How to Make Beef Bone Soup (Traditional & Healthy Version)
Beef Bone Soup, known locally as Sup Tulang, is a beloved staple in Malaysian cuisine, celebrated for its rich, aromatic broth and deeply satisfying flavors. Rooted in Malaysia’s multicultural heritage, this dish combines fragrant local herbs like serai (lemongrass), halia (ginger), and daun sup (Chinese celery leaves) to create a nourishing and wholesome meal. Malaysian Beef Bone Soup is commonly enjoyed as a warming lunch, particularly during festive gatherings or family meals, reflecting the unity and diversity found in Malaysian kitchens. The taste of Sup Tulang is a beautiful balance of savory beef, subtle spices, and fresh local aromatics. Traditionally, it is prepared using marrow-filled beef bones, simmered to perfection with vegetables and a blend of spices, delivering a comforting and nutrient-rich broth. This health-conscious version reduces fat and sodium without compromising on authenticity, making it an ideal choice for those tracking calories while savoring the soul of Malaysian culinary tradition. Enjoying Beef Bone Soup is not just about the food—it’s about the experience of gathering with loved ones and celebrating Malaysia’s rich food culture.
Ingredients
- 400g Beef bones with marrow (tulang)
- 1 medium Red onion (bawang merah)
- 3 cloves Garlic (bawang putih)
- 2cm piece Ginger (halia)
- 1 Cinnamon stick (kulit kayu manis)
- 2 Star anise (bunga lawang)
- 3 Cloves (bunga cengkih)
- 1 tsp Black peppercorns (lada hitam)
- 1 medium Carrot (diced)
- 1 stalk Celery (daun sup, chopped)
- 1 stalk Lemongrass (serai, bruised)
- 1.5 liters Water
- 1/2 tsp Salt
- 1 stalk Spring onion (daun bawang, sliced for garnish)
- 2 tbsp Fried shallots (bawang goreng, for garnish)
Step-by-step instructions
Step 1 · Rinse beef bones under cold water to remove any impurities
Rinse beef bones under cold water to remove any impurities. Blanch in boiling water for 5 minutes, then drain and set aside.
Step 2 · In a large pot
In a large pot, heat a small amount of oil. Sauté sliced onion, garlic, and ginger until fragrant.
Step 3 · Add cinnamon stick
Add cinnamon stick, star anise, cloves, black peppercorns, and lemongrass. Fry briefly until spices are aromatic.
Step 4 · Add blanched beef bones to the pot
Add blanched beef bones to the pot. Pour in 1.5 liters of water and bring to a boil.
Step 5 · Reduce heat to low and simmer for 45 minutes
Reduce heat to low and simmer for 45 minutes, covered. Skim off excess fat occasionally.
Step 6 · Add carrot and celery
Add carrot and celery. Continue simmering for another 10 minutes until vegetables are tender.
Step 7 · Season with salt to taste
Season with salt to taste. Remove lemongrass and spice remnants before serving.
Step 8 · Ladle soup into bowls
Ladle soup into bowls. Garnish with spring onion and fried shallots if desired.
Why this recipe is healthy
This Malaysian Beef Bone Soup uses minimal oil and salt, relying on fresh herbs and spices for flavor. By skimming off excess fat and packing the soup with vegetables, this recipe supports heart health and weight management. The high protein content helps keep you full longer, making it a great lunch for those watching their calorie intake.
A note on tradition
Beef Bone Soup or Sup Tulang is especially popular in the northern and central regions of Malaysia. It is often enjoyed during Ramadan as a nourishing buka puasa (iftar) dish, but also served at Malay weddings and kenduri as a symbol of hospitality. The use of local spices and herbs highlights Malaysia’s vibrant multicultural food scene.