Sup Tulang (Sup tulang merah)
Overview
Sup tulang, also called sup tulang merah or red bone soup, is a Singaporean dish of mutton or beef bones in a thick, bright red soup. Ginger, garlic and chillies are ground to a paste and fried with cumin, coriander, fennel, cinnamon and cardamom. The bones, chosen for their rich marrow, are browned in the spices and then simmered for hours in mutton stock with tomato purée and a little sugar, until the meat is tender and the broth is sweet, sour and spicy. It is served with slices of soft white bread, eaten by hand, and the marrow is sucked from the bones with a straw.
History
Sup tulang is considered a Singapore invention of the Indian Muslim hawkers. According to the National Library Board, it was created in the 1950s at a stall on Jalan Sultan, when a customer asked to eat the mutton bones that had been used to make the stock for mee kuah. The dish caught on, and today the stalls of the Golden Mile Food Centre on Beach Road are famous for it.
Main ingredients
Mutton bones, tomatoes, chillies, ginger, garlic, cumin. The soup is built on red tomato and chilli gravy and is usually served hot. Diet: contains meat; not usually gluten-free.
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Recipe
Method
- 1
Fry the whole spices in oil, then add the chilli paste and fry until fragrant.
- 25 min
Add the bones and turn them in the paste for 5 minutes.
- 32 h
Pour in the stock and tomato purée, add sugar and salt and simmer for about 2 hours.
- 4
Cook until the meat is tender and the gravy is thick and red.
- 5
Serve with bread and straws for the marrow.
- ✓
Serve. About 2h 50m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
