Recipe: Bulalo
October 20, 2013
One of my requests when we had a cookout at achie Ana’s house is for Pat to cook bulalo. Luckily, my request was granted. The bulalo turned out to be such a success and I just couldn’t get over it. For days, all I wanted to eat was bulalo, bulalo, and bulalo!
Unfortunately that time, I couldn’t get myself one unless I go to a restaurant. I then gathered enough courage to just cook for myself. Whether the result was good or not, at least I tried my hand in cooking my very own bulalo. Since I was able to see Pat cook the bulalo live, I thought that I could replicate it. It takes a long time to cook bulalo. I think this is the hardest part in cooking it. The reason why it takes a long time is we need to make sure that the meat is very tender. Plus we want the flavors to be infused fully to the dish.
I searched for a simple recipe online and stumbled upon Panlasang pinoy. I was hoping to follow Pat’s instruction of putting sibut (chinese herbs) into the bulalo but I want to cook a Filipino authentic bulalo.
- 2 lbs beef shank
- 1/2 piece cabbage, whole leaf detached individually
- 1 small pechay bundle
- 3 pieces corn, cut into 3 parts
- 1 tbsp whole peppercorn
- 1/2 cup green onions (leeks)
- 1 medium onion
- 6 cups water
- 2 tbsp fish sauce (patis)
- In a big pot, put water and bring to a boil.
- Put the beef shank then onion & pepper corns in the pot.
- Simmer for 2 hours (or more) until meat is tender.
- Add corn and simmer for another 10 minutes.
- Add the fish sauce, pechay, cabbage and green onions.
- Serve hot. Perfect with rice!
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I remember when I brought the bulalo that I cooked in the office. My colleagues were telling me how big my appetite was for eating such a big bowl of soup. I told them I couldn’t help it because it was too good! hahaha! I didn’t realize I was already boasting how good I cooked the bulalo. Well, I guess I was just too happy to see that I was able to whip up such a dish. I consider bulalo a very complicated dish so I was really pleased 🙂
