 Description:This soup, introduced by a Malaysian friend who is also a fanatical cook, is a firm favourite. Easily and cheaply made, it creates a deeply satisfying meal for rainy days.
We like the tender, slightly fatty meat which still requires some gnawing to pry them from the bone. The spice mix provides warmth and comfort to the soup. With veggies in it, too, it's a nutritious one-pot meal!
I normally use pork bones as they're easier to find here but the original recipe calls for beef ribs or oxtail.
Modified from Homestyle Malay Cooking, courtesy of the said Malaysian friend.
Ingredients:
1 kg bones (beef ribs, oxtail, pork ribs/spine), cut into large chunks
4 cm ginger, scraped and bruised
4 cloves garlic, peeled and bruised
3 lt water
2 onions, cut into wedges
2 tomatoes, cut into wedges
2 potatoes, peeled and cut into chunks
1 carrot, scraped and thickly sliced
Salt to taste
2 spring onions, thinly sliced for garnish
Optional:
Lotus roots, peeled and thinly sliced
Eliminated:
1 sprig chinese celery, thinly sliced for garnish
4 tbsp deep-fried shallots for garnish
Spice mix: 2 tbsp or to taste
1 tbsp coriander seeds
2 tsp cumin seeds
2 tsp fennel seeds
1 tsp black peppercorns
1 cinnamon stick (4 cm)
4 cardamom pods, bruised
8 cloves
2 star anise pods
Directions:
Dry fry the spice mix ingredients in a skillet over low heat until crisp and fragrant but not yet browned, about 3 minutes. Set aside to cool. When cooled, grind the mixture in a mortar or spice grinder until fine.
Place the space mix, bones, ginger, onion, garlic and water in a large pot. Bring to boil, skimming off the scum frequently. Then reduce the heat, cover, and simmer gently until the meat is tender, about 2-3 hours, adding water as needed.
Halfway through cooking, add tomatoes, potatoes, and carrot (or lotus roots if using) and season with salt. Bring to boil again, cover and simmer further. Serve hot with garnishes. 
 | Halo Ven. Mouth watering banget sup tulangnya. Lotus root reminds me of my childhood home cooking. TFS :D |
 | campuran spice herbnya banyak banget ya ven macemnya...
pengen bikin tp ga punya bbrp spicenya nih, tfs |
 | wah ingeting sop buntut di Borobudur hotel hehe.. btw, di situ gampang ketemu bawang goreng gak Ven? kayaknya sop2 dan soto2 gitu pake bawang goreng dan kerupuk itu asik bgt ya hehe.. tapi kalo lo modif jadi Chinese soup sih ya kagak ada dua itu sih :)) |
 | My mom always make this at home too.
It takes a long time to cook but the result is worth it. :)
I am not a big fan of beef dishes but this one is an exception. |
 | Gleg! Project weekend saya minggu depan.
Ps. Ini makanan jaman saya kecil juga! Ihik, kangen rumah mendadak.
Thanks for the recipe, Ven! |
 | enak kayaknya ya tulang sapi ato tulang babi gua doyannn, coba ah |
 | Ah... jadi laper!! Almost all my spices are ground (dasar pemalas...) - do you think there'd be much difference in taste? Kurang harum 'kali ya...? hmmm.... |
 | enak nih ven buat winter, anget-anget dan rada pedes. |
 | Lotus root dimasak sop lembu. Mesti nyoba kapan-kapan.
Di rumah lotus root selaluuuuu masak sop dengan paikut, bawang putih utuh, kacang tanah segar dan seiket daun bawang + seledri |
 | bookshop wrote on Apr 21, edited on Apr 21  btw, gua suka images baru lo di atas yg B/W..  Thanks! :D..
Gak.. gak.. buntutnya gak digoreng dulu. Gue kalo di Borobudur itu jarang pesen yg goreng, lebih suka yg langsung dikuah.
Food item gak prohibited kok, jadi oleh2 sangat dianjurkan :D |
| bookshop wrote on Apr 21, edited on Apr 21 Yes, my mom believes in child labour. Hahahah! Kayaknya kalo generasi nyokap2 kita, semua mendukung child labour :)). |
 | I suppose it's a bit like "Sup Tulang"...but uses that bone of the cow that looks like a gearbox! Very greasy though. |
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