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.
Ingredients
- 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)
Step-by-step instructions
Step 1 · Heat cooking oil in a large pot over medium heat
Heat cooking oil in a large pot over medium heat. Sauté bawang merah, halia, and serai until fragrant.
Step 2 · Add diced carrot and cubed potato
Add diced carrot and cubed potato. Stir well and cook until slightly softened.
Step 3 · Stir in coriander and cumin powder
Stir in coriander and cumin powder. Continue sautéing for another minute to bloom the spices.
Step 4 · Pour in tomato purée and add cooked chickpeas
Pour in tomato purée and add cooked chickpeas. Mix thoroughly to coat all ingredients.
Step 5 · Add water
Add water, salt, and black pepper. Bring to a boil, then reduce heat and let simmer until vegetables are tender.
Step 6 · Check seasoning
Check seasoning. Remove lemongrass stalk. Stir in chopped daun sup.
Step 7 · Serve hot with a bowl of steamed white rice
Serve hot with a bowl of steamed white rice.
Why this recipe is healthy
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.
A note on tradition
Sup Tulang Merah is a festive favorite in southern Peninsular Malaysia, especially among the Malay community in Johor. Often enjoyed during family lunches, communal gatherings, and special occasions like Hari Raya, its bright red color is both appetizing and symbolic of celebration. Vegetarian adaptations are increasingly popular as Malaysians embrace healthier lifestyles while maintaining cultural traditions.