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

Name: Tulang Merah (Mutton Bone Marrow Stew) | Don Signature Crab - Singapore Food Guide
Total time: 145 min
Ingredients: 1 1/2 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; freshly ground black pepper; chopped coriander (cilantro), sliced red chillies, spring onion, fried shallots, lime wedges; steamed jasmine rice or toasted mantou

donsignaturecrab.sg

Singapore-style Tulang Merah: a rich, braised mutton bone marrow stew slow-simmered in a spicy-tomato, lemongrass and belacan-infused gravy — perfect for family

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Ingredients

1 1/2 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
freshly ground black pepper
chopped coriander (cilantro), sliced red chillies, spring onion, fried shallots, lime wedges
steamed jasmine rice or toasted mantou