Sup Tulang Merah with Rice
Makan Tengah Hari • Malaysia
How to Make Sup Tulang Merah with Rice (Traditional & Healthy Version)
Sup Tulang Merah, a beloved Malaysian classic, is a vibrant red soup traditionally made with beef bones but here expertly adapted for a vegetarian diet. This dish is famous in Malaysian multicultural cuisine, especially in the bustling food stalls of Kuala Lumpur and Johor Bahru, and is also popular in Singapore’s Malay communities. The name 'Sup Tulang Merah' refers to its characteristic bright red hue, colored naturally with tomato purée and sweet spices. In this healthy vegetarian version, hearty root vegetables and protein-rich legumes replace the traditional meat, making it both wholesome and suitable for diverse dietary preferences. The soup is rich with flavors from local ingredients like daun sup (Malaysian celery leaves), bawang merah (shallots), halia (ginger), and serai (lemongrass). A side of fragrant white rice completes the meal, making it a comforting lunch option that brings together Malaysia’s multicultural heritage. Enjoyed by families during gatherings and local celebrations, Sup Tulang Merah with Rice is a perfect example of how traditional recipes can evolve to suit modern, health-conscious lifestyles without compromising on authentic taste.
Bahan-bahan(untuk 1 medium bowl of Sup Tulang Merah with 1 cup of rice)
- 1 large Carrot (diced)
- 1 medium Potato (cubed)
- 1/2 cup Chickpeas (cooked)
- 1/2 cup Tomato purée (for natural red color)
- 3 cloves Bawang merah (shallots) (sliced)
- 1 inch Halia (ginger) (smashed)
- 1 stalk Serai (lemongrass) (bruised)
- 2 tbsp Daun sup (chopped Malaysian celery leaves)
- 1 tsp Coriander powder
- 1/2 tsp Cumin powder
- to taste Salt
- 1/2 tsp Black pepper (freshly ground)
- 1 tbsp Cooking oil (preferably canola or sunflower)
- 3 cups Water
- 2 cups White rice (cooked)
Arahan
- 1
Heat cooking oil in a large pot over medium heat. Sauté bawang merah, halia, and serai until fragrant.
3 minutes
Use low heat to avoid burning the aromatics and release their full flavor.
- 2
Add diced carrot and cubed potato. Stir well and cook until slightly softened.
4 minutes
Cut vegetables evenly for consistent cooking.
- 3
Stir in coriander and cumin powder. Continue sautéing for another minute to bloom the spices.
1 minute
Blooming spices enhances depth and aroma.
- 4
Pour in tomato purée and add cooked chickpeas. Mix thoroughly to coat all ingredients.
2 minutes
Use fresh tomato purée for best color and taste.
Kenapa hidangan ini sihat
By substituting traditional beef bones with chickpeas and a variety of vegetables, this Sup Tulang Merah offers a lower calorie, high-fiber, and cholesterol-free option. The use of local herbs like daun sup and lemongrass amplifies flavor without excess sodium or fat. It’s a satisfying and nourishing meal that supports weight management and overall wellness, fitting seamlessly into a modern Malaysian healthy diet.
This vegetarian Sup Tulang Merah is nutrient-dense, providing dietary fiber from chickpeas and root vegetables, plant-based protein, and essential vitamins such as vitamin A from carrots and vitamin C from tomato purée. Lemongrass and ginger add antioxidants and anti-inflammatory properties. The dish is naturally low in saturated fat and contains no cholesterol, making it suitable for heart health. Served with moderate white rice, it offers balanced macros for a wholesome lunch.
Petua
- 💡Tip 1: Use fresh vegetables and herbs for maximum flavor and nutrition.
- 💡Tip 2: Adjust the consistency of the soup by adding more or less water as desired.
- 💡Tip 3: For extra aroma, toast the spices lightly before adding them to the pot.
Penyimpanan & hidangan
Store leftover Sup Tulang Merah in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of water if needed. Rice should be stored separately to maintain texture.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 600.0 kcal |
