How to Make Malaysian Delicious Bone Soup

We have to boil this bone soup for a long time because we want to soften the meat when we eat it later and the benefits of the bones will come out. It is good for the health of this bone soup. If you use fresh meat, can you cook it if there is sacrificial meat?

Ingredients:

• Bone broth ingredients:
  • 5 kilos of meat bones
  • Budget 1 liter of water
  • 4 bunches of spices (1 star anise, 4 cardamom seeds, 1 cinnamon stick, 3 cloves)
  • 4 garlic cloves
  • 4 shallots
  • 2 inches of ginger
  • 4 nuts (optional)
  • 1 tsp black pepper powder
  • 1 lemongrass stick (optional)
  • 2 tbsp cooking oil
  • 1 stick of carrot
  • 1 bunjut soup
  • 2 potatoes
  • 2 celery stalks (optional)
  • Parsley
  • Onions
  • Lime
  • 1 cube of beef / chicken essence (optional)
  • fried onions
• Bone broth spice ingredients:
  • 1 tbsp coriander powder*
  • 1 tsp cumin powder*
  • 1/2 tsp cumin powder*
  • Ingredients (*) can be replaced with 2 tablespoons of soup spice powder
• Sour water ingredients:
  • 1 biji tomato
  • 1 large onion
  • 1/2 cup tamarind juice
  • 1 inch belacan baked
  • 2 red chilies
  • 5 stalks of chili rice
  • A little squeeze of lime
  • 1 tbsp fish sauce
  • Sugar to taste
  • Salt to taste

How to Prepare:

1. Ways to cook soup:
   1. Roughly chop garlic, red onion, ginger and hard fruit. Then grind finely with a little water.
   2. Cut the potatoes and carrots into large chunks.
   3. Roughly chop the celery stalks. Separate the leek stalks and the soup leaf stalks then cut them into lengths (approximately 2 inches). Coarsely slice the soup leaves and onion (for sprinkling).
   4. Heat the oil, add 4 spices and grind until fragrant.
   5. Add bones, coriander powder*, cumin powder* and white cumin powder*, black pepper powder, lemongrass, bunjut soup, soup leaf stems, leek stems and water. Boil for 1 1/2 hours.
   6. Add celery stalks, carrots, cubes of beef / chicken essence and salt.
   7. Add potatoes and add some black pepper powder.
   8. Sprinkle with soup leaves, scallions and fried onions.
2. Methods for sour water:
   1. Dice tomatoes and onions. Set aside 1/2 of the tomatoes and onion to grind and the other 1/2 to mix in sour water.
   2. Coarsely chop the red chilies and finely chop the rice chilies.
   3. Coarsely grind coarsely chopped ingredients, baked belacan, tamarind water, sugar and salt.
   4. Transfer in a bowl, add fish sauce, lime juice, tomatoes, onion and morning chili. Mix and squeeze until smooth and friendly.

Tip:

• Can be removed if there is a lot of oil (from melted meat fat).
• Can be cooked in a pressure cooker for fast cooking meat.
• You can add crackling in sour water if you like.