Sup Tulang Merah Singapore- Soup-e-ustukhun-e-gusfand ghermez Sangapor

Me and bff have lots of sweet khatere (memories) with sup tulang merah. I introduced him with this food early in our relationship. At first, he reluctant to eat this as the bright red color which symbolised spiciness. You know, most of Iranians dont like spicy foods, which means they missed one of the best taste in foods :P. But it is actually not spicy. It is tasty and aromatic with spices. When you deep the french baguette into the gravy, so bliss as it absorb the well mix ingredients. Oh, typing this make me wana drive to Beach Rd.

Yeah, we always eat sup tulang at Beach Rd Singapore, the most famous place for sup tulang. Actually, sup tulang is Singapore specialties. You cant find at any other place that have same taste like the ones at Singapore. Plus near sup tulang stall at Beach Rd, there is a bean curd stall that sell the best soya ever. Normally bff will buy $10 sup tulang, $10 bbq chicken wings and more than 2  bean curd. We always bought extra bean curd to take away home. And,,always he bought $2 tissues from one apek that come to each table. One time bff bought lots from that chinese man because he said that apek is so bichareh (pity). Yes, generous bff :)

Last weekend my family from Singapore came. Before that I asked them to buy for me sup tulang but they said, they will make it at my home. Ok, so they brought about 5kg bone steaks and all the spices needed all away from Singapore. So, we had a blast kenduri of sup tulang over the weekend.
I asked for the recipe and hope to make it my own later. So, check it out!!

The taste a bit different coz this is more aromatic and thicker sauce, and less food coloring is better

Ingredients:
~ Lamb bone steaks 5kg
~ 3 Screw pine leaves
~ 3 lemon grass
~ 2 inch ginger
~ 2 inch galangal
~ 1 packet of bistik spices
~ A handful of dried chillies*
~ 3 onions*
~ 10 garlic cloves*
~ 1 inch of ginger*
~ 1 inch of galangal*
~ 1 can of tomato puree
~ Artifical red coloring
~ Cabbage
~ Coriander leaves
~ Water
~ Oil

Methods:
1. Boil the bones with screw pine leaves, lemon grass, ginger and galangal for 2 hours. This step is to get rid of the "smell" of lamb which somehow hated by Malays. After 2 hours, throw away the water from the boiling process as to get rid the fat of the lamb which is believed will cause nausea after eating.

2. Blend all the * ingredients,
3. In a pan, fry the blended ingredients with bistik spices until fragrant.
4. In the pot of the bones, pour some water to cover the bones and stir in the fried ingredients.
5. Add in the tomato puree and food coloring. The amount of food coloring is depend on you..
6. Let everything simmer until the bones soft but not until the meat fall of the bones, let say for another hour.
7. Taste with salt and sugar.
8. Serve. On top of it sprinkle some shredded cabbage and coriander leaves.

p/s: my advice if you eat sup tulang merah is dont be shy and explore more. You need to use your bare hands to maximise satisfaction. never use straw to suck the bone marrow. but suck with your lips straight away from the bone or you can knock the bone on the plate to let the marrow out. Must eat all the meat all around the bone. Bring your own knife if you shy to bite the bone :)

Good Luck!!