Search
x
×
The Cook Book
x

Malaysian Beef Leg Soup

Home » Written Recipes » Recipes » Starters & Appetizers » Soup » Malaysian Beef Leg Soup
Malaysian Beef Leg Soup ccexpress

Recipe Description

Malaysian Beef Leg Soup, also known as “Sup Tulang,” is a flavorful and aromatic dish made with slow-cooked beef leg, infused with traditional spices and herbs. This hearty soup is packed with deep, rich flavors and is often served with steamed rice or crusty bread, making it a comforting meal for any occasion.

Serving Details

  • Servings: 4
  • Serving Size: 1 bowl per person

Cooking Time

  • Preparation Time: 20 minutes
  • Cooking Time: 2.5 hours
  • Total Time: 2 hours 50 minutes

Nutritional Information (Per Serving)

  • Calories: 420 kcal
  • Protein: 35 g
  • Fat: 22 g
  • Carbohydrates: 15 g
  • Sodium: 950 mg

Ingredients

  • 1 kg beef leg (cut into pieces)
  • 1 large onion (chopped)
  • 4 cloves garlic (minced)
  • 1-inch ginger (sliced)
  • 1 cinnamon stick
  • 3 cloves
  • 3 cardamom pods
  • 1 star anise
  • 1 teaspoon black peppercorns
  • 1 teaspoon ground turmeric
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 liter beef broth
  • 2 cups water
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon soy sauce
  • 1 teaspoon lime juice
  • Fresh coriander leaves (for garnish)
  • Fried shallots (for garnish)

Instructions

Step 1: Prepare the Ingredients

Rinse the beef leg pieces thoroughly. In a pot, bring water to a boil and blanch the beef for 5 minutes to remove impurities. Drain and set aside.

Step 2: Sauté the Aromatics

Heat oil in a deep pot over medium heat. Add chopped onions, garlic, and ginger. Sauté until fragrant.

Step 3: Add Spices and Beef

Add cinnamon, cloves, cardamom, star anise, and black peppercorns. Stir for a minute. Then, add the blanched beef leg pieces and mix well.

Step 4: Simmer the Soup

Pour in the beef broth and water. Add turmeric, cumin, coriander powder, and salt. Bring to a boil, then reduce heat and let it simmer for 2-2.5 hours until the beef is tender.

Step 5: Final Seasoning

Add soy sauce and lime juice. Stir well and cook for another 5 minutes.

Step 6: Serve

Ladle the soup into bowls and garnish with fresh coriander leaves and fried shallots. Serve hot with rice or bread.

FAQs

Can I use a pressure cooker to make this soup?

Yes, using a pressure cooker will reduce the cooking time to about 45 minutes.

What can I serve with Malaysian Beef Leg Soup?

It pairs well with steamed rice, toasted bread, or a side of sambal sauce.

Can I add vegetables to this soup?

Yes, you can add carrots, potatoes, or tomatoes for extra texture and flavor.

How can I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat before serving.

You May Like

Latest Recipes

Top 10

Chefs Biography

×
Charred corn, chicken & tortilla salad with chipotle yogurt dressing

Easy Italian Salad Recipe

In a bowl, add carrot, iceberg, cucumber, tomato, green olive, salt, olive oil, oregano, lemon juice, black pepper powder, cheddar cheese,

Spicy Bagel Bites

Spicy Bagel Bites

Preheat oven to 400 degrees F (200 degrees C). In a small bowl, mix the Parmesan cheese, chili powder, oregano, cumin, garlic powder, onion powder, salt and pepper.

Bombay Biryani

Bombay Biryani

Serving Details Serves: 4-6 Preparation Time: 30 minutes Cooking Time:

Untitled 1

Lentils and Spinach Recipe

In a heavy pan heat oil over a medium heat. Cook and stir onion in the hot oil until beginning to turn golden brown, about 10 mins. Add minced garlic to onion and cook and stir until fragrant, about 1 min more.

rice almond milk

Rice Almond Drink Recipe

Heat milk in a wok, add in almonds, rice flour and sugar. Cook till thickens. Then add cream and almond essence, mix well. Remove mixture in blender, add in ice cubes and a little red syrup.

Iced Mocha ccexpress

Iced Mocha

Serving Details Yield: 1 serving Preparation Time: 5 minutes Cooking

recipe image legacy id 1283484 9 2

Indian chicken salad

Lay the chicken breasts in between a double layer of cling film and bash out using a rolling pin until about 1cm thick. Rub with the tandoori spice mix and some seasoning. With a griddle pan over a medium heat, cook the chicken for about 3-5 mins on each side until cooked through. To make the dressing, mix together the coriander stalks, lime zest and juice, coconut milk and mango chutney until you have a pourable dressing – then season. Arrange the salad ingredients on a big platter. When the chicken is cooked, slice it and add to the salad. Then drizzle on some dressing, scatter with coriander and poppadum pieces and serve.

recipe image legacy id 295478 10 3

Green bean minestrone

Fry the onion, garlic, carrot and celery in the olive oil in a large saucepan until tender but not browned. Scoop out and set aside. Fry the pancetta, if using, you won’t need to add any more oil but keep the heat low until it starts to give off fat. Fry until browned but not too crisp. Tip into a sieve and drain off any excess fat. Put the carrot mixture back into the pan with the pancetta and add the bay leaf, plenty of seasoning and the stock. Bring to a simmer, add the pasta and cook for 5 mins. Top and tail the green and runner beans, slice both into lengths that will easily fit on a spoon and add to the pot with the broad beans. Cook for 3 mins, then add the cabbage. Bring back to a simmer and cook for 2 mins. Spoon the pesto onto the top of the soup just before serving and serve with the bread.

recipe image legacy id 513781 11

One-pot chicken with braised vegetables

Heat oven to 220C/fan 200C/gas 7. Season the chicken inside and out with salt and pepper. Heat the butter in a casserole dish until sizzling, then take 10 mins to brown the chicken on all sides. Remove the chicken from the dish, then fry the bacon until crisp. Add the potatoes and shallots, then cook until just starting to brown. Nestle the chicken among the veg, pour over the wine, then pot-roast, undisturbed, for 1 hr or until the chicken is cooked. After 1 hr, remove the chicken and place the pan back on the heat. Stir the peas into the buttery juices, adding a splash of water if the pan is dry, then simmer until the peas are cooked through. Finally, add any juices from the rested chicken, then stir through the herbs and serve with the chicken.

recipe image legacy id 192535 12

Chicken chow mein

Mix together the garlic, ginger, chilli, soy sauce and tomato purée, then add the chicken and leave it to marinate while you prep the rest of the ingredients. Boil a large pan of water, add the noodles, broccoli and carrots, then cook for 4 mins before draining. Heat the vegetable oil in a wok, tip in the chicken and its marinade, then stir-fry for 4-5 mins until cooked. Toss in the noodles, vegetables, beansprouts and spring onion to warm through, then mix the oyster sauce with 2 tbsp water and stir this in just before serving.

Most Popular Recipes

x
x