dean
12-05-2008, 11:39 PM
P1000503a.jpg (image) (http://bp3.blogger.com/_KC0IeKPFNMo/RvPtgmQorSI/AAAAAAAAAYc/cYWVdmCQKFE/s1600-h/P1000503a.jpg)
Bulalo, another popular dish, it is simply boiled beef shank with variety of vegetables normally pechay, cabbage and Baguio beans. A simple dish to prepare, how ever it require a lot of time. The best bulalohan probably are the restaurants located along the highway to Batangas. The more popular ones are at Sto. Thomas, Batangas. Watch out for that delicious bone marrow if your cholesterol count is high.
Ingredients:
1 k. bulalo (beef shank), cut croswise
2 bundles pechay, stem base trimmed
1/2 medium size cabbage, cut into wedges
2 medium size ****to, quartered
1 medium size carrot, cut into wedges
1 stalk celery, sliced
1 medium size whole onion
1 medium size onion, quartered
2-3 stalk spring onion, chopped
1 tsp. peppercorns
salt
Cooking procedure :
Wash bulalo thoroughly and remove all traces of blood. Put in a large casserole, add enough water to cover and let boil for 2-3 minutes. Drain and discard first boiled liquid, remove all traces of scum. Return bulalo on same casserole and add fresh water up to 1/2 full. Add the whole onion, celery and peppercorns, bring to a boil and simmer for 1 1/2 to 2 hours or until beef are tender. Removing scum that rises and adding water if required. Add in ****to, carrot and quartered onion, cook for 3-5 minutes. Season with salt. Add in cabbage and pechay and cook for another 2-3 minutes or until vegetables are just cook. Garnish with spring onion and serve at once with a dipping sauce of patis, kalamansi and siling labuyo.
Bulalo, another popular dish, it is simply boiled beef shank with variety of vegetables normally pechay, cabbage and Baguio beans. A simple dish to prepare, how ever it require a lot of time. The best bulalohan probably are the restaurants located along the highway to Batangas. The more popular ones are at Sto. Thomas, Batangas. Watch out for that delicious bone marrow if your cholesterol count is high.
Ingredients:
1 k. bulalo (beef shank), cut croswise
2 bundles pechay, stem base trimmed
1/2 medium size cabbage, cut into wedges
2 medium size ****to, quartered
1 medium size carrot, cut into wedges
1 stalk celery, sliced
1 medium size whole onion
1 medium size onion, quartered
2-3 stalk spring onion, chopped
1 tsp. peppercorns
salt
Cooking procedure :
Wash bulalo thoroughly and remove all traces of blood. Put in a large casserole, add enough water to cover and let boil for 2-3 minutes. Drain and discard first boiled liquid, remove all traces of scum. Return bulalo on same casserole and add fresh water up to 1/2 full. Add the whole onion, celery and peppercorns, bring to a boil and simmer for 1 1/2 to 2 hours or until beef are tender. Removing scum that rises and adding water if required. Add in ****to, carrot and quartered onion, cook for 3-5 minutes. Season with salt. Add in cabbage and pechay and cook for another 2-3 minutes or until vegetables are just cook. Garnish with spring onion and serve at once with a dipping sauce of patis, kalamansi and siling labuyo.