Ingredients:
- 2 kg. bulalo/bone marrow or beef shanks
- 1/2 kg. grated gabi (just like preparing for sinigang)
- 1/2 kg. chinese pechay
- 25 g. green onions
- 10 g. garlic
- 20 pcs. pepper corns1/4 kg. shredded labong
- 1/2 kg. young corn-on-the-cob-cut by 1 1/2 inches
- 8 c. water
- salt
- vetsin or magic sarap
- patis/fish sauce
Cooking Instructions:
- Bring water to a boil then add the bulalo
- Boil once and remove scum that floats
- Boil again, add all the above ingredients except the chinese pechay
- After 3 minutes, lower fire to simmer
- When bulalo is soft, add the chinese pechay
- Add salt, patis, vetsin or magic sarap to desired taste
Hot Tip:
Use beef stock instead of water
Just add red chili peppers or black pepper for a spicy-hot bulalo
Source: Lahat Sarap
