BULALO
Philippines is known for their beef dish known as bulalo. Cooking beef shanks and bone marrow in a transparent broth until the collagen and fat have melted into the liquid results in the creation of a clear soup with a light brown tint. In most cases, it contains corn on the cob, scallions, onions, garlic, ginger, and fish sauce in addition to green leafy vegetables (such pechay or cabbage). Additionally, potatoes, carrots, or taro can be added to the dish.
The provinces of Batangas and Cavite in particular on the island of Southern Luzon in the Philippines are where bulalo is said to have been originated from.
BULALO is almost identical to CANSI from the Western Visayas, which is fermented with batuan fruit; PAKDOL from the Waray; and POCHERO of the Cebuanos.
How to cook BULALO:
Ingredients
- 0.5 kg Beef Shank
- 6 cups Water
- 1 tsp Black Pepper whole
- 1 piece Onion quartered
- 1 piece Beef Cube
- 1 pc Sweet Corn cut into 4 pcs
- 1 piece Potato quartered
- 100 grams Green Beans
- 2 bunch Pak Choi (pechay) cut in half
Instructions
- Boil beef in a pot with water, onion, black pepper and beef cube until beef is tender (add water when required).0.5 kg Beef Shank, 6 cups Water, 1 tsp Black Pepper whole, 1 piece Onion quartered, 1 piece Beef Cube
- Add in sweet corn and simmer for 5 mins.1 pc Sweet Corn
- Add in potato pieces and green beans simmer for 4 mins.1 piece Potato quartered, 100 grams Green Beans
- Add in Pak Choi (pechay) and simmer for another minute.2 bunch Pak Choi (pechay)
- Serve hot.
HOW TO STORE BULALO:
Store BULALO in a sealed container in the fridge and consume within 2 days.
BULALO REHEATING INSTRUCTION:
STOVE: Reheat in a covered pan with moderate heat and boil for 2 mins before serving.
MICROWAVE: Reheat in a microwave safe dish for 3 mins in full power.
**Make sure food is pipping hot before serving.**
FEATURED RECIPE
CRISPY PATA