Sup Tulang (Penang Style) & Daging Merah

I almost gave up on this post. First it was the server error that prevented me from uploading the photos. Next, I was already quite finished with the entry then poof! it went crazy again and I lost what I had typed..not once..but twice!!! :(

Nevertheless, yours truly didn't quite give up..not yet..hehe.. This has been my son's request. Like me, he also loves this Daging Merah. I'm not sure what to pair it up with so I just make Sup Tulang Penang Style. Why I called it Penang style is due to the fact that the soup you get in Penang stalls is full of spices and it's yellowish in colour. This is how I did it..

Sup Tulang Penang Style

1 kg beef bones

3 tsp tumeric powder

1 tbs ginger paste

1 litre of water

1 cube of chicken stock

1 carrot - sliced

2 potatos - quartet

25ml thick coconut milk

Boil till tender. Keep adding on water to maintain the level. Add potatos and carrot. Keep to boiling level. Add cube and coconut milk.

2 tbs oil cinnamon stick, cardamon pots & star anise

1 onion - sliced

1 tbs garlic paste

1 tbs ginger paste

1 tbs Adabi soup powder

1 tbs coriander powder

1 tbs cumin powder

3 tsp tumeric powder

1 tsp ground black pepper

fried onions spring onions - chopped salt

Heat oil and fry cinnamon stick, cardamon pots, star anise and onion till brown. Add in garlic and ginger paste. Add all the other ingredients and stir quickly to avoid burning. Add a ladle of the boiling soup. Stir thoroughly and transfer to the pot of boiling soup. Give another stir and put salt to taste. Garnish with fried onions and chopped spring onions.

Daging Merah

1/2 kg tenderloin beef

1 large onion - cut into rings

3 cloves garlic - smash

1 tbs chilli sauce

1 tbs tomoto sauce

1 tbs chilli paste

1 tbs oyster sauce

2 tbs fish sauce

4 tbs oil

4 bird's eye chilli

150 ml water

Heat oil and fry the beef. Do not overfry or else it will be hard. Add all the ingredients except onion and chillis. Add water and stir well. Add salt to taste. Once gravy thickens, add the onion and chillis. Give 1 quick stir to blend well and off flame.