Soup tulang – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Singapore Servings: Serves 4-6
Singapore Servings: Serves 4-6Soup Tulang, a beloved dish from Singapore, is a hearty and aromatic bone marrow soup that captivates with its rich, spicy, and subtly sweet flavors. Originating from the Malay and Indian-Muslim communities residing in Singapore, this dish transforms humble beef bones into a culinary delight. The marrow within the bones, often described as the butter of the gods, melts luxuriously into a spicy broth, creating an unparalleled depth of flavor. Traditionally enjoyed with crusty bread to soak up every drop, it’s a communal dish that brings warmth and comfort.
Ingredients
- Beef marrow bones – 2 lbs / 900 g
- Turmeric powder – 1 tsp / 5 g
- Ginger – 2 inches, minced
- Garlic – 6 cloves, minced
- Red chilies – 3, sliced
- Cinnamon stick – 1 stick
- Star anise – 2 pieces
- Cloves – 4 pieces
- Tomato paste – 3 tbsp / 45 g
- Ground cumin – 1 tbsp / 15 g
- Ground coriander – 1 tbsp / 15 g
- Salt – to taste
- Sugar – 1 tbsp / 15 g
- Water – 2 liters / 8 cups
- Cilantro – A handful, chopped
Instructions
- 1. Clean the beef marrow bones and soak in water for 1 hour to remove excess blood. Rinse thoroughly.
- 2. In a large pot, heat a little oil over medium heat. Add turmeric, ginger, and garlic, sautéing until fragrant.
- 3. Add red chilies, cinnamon, star anise, and cloves, stirring for 2 minutes.
- 4. Stir in tomato paste, ground cumin, ground coriander, salt, and sugar. Cook briefly.
- 5. Add in the soaked and drained beef marrow bones, stirring to coat in spices.
- 6. Pour in water and bring to a boil. Reduce heat and simmer for 3 to 4 hours until marrow is tender.
- 7. Taste and adjust seasoning if needed. Garnish with chopped cilantro before serving with crusty bread.
Substitutions
- Beef marrow bones -> Lamb shanks
- Red chilies -> Green chilies
- Cinnamon stick -> 1/2 tsp ground cinnamon
Enhancements in the Next Evolution
- Add a squeeze of lime for a fresh, tangy kick before serving.
- Include a tablespoon of fish sauce to deepen the umami flavor.
- Roast the bones beforehand to enhance their flavor prior to simmering.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
