Sibei Tulang!

Only our second outing to the holy shrine of Golden Mile Food Centre after work, the visit was definitely going to be made more enjoyable with the rain starting after we sat down. Imagine tucking into a large plate of steaming hot, giant mutton bones lathered with a spicy blood-red stock sauce in cool weather. We rolled up our sleeves and got ready to go neanderthal on the bones.

From Singapore Hawker Legends 2005 by Makansutra:
"The reddish bone stew also know as sup tulang was first created in the late 1940s...Sup Tulang is made by stewing the bones to give the broth a natural sweetness. Spices and seasoning are then added. The morsels of meat around the bone are tender and succulent, and the jelly-like marrow inside is simply delicious."

Our regular stall has been Deen Tulang Specialist (They must be damn good at making people tulang *snicker*) Ordering additional bowls of the broth and plates of bread are a must. Dipping the bread into the broth is simply good eatin', and a good appetiser. I'll let the picture do the talking about how good the bones are. Even if you are repulsed by the idea of eating bone marrow, there's more than enough meat on the bone to enjoy on its own. I'd admit the marrow is an acquired taste at the beginning, but once you get seduced by the creamy smooth bone marrow that slides out easily in one slithery piece, the memory of it melting in your mouth will always stay with you...like your first kiss.

Also order mee/bee hoon goreng from Plaza Mee Stall beside. It's one of the best I've had, with the fried noodles retaining heat very well and it comes with generous chunks of tender mutton, compared to the rubbery boogers of lesser versions.

To complete the trilogy, satay from Rosraihanna is also good. Other than the usual grilled chicken and (more) mutton skewers, we ordered babat, or beef stomach. Similarly seasoned like the other meats, it's enjoyable if you like the chewy texture of pig stomach. In addition, they also have beef liver skewers if you want to try something else that's not commonly available at other satay stalls.

You'd probably want to round off the evening with a nice hot tea to wash the meal down, and already start to reminisce about the tulang experience as you lick the last broth stains off your fingers and discuss, "When we going again ah?"

Just remember: pronounce the "g" in "tulang" when you order, else you might be splashed with piping hot broth by the proprietor - and that would be a waste of good broth. *snicker*