Tulang Merah (Mutton Bone Marrow Stew) | Don Signature Crab - Singapore Food Guide

Ingredients

• 1.5 kg mutton bones with marrow (tulang), cut into 5–8 cm pieces
• 300 g mutton shoulder or neck, trimmed and cut into chunks (optional for more meat)
• 2 tbsp vegetable oil or lard
• 2 medium onions (about 200 g), sliced thin
• 6 cloves garlic, peeled and roughly chopped
• 1 thumb (30 g) ginger, sliced
• 1 stalk lemongrass, white part bruised and chopped into 5 cm pieces
• 50 g dried red chillies (soaked and seeded) or 6 fresh red chillies for a fresher heat
• 6–8 bird's eye chillies (chilli padi), whole or chopped (adjust to taste)
• 2 tbsp belacan (shrimp paste), toasted and pounded (optional but recommended)
• 250 g ripe tomatoes, chopped (or 2 tbsp tomato paste + 100 g chopped tomatoes)
• 1 tsp ground turmeric
• 1 tbsp coriander powder
• 1 tsp ground cumin
• 1 tbsp tamarind paste dissolved in 100 ml warm water (asam jawa) or 2 tbsp fresh lime juice
• 500–700 ml mutton or beef stock (or water)
• 200–400 ml coconut milk (optional for creaminess)
• 2 medium potatoes, peeled and cut into large chunks (optional)
• 1 tbsp light soy sauce
• 1 tbsp fish sauce
• 1 tsp palm sugar or brown sugar (adjust to taste)
• Salt and freshly ground black pepper to taste
• To garnish: chopped coriander (cilantro), sliced red chillies, spring onion, fried shallots, lime wedges
• To serve: steamed jasmine rice or toasted mantou