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Food and Recipe Beef Bulalo

Discussion in 'Lifestyle & Healthy Living' started by Jeanh, Sep 21, 2015.

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    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 corns
    1/4 kg. shredded labong
    1/2 kg. young corn-on-the-cob-cut by 1 1/2 inches
    8 c. water
    vetsin or magic sarap
    patis/fish sauce

    Cooking Procedure:
    1. Bring water to a boil then add the bulalo
    2. Boil once and remove scum that floats
    3. Boil again, add all the above ingredients except the chinese pechay
    4. After 3 minutes, lower fire to simmer
    5. When bulalo is soft, add the chinese pechay
    6. 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
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