“Tulang Ayam” refers to chicken bones. These bones, typically from the wings, thighs, or drumsticks, are used in various Malaysian dishes to enhance flavor and create rich broths. The bones may be included in soups, stews, and curries, contributing to the overall depth and richness of the dish.

One popular preparation is “Sup Tulang Ayam,” a chicken bone soup that involves simmering the bones with aromatic spices, herbs, and sometimes vegetables to create a flavorful and comforting broth. The use of “Tulang Ayam” reflects the culinary practice of making the most of different parts of the chicken to enhance the taste and nutritional value of Malaysian dishes.