Sup Tulang


  • 1 kg of ribs or any bone
  • 1 thumb size of ginger – knocked
  • 1 tsp of black paper – pounded
  • 1 sup bunjut
  • 3 pcs of cadammon
  • 2 anise star
  • 1 stick of cinnamon
  • 2 clove of garlic and 5 shallot – pound to make paste
  • salt and white pepper for taste
  • for garnishing, fried shallots, chinese parsley and onion spring


  • boil the ribs with ginger for 4 hours (if you use slow cokker) or else just boil untill the meat get tender
  • in another pan, heat some oil, then fry cinnamon,anise star, cadammon then follow by onion+garlic+black pepper.
  • once brown, pour the (including the oil) to your boiling pot together with sup bunjut.
  • simmer for 30 mins.
  • ready to serve.
  • garnish with fried shallots, chinese parsley and onion spring.
  • squezze lime on it to add more kick

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