Slurpppp…tsk tsk were the only sounds that emitted from the Share Food kitchen after we made this incredible dish from Suzarita’s cookbook – Mutton Sup Tulang! Her last words in her recipe were “it should be spicy, sweet and sour” but she forgot to include that its taste will knock us off our feet! Succulent and tender chucks of mutton melts in every bite, and the broth? Heavenly.
Our initial fear (and we believe for many) of the strong gammy smell of mutton and bones was quickly quelled after we followed Suzarita’s advise to blanch the meat first before the actual cooking. Suzarita’s attention to detail and bold experiments to perfect her dish for her husband’s taste buds are highly commendable and it shows in her skills and capabilities as an advocate in home cooking. We joked about how her food should be tagged with a #RasaAbang (Flavours of Abang) !
Mutton Sup Tulang is considered to be an authentic Singaporean cuisine because it was first served by Abdul Kadir at his Indian Muslim stall along Jalan Sultan and it was only meant to be the broth for his Mee Kuah (noodles with gravy)! Who would have known that the Sup Tulang would later earned itself a place on the menu as Abdul Kadir’s signature dish after he decided to start charging his patrons who asked for more broth when they ordered Mee Kuah.
Abdul’s son improved on the dish and added more ingredients like potatoes, vegetables and an assortment of sauces to transform an unassuming broth into a fiery dish that explodes with flavours!
Add more vegetables to make this a hearty, wholesome dish! This is what you call finger licking good!
Mutton Sup Tulang 羊骨汤
Food preparation time: 30mins| Cook time: 45mins | Total Time: 1hr 15mins
No. of serving: 3 to 5
Preparation for the Meat & Bone
- 2kg of bones （2公斤骨头）
- 1/2 kg of mutton （半公斤羊肉）
- 2tbsp Sugar （2汤匙糖）
- 2 inch Ginger, sliced （2寸姜，切片）
- 2 Lemongrass (2个香茅, 切半打扁)
Chilli Paste, to blend (辣椒酱, 搅和)
- 3 red onions (3个红洋葱)
- 4 shallots (4个葱)
- 2 inch Ginger, sliced （2寸姜，切片）
- 15 cloves of garlic （15瓣大蒜）
- 40 dry chili, add to your desired spiciness （40个辣椒干）
Group 1 Ingredient (第一组材料)
- 2 Tomatoes, cut into 4 wedges each (2个番茄，切成4块)
- 4 tbsp tomato puree (4 汤匙番茄泥)
- 4 tbsp tomato sauce (4汤匙番茄酱)
- 4 tbsp chili sauce (4汤匙辣椒酱)
- 4 tbsp sweet soy sauce (4汤匙甜酱油)
- 2 tbsp curry powder for meat (2汤匙咖喱粉)
- 4 tbsp chicken seasoning powder (4汤匙鸡精粉)
- 3 pcs cardamom (3个绿色Cardamom)
- 1 pcs star anise (1个八角)
- 3 pcs cloves (3个丁香)
Group 2 Ingredient (第二组材料)
- 4 pcs potato, cut into 4 (4个马铃薯，切成4块)
- Cabbage, shred (白菜，切丝)
- 4 Lime leaves (4片青柠叶)
- 2 tbsp of Cornflour with 6 tbsp of cornflour, mix well (2汤匙玉蜀黍粉和6汤匙玉蜀黍粉，拌匀)
- Salt and sugar to taste (盐和糖调味)
Cooking Directions 烹煮过程
Step 1: Prepare the Meat & Bone (准备羊肉和骨头)·
After washing the bones and the meat, rub sugar on it to tenderize the meat. Place them into the stock pot, add enough water to cover and slow cook for 45 mins
45 mins later, replace the water. Add in ginger slices and lemongrass. Cook for another 1hr 30 mins.
Step 2: Blend the Chilli paste （混合辣椒酱）
Add in all the ingredients into the blender. Blend till fine.
Step 3: Cook the Tulang
In a wok with heated oil, add in blended paste and stir-fry till fragrant and oil surfaces on the chilli paste.
Add all Part A’s ingredient into the pan, mix well. Add in Tulang and Meat.
Add in the potatoes and lime leaves. Season it with salt and sugar to your desired taste and leave to simmer for at least 30 min. Check and stir occasionally. Once the potato is cooked, add in the cornflour water and mix well. Cover and allow it to simmer for another 10 – 15 mins. Lastly, add in shredded cabbage and ready to serve!
Recipe adapted from Suzarita Bte Zakariah
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