Sup tulang simple

Most people like to eat sup tulang..but thinking about how long we have to boil it to make it soft enough make us fell...haaaa (sigh!). I will give tips to you how to make simple sup tulang for your dinner, tommorrow.

So, this afternoon after you came back from work..you can buy the tulang. Then you came back, wash it n boil it..Api kecikkkk jer....cover the pot, slightly open it. Then you can do other things, let them boil and swith off before you go to sleep.

Then, tomorrow morning, after you wake up 1st thing you do, before you go into the toilet is to reheat n reboil the soup add some more water to it. Let them boil. Don't forget to off the stove before you're leaving for work.

After you came back from office/work today, reheat your sup tulang, of course add water to it and make sure you have all these:
a) 1 sup bunjut tulang - ADABI
b) daun sup, bawang goreng, cili merah, cili padi - all chopp
c) ginger, yellow onion, and garlic - smash them

if you can't find sup bunjut ADABI, then you just use 1 cinnamon, few bunga cengkih n few bunga lawang.

Then heat you favourite pot, put a little bit of oil and put your smashed onion, ginger n garlic, if you don't have sup bunjut then put item (c) and fry them untill you can smell that niceee smellss..

Then, you put all the things that you have fried into the other pot (pour it)that containing your sup tulang...if you have sup bunjut, put it together. Let them boiled, add salt, aji no moto a bit and assam keping. Then let them boiled untill you ready to have your dinner..add water if it dry up. Don't forget to kacau2/stir.

Chopped cili api, add soya souce / kicap with limau nipis juice this can give extra taste to your sup tulang...you can eat your sup tulang with nasi, mi kuning, bihun, etc...Sprinkle some daun sup, bawang goreng n red chilli to make it look yummy.

try lah..your husband n kids will love it....

Tips of the day: When boiling sup tulang keep adding water and cover your pot but let it slightly open, this is to keep the hot steam. Unless you have that high presurre pot than, use that one. Don't waste your time by slowly cutting and slicing your onion, garlic and ginger..just smash it. Wash it first before you smash them so the original juice inside won't run with your tap water..