paste · Dried chilies · Fresh chilies

A simplified and quicker version of the traditional Singgang, this recipe uses pre-ground spices and fewer fresh aromatics for a weeknight-friendly meal that still captures the essence of the dish.

Mackerel (Tenggiri) · Turmeric powder · Ginger powder · Tamarind paste

A classic and aromatic Malay fish soup, Singgang Ikan Tenggiri features mackerel simmered in a flavorful broth infused with turmeric, ginger, and tamarind, creating a light yet deeply satisfying dish.

Mackerel (Tenggiri) · Turmeric (fresh) · Ginger (fresh) · Tamarind paste