Sup Tulang Rawan Kicap bersama Sambal Cili Api

600gm Tulang rawan (cut into cube / slice)
300ml Bone broth
1pkt Sup bunjut (tulang)
60gm Mushroom oyster
40ml Cooking oil
30ml Ghee oil

Vegetables condiment”s
150gm Potatoes
100gm Carrots
60gm Onion red
60gm Celery

Item ( A ) -Ground
40gm Shallot (sliced)
10gm Garlic (blended)
20gm Ginger (julienned)
20gm Galangal (sliced)
15gm Lemongrass (smashed)
5gm Turmeric (blended)
Item ( B ) Herbs
5gm Cinnamon stick
5gm Star anise 5gm Clove
5gm Fennel seeds
5gm Coriander seeds (crushed)
30gm Rempah sup (powder)
10gm Rempah kurma (powder)
5gm Curry leaves
3gm Bay leaf

Item ( C ) Seasoning
20gm Beef stock seasoning
10gm White pepper
10gm Salt
10gm Sugar

Cooking Steps
  1. Heat up oil and sauté all ingredients (A) & (B)
  2. Stir-fry until fragrant, & add meat (tulang rawan), rempah sup, rempah kurma continue to stir-fry until fragrant & cooked.
  3. Add bone broth & allow to simmer until the meat is tender.
  4. Remove meat & set aside for marinate.
  5. Add the potatoes, carrots, mushroom, celery. Season with item (C)
  6. When cooked, then garnish with item (D)
  7. Ready to be served.

Marinate the meat with cili kicap and keep aside.
Slow baked in temperature 110⁰C for 45 minutes.
Ready to be served.