It has been quite awhile I have not prepared this dish. HB though how much he loves it, advised not to serve this menu that often. "Tulang" is bone & attached to the bone isof course the fats which makes this soup superlicious.
This is one of the easiest meal to prepare. Lucky me I own a pressure cooker that makes the cooking period shorter. The key ingredient to this soup is the "sup bunjut". Inside the "bunjut" is some spices that I am not really sure of.
First is to put the meat, ribs, bones & water in a pressure cooker for half an hour as to make it tender. If you do not own a pressure cooker, boil the meat in a pot for 2 hours or more.
Once tender, add the "bunjut", 2-3cm of ginger & 2 -3 cloves of garlic (both slightly pounded). Pour in water if necessary. Simmer until boil & add salt to taste.
Serve with fried sliced shallot & chinese coriander.