“Tulang Kambing” refers to goat bones, specifically the bones from the ribs or other parts of the goat. These bones are commonly used in Malaysian cuisine to prepare dishes like “Sup Tulang” or “Tulang Goreng” (fried bones).

“Sup Tulang” is a hearty bone soup where the goat bones are typically simmered for an extended period with a flavorful broth, spices, and sometimes vegetables. This results in a rich and savory soup enjoyed for its depth of flavor.

“Tulang Goreng” involves marinating and frying the goat bones, often resulting in a crispy and flavorful snack or side dish. The bones may be coated in spices or a seasoned batter before being deep-fried.

Both preparations showcase the Malaysian culinary tradition of utilizing different parts of the goat to create delicious and distinctive dishes.