Bulalo is an extraordinary delicious soup, which is usually prescribed to anyone not feeling very well, i.e. under the weather, those who do not have much of an appetite but needed feeding, and to those who have got the dreaded cough, colds and flu.
And also this soup is a great favourite of nursing Filipino mothers. Drinking in copious amount of this soup will top up the breastmilk. hehehe
Don’t worry, this soup is for everybody, young and old, female or male; lactating and virgins, 🙂 hungry and not so hungry. 😉
There is a place in the Philippines which is sightseeing and relaxing destination in the Philippines. It is called Tagaytay. It is on top of a hilly mountain (tautology?!!!) and it would surely enable you to see the most majestic panoramic scenery around and down below.
The thin air of Tagaytay is invigorating and would make you so ravenous, which fortunately can be easily assuaged by Tagaytay’s famous Bulalo. It is made from beef marrows, which had been boiled to its very dear life until the marrows would fall out and off on their own accord in delicious melt in the mouth jelly-like surprise!
This delightful dish is very easy to make. If you can boil an egg, then bulalo is easy peasy!
Ingredients:
1kg beef marrow bones
6 cups water
1/2 Chinese/Nappa cabbage chopped roughly
3 heads bok choi/pechay
2 large onions, sliced
2 spring onions, cut in 2 inches interval
1 teaspoon whole black peppercorns
6 cloves garlic
3 medium potatoes peeled and quartered
2-3 tablespoons patis (fish sauce)
3 whole corn in the cob, each cut into three parts
Salt to taste
Preparation:
Using a large stockpot or stewing pan, bring the beef, onions, garlic, peppercorns, patis and water to a quick boil.
Skim the foamy impurities off the top when the stock starts boiling.
Reduce the heat to a low simmer, cover and leave to cook for 3-4 hours or until the meat is very tender, falling off the bone.
Once the meat are tender, add the potatoes and corn, cook for a further 15-20 minutes, in low heat.
Season to taste with salt .
Finally add the cabbage, bok choi and spring onion. Cover the pot/pan and cook for another minute.
Remove from heat but keep the pot covered to fully cook the bok choi and cabbage for a few more minutes or while you are setting the table with plates, bowl, spoons, knives and forks and of course a freshly boiled rice.
Serve the bulalo and feed your body and spirit.
Enjoy!