Street Food · Bone Marrow Soup
Sup Tulang
📷 Closely related photo — Photo via Pexels/Unsplash — free for commercial use
Regulars order it specifically for the marrow, which they scoop out of the bone with a spoon or a torn piece of bread — considered the best bite in the bowl, not the meat.
Beef or mutton bones are simmered for hours in a dark, peppery broth thickened with potatoes, carrots and a blend of toasted spices until the marrow inside turns soft enough to scoop out, served steaming hot with warm bread or rice at night-market stalls.
Why it's made this way: The soup grew out of a Bruneian Malay habit of wasting no part of the animal, turning bones that would be discarded elsewhere into the centerpiece of a dish now treated as late-night comfort food after a long evening out.
Roughly what's in it
420kcal
20gprotein
30gcarbs
24gfat
Estimated per typical street-vendor portion — not lab-tested.
More from Brunei
Part of World of Street Food — 690 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.