Malaysian Spiced Bone Broth Soup

Ingredients

• 2 kg (4.4 lbs) beef or lamb bones 2 kg (4.4 lbs) beef or lamb bones
• 2 onions, quartered 2 onions, quartered
• 4 cloves of garlic, crushed 4 cloves of garlic, crushed
• 2-inch piece of ginger, sliced 2-inch piece of ginger, sliced
• 2 cinnamon sticks 2 cinnamon sticks
• 4 star anise 4 star anise
• 6 cloves 6 cloves
• 4 cardamom pods 4 cardamom pods
• 2 carrots, diced 2 carrots, diced
• 2 potatoes, diced 2 potatoes, diced
• Salt, to taste Salt, to taste
• Pepper, to taste Pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 6g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 20g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Place the beef or lamb bones on a baking sheet and roast them in the oven for 30 minutes, or until they are browned and fragrant.
3. 3.
   In a large pot, add the roasted bones, onions, garlic, ginger, cinnamon sticks, star anise, cloves, and cardamom pods.
4. 4.
   Fill the pot with enough water to cover the bones and bring it to a boil.
5. 5.
   Reduce the heat to low and let the broth simmer for at least 4 hours, skimming off any impurities that rise to the surface.
6. 6.
   After simmering, strain the broth to remove the bones and spices, and return the broth to the pot.
7. 7.
   Add the diced carrots and potatoes to the broth and simmer for an additional 20 minutes, or until the vegetables are tender.
8. 8.
   Season the soup with salt and pepper to taste.
9. 9.
   Serve the Malaysian Spiced Bone Broth Soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Beef or lamb bones — Roasting the bones before simmering them enhances the flavor of the broth. Make sure to remove any excess fat from the bones before roasting.

Tips & Tricks

• For a spicier kick, add a small amount of chili flakes or fresh chili peppers to the broth.
• You can customize the vegetables in the soup according to your preference. Add mushrooms, bok choy, or bean sprouts for extra variety.
• To save time, you can use a pressure cooker to cook the bone broth. Follow the manufacturer's instructions for cooking times.
• If you prefer a clearer broth, you can strain it through a cheesecloth or fine-mesh sieve after simmering.
• Leftover soup can be stored in the refrigerator for up to 3 days. Reheat it gently on the stovetop before serving.

Serving advice

Serve the Malaysian Spiced Bone Broth Soup as a main course with a side of steamed rice or crusty bread. It can also be enjoyed on its own as a comforting and nourishing meal.

Presentation advice

Garnish the soup with a sprinkle of fresh cilantro to add a pop of color and freshness. Serve it in individual bowls, allowing the rich broth and tender meat to take center stage.