Sup Tulang Pedas Berempah (Spicy Aromatic Bone Soup)
80% asli · Malay-Indonesian Fusion
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.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Beef marrow bones1.2 kg
- Beef cubes (shank or brisket)400 g
- Dried chilies10-12
- Shallots8
- Garlic cloves6
- Ginger1.5-inch piece
- Galangal1-inch piece
- Lemongrass1 stalk
- Turmeric powder1 tsp
- Coriander powder1 tsp
- Cumin powder0.5 tsp
- Tomato paste3 tbsp
- Chili paste (sambal oelek)1.5 tbsp
- Ketchup2 tbsp
- Soy sauce1.5 tbsp
- Sugar1 tsp
- Saltto taste
- Water1.8 liters
- Vegetable oil3 tbsp
- Potatoes1 large
- Carrots1 medium
- Coriander leavesfor garnish
- Fried shallotsfor garnish
Langkah
- 1
Soak dried chilies. Blend chilies with shallots, garlic, ginger, galangal, and bruised lemongrass stalk into a paste.
- 2
Heat vegetable oil in a large pot. Sauté the spice paste until fragrant and oil separates.
- 3
Add turmeric powder, coriander powder, and cumin powder. Stir and cook for 1 minute.
- 4
Stir in tomato paste and chili paste. Cook for another 3-5 minutes.
- 5
Add beef marrow bones and beef cubes. Sear briefly.
- 6
Pour in water, bring to a boil, and skim off impurities.
- 7
Reduce heat, cover, and simmer for 1.5 to 2 hours until beef is tender.
- 8
Add cubed potatoes and carrots. Cook for 20-25 minutes until tender.
- 9
Stir in ketchup, soy sauce, sugar, and salt to taste. Simmer for 10 minutes.
- 10
Serve hot in bowls, garnished with fresh coriander leaves and fried shallots.
