Sup Tulang

Name: Sup Tulang
Prep time: 20 min
Cook time: 140 min
Total time: 160 min
Yield: 6 servings
Cuisine: Bruneian
Ingredients: 1kg beef marrow bones; 2L water; 3 tomatoes, quartered; 2 potatoes, cubed; 2 carrots, sliced; 1 onion, quartered; 4 cloves garlic; 2 cinnamon sticks; 4 star anise; 6 cloves; 5 cardamom pods; 1 tbsp ground coriander; 1 tsp ground cumin; 2 stalks celery with leaves; Salt and pepper; Fried shallots; Lime wedges

Sup Tulang (soop too-LAHNG)

Spiced Bone Soup

⏱ Prep Time 20 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 276 kcal

A hearty, deeply flavored soup of beef bones simmered with a complex blend of spices, tomatoes, and aromatics until the marrow melts into the rich broth.

Nutrition & Info

Protein 18.0g

Carbs 15.0g

Fat 16.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

large stockpot ladle skimmer

Presentation Guide

Vessel: large deep bowl

Garnishes: fried shallots, celery leaves, lime

Accompaniments: bread, steamed rice

Ingredients

1kg beef marrow bones
2L water
3 tomatoes, quartered
2 potatoes, cubed
2 carrots, sliced
1 onion, quartered
4 cloves garlic
2 cinnamon sticks
4 star anise
6 cloves
5 cardamom pods
1 tbsp ground coriander
1 tsp ground cumin
2 stalks celery with leaves
Salt and pepper
Fried shallots
Lime wedges

Instructions

1
Blanch beef bones in boiling water for 5 minutes, then drain and rinse to remove impurities.
2
In a clean pot, bring 2L of water to a boil. Add bones, cinnamon, star anise, cloves, and cardamom.
3
Simmer for 1.5 hours, skimming any foam that rises to the surface.
4
Add onion, garlic, ground coriander, and cumin. Continue simmering for 30 minutes.
5
Add potatoes, carrots, tomatoes, and celery. Cook 20 more minutes until vegetables are tender.
6
Season with salt and pepper. Serve garnished with fried shallots, celery leaves, and lime wedges.

💡

Did You Know?

Bruneians believe that the best part of sup tulang is sucking the rich, gelatinous marrow straight from the bones — special marrow spoons are provided for the purpose.

Chef's Notes

Equipment Tips

large stockpot
ladle
skimmer

Garnishing

fried shallots, celery leaves, lime

Accompaniments

bread, steamed rice

The Story Behind Sup Tulang

Sup Tulang emerged from the Indian-Malay spice trade, combining South Asian whole-spice techniques with Malay flavor preferences. In Brunei, it has become a beloved late-night comfort food, with roadside stalls serving steaming bowls to crowds after evening prayers during Ramadan.

🕐 Traditionally enjoyed dinner, late night supper 📜 Origins: Malay-Indian influence

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