Bulalo

With the soup’s streaming broth and meat that’s fall-off-the-bone tender, you’ll feel like you’ve been transported to the best bulalohan in cool Tagaytay.

  • Required cooking skill level

    Intermediate
  • 2-5
    persons serving
  • 180
    minutes preparation time

INGREDIENTS

  1. 2 kg Beef shanks, bulalo
  2. 10 cups Water
  3. 2 pieces Red onions, halved
  4. 1/4 tsp Black peppercorn
  5. 4 tsp Datu Puti Patis
  6. 1/4 kg Sweet corn, cut into 1-inch thick pieces
  7. 2 cups Cabbage
  8. 1 1/2 cups Pechay
  9. 1/4 cup Sliced scallions
  10. 1 Tbsp Datu Puti Patis

DIPPING SAUCE

  1. 1/4 cup Datu Puti Patis
  2. 2 pieces Calamansi, juiced
  3. 1 Siling labuyo, sliced

PREPARATION

  • 1 In a large pot, place the meat, water, onions, peppercorn, and Datu Puti Patis. Simmer for at least 3 hours or until meat is tender.
  • 2 Add sweet corn. Cook for 5 to 10 minutes, then add cabbage, pechay, and scallions. Season with Datu Puti Patis, and serve while hot.
  • 3 Make suace. Mix Datu Puti Patis, calamansi juice, and slicing labuyo. Serve on the side.
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