500g of Oxtail or Beef Bones
2 Shallots
1 cm Ginger
2 Cloves of Garlic
1 Star Anise
1/2 Teaspoon of Cumin Seeds
1 Cinnamon Stick
1/2 Teaspoon of Fennel Seeds
1/2 Cup of Celery Stick
Salt to Taste
1/2 Teaspoon of Ground Black Pepper
1/2 Cup of Carrot
1 Potato, cut in cubes
1 Litre of Water
1/4 Cup of Spring Onions
1/4 Cup of Coriander Leaves for Garnish
3 Birds Eye Chilies
4 Tablespoons of Sweet Soy Sauce
To make your Sup Tulang extra yummy, sprinkle some fried onions on top when serving for that extra crunch. This will give you extra flavor and sweetness to your soup!


1. In a pot, add in a dash of oil and brown the ox tails on all sides set a side for later
2. In the same pot, add in shallots, sliced ginger, garlic along with all spices and fry until fragrant for at least 3 - 4 minutes
3. Then add in chopped up celery sticks and fry for a couple more minutes before adding 1 litre of water, a sprinkle of salt
4. Slowly add in the ox tail and cover the lid and let that simmer on a medium to low heat for at least 30 minutes
5. After 30 minutes, add in chopped up carrots and potatoes and cook for another 10 minutes until potatoes and carrots are tender and the oxtail falls off the bone. serve into a bowl, sprinkle with chopped up spring onion and coriander leaves
6.To make the spicy sweet soy sauce, in a small bowl, cut up birds eye chili and add in sweet soy sauce to drizzle onto the oxtail soup for a spicy kick



Sup Tulang (also known as Beef Ribs Soup) is a traditional Malaysian dish consisting of  bones, Oxtail and all sorts of spices.
While the soup can also be made with chicken, or even oxtail, I am of the opinion that beef is far more suited to this taste.
This dish can be found in many restaurants, or stalls all around Malaysia. This Sup Tulang is a homey, hearty fare at its finest.
Sup Tulang is the Malaysian version of bone broths. It is a traditional recipe, a humble but nutritious broth eaten for generations as comfort food.
Unlike most Western-style bone broths, the Asian bone broths are infused with aromatic herbs and spices, adding a wonderful depth of flavor. Nearly every Asian country has it’s own generations-old versions of broths similar to this.  The Malaysian Sup Tulang is a close relative to the Vietnamese Phở, Indonesian Soto Daging and the South Indian Sup Kambing (Mutton Soup).
Did you know, this soup can also be made in a pressure cooker. Cooking this in a pressure cooker will get you to achieve  much softer and tender meat that falls off the bone.
Why not try this recipe out for yourself? Tell us what you think !
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