Sup Tulang
Photo - Makansutra
This of mutton shank bones stewed with mutton stock, masala and sambal chilli was created in Singapore by an Indian hawker who modified his mutton stew for late- night dinners. You knock those marrows out, slurp in, nip on the little meat and soft cartilage plus dip the accompanying pieces of bread into the fiery sweet red sauce.
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