In the Kitchen

Sup Tulang Rawan Berempah

Sup Tulang Rawan Berempah

Prep

About 1 hour
|

Cook

About 1 hour

Ingredients

    • 400g gristle (tulang rawan), cut into small pieces
    • 250ml bone broth
    • 100g potatoes
    • 70g carrots
    • 70g celery
    • 30ml cooking oil
    • 10g ghee (optional)
    • 15g dried chilli (optional)
    • 20g kurma powder

    Herbs

    • 5g fennel seeds
    • 5g star anise
    • 5g clove
    • 5g cinnamon
    • 5g coriander seeds
    • 4 bay leaves (optional)
    • 1 sup bunjut (optional)

    (A) Ground ingredients

    • 15g shallots
    • 12g garlic
    • 10g ginger
    • 10g galangal
    • 10g turmeric

    Seasoning

    • Salt
    • White pepper
    • Seasoning powder

    Garnishing

    • 15g parsley
    • 10g fried shallots

Method

    Heat the oil and sauté all the herbs. Add the ground ingredients (A), kurma powder and gristle, then stir.

    Add the bone broth and let it simmer until the meat becomes tender. Add potatoes, carrots, celery and seasoning until it's cooked.

    Garnish with fried shallots and parsley, then serve.

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