Sup Tulang Merah (Classic Red Bone Soup)
Hidangan tradisional · Malaysian
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.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Beef marrow bones1.5 kg
- Beef cubes (shank or brisket)500 g
- Dried chilies15-20
- Shallots10
- Garlic cloves8
- Ginger2-inch piece
- Tomato paste4 tbsp
- Chili paste (sambal oelek)2 tbsp
- Star anise3
- Cinnamon stick1
- Cardamom pods4
- Potatoes2 large
- Carrots2 medium
- Ketchup3 tbsp
- Soy sauce2 tbsp
- Sugar1 tbsp
- Saltto taste
- Water2 liters
- Vegetable oil3 tbsp
- Cilantrofor garnish
- Fried shallotsfor garnish
Langkah
- 1
Soak dried chilies in hot water for 30 minutes, then drain and blend into a paste with shallots, garlic, and ginger.
- 2
Heat vegetable oil in a large pot or Dutch oven. Sauté the chili paste mixture until fragrant and the oil separates.
- 3
Add tomato paste, chili paste, star anise, cinnamon stick, and cardamom pods. Cook for another 5 minutes, stirring constantly.
- 4
Add the beef marrow bones and beef cubes to the pot. Sear them briefly on all sides.
- 5
Pour in the water and bring to a boil. Skim off any scum that rises to the surface.
- 6
Reduce heat to low, cover, and simmer for at least 2-3 hours, or until the beef is tender and the marrow is soft. Add more water if needed.
- 7
Add potatoes and carrots. Continue to simmer until the vegetables are tender, about 20-30 minutes.
- 8
Stir in ketchup, soy sauce, sugar, and salt to taste. Simmer for another 10 minutes to allow flavors to meld.
- 9
Serve hot, garnished with fresh cilantro and fried shallots. Ensure each serving has a generous portion of bones and marrow.
