Soup Tulang is a red bone mutton soup also known as bone steak in Singapore. The classical soup of blood red color consists of steak bones, potatoes, beaten egg, chilli paste, tomato sauce and ginger. To prepare the dish first steak is boiled until it is tender. Garlic, onion and a piece of ginger are grinded and fried with chilli paste until pleasant smelling, and then added to the steak together with tomato sauce. When the soup reaches the desired consistency, mashed potatoes are added and stirred. And in the final stage of preparation beaten eggs and spices are added. Singaporean restaurants usually serve Soup Tulang with simple or toasted French loaves.
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Drinking the Bones: Singapore’s Soup Tulang, www.backpackfoodie.com
Soup Tulang: Nothing Was What It Seemed, eatbma.blogspot.com