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    Bulalo (Filipino Beef Marrow Stew) : Entree Filipino 2 People 2 Hours, 30 Minutes 20 Minutes 2 Hours, 50 Minutes

    Uploaded by

    Phil Bir
    This document provides a recipe for Bulalo, a Filipino beef marrow stew. The stew includes beef marrow bones, beef shank, onion, garlic, black peppercorns, fish sauce, corn, chayote, and baby bok choy. It takes over 2 hours to make, with steps like boiling the bones to remove blood, simmering the bones and meat until tender, adding vegetables, and serving over rice.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Bulalo (Filipino Beef Marrow Stew) : Entree Filipino 2 People 2 Hours, 30 Minutes 20 Minutes 2 Hours, 50 Minutes

    Uploaded by

    Phil Bir
    74 views3 pages
    This document provides a recipe for Bulalo, a Filipino beef marrow stew. The stew includes beef marrow bones, beef shank, onion, garlic, black peppercorns, fish sauce, corn, chayote, and baby bok choy. It takes over 2 hours to make, with steps like boiling the bones to remove blood, simmering the bones and meat until tender, adding vegetables, and serving over rice.

    Original Title

    BULALO.docx

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    This document provides a recipe for Bulalo, a Filipino beef marrow stew. The stew includes beef marrow bones, beef shank, onion, garlic, black peppercorns, fish sauce, corn, chayote, and baby bok choy. It takes over 2 hours to make, with steps like boiling the bones to remove blood, simmering the bones and meat until tender, adding vegetables, and serving over rice.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    74 views3 pages

    Bulalo (Filipino Beef Marrow Stew) : Entree Filipino 2 People 2 Hours, 30 Minutes 20 Minutes 2 Hours, 50 Minutes

    Uploaded by

    Phil Bir
    This document provides a recipe for Bulalo, a Filipino beef marrow stew. The stew includes beef marrow bones, beef shank, onion, garlic, black peppercorns, fish sauce, corn, chayote, and baby bok choy. It takes over 2 hours to make, with steps like boiling the bones to remove blood, simmering the bones and meat until tender, adding vegetables, and serving over rice.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    BULALO (FILIPINO BEEF MARROW

    STEW)
     CourseEntree
     CuisineFilipino
     Yield2 people
     Cooking Time2 hours, 30 minutes
     Preperation Time20 minutes
     Total Time2 hours, 50 minutes
    Ingredients
    2

    Beef marrow bones (cut to expose marrow on one end)

    1 pound

    Beef shank

    Onion quartered

    3 cloves

    Garlic

    1 teaspoon

    Black peppercorns

    2 tablespoons

    Patis (fish sauce)

    Salt (to taste)

    2 cobs

    Corn (cut into 2-inch segments)

    Chayote (peeled and cubed)


    3

    Baby bok choy (leaves separated)


    Steps
    1. Boil a large pot of water. Add the marrow bones and beef shank and return to a boil.
    Continue boiling until you don't see any more red blood coming from the meat or
    bones (about 10 minutes), then remove the meat and bones with tongs and scrub
    under cold water to remove any scum. Dump the water in the pot out and rinse the
    pot. This process rids the meat of excess blood and will ensure your soup is nice and
    clear.

    2. Return the cleaned meat and bones to the pot then add the onion, garlic,
    peppercorns and patis. Cover with water then bring it to a rolling boil and skim off
    any scum that accumulates.

    3. Reduce the heat to medium low. If you are using a pressure cooker, afix the lid and
    let it cook for 1 1/2 hours. If you're not using a pressure cooker, simmer until the
    meat on the shank is fork tender (4-5 hours). Skim off any excessive fat from the top
    but do not remove it all (remember, fat=flavour). Transfer the meat and bones to a
    bowl, then strain the stock through a fine mesh sieve, discard the solids then return
    the meat and bones to the strained stock.

    4. Add the corn and chayote and simmer for another 20 minutes or until the chayote is
    tender. Salt to taste, then add the bok choy at the last minute. Serve with rice.

    Read more at: https://norecipes.com/bulalo-recipe/


    All images and text on this website are protected by copyright. Please do not post or
    republish this recipe or its images without permission. If you want to share this recipe
    just share the link rather than the whole recipe.

    Sinigang na Bangus Recipe


    This is a recipe for sinigang na bangus

    Course Fish

    Cuisine Filipino

    Prep Time 10 minutes

    Cook Time 30 minutes


    Total Time 40 minutes

    Servings

    Author Vanjo Merano

    Ingredients
     2 lbs. bangus milkfish, cleaned and sliced
     1 40g pack Knorr Sinigang sa Sampaloc Mix (Original)
     1 bunch fresh kangkong leaves
     12 pieces sitaw snake beans, cut into 2 inch pieces
     6 to 8 pieces okra
     2 pieces long green pepper siling pansigang
     1 medium tomato wedged
     1 medium yellow onion wedged
     2 ½ tablespoons fish sauce
     ¼ teaspoon ground black pepper
     2 quarts water

    Instructions
    1. Heat a cooking pot. Pour water into it.
    2. Add tomato and anion. Let boil.
    3. Add bangus. Cover and cook in medium heat between 8 to 12 minutes.
    4. Add Knorr Sinigang sa Sampaloc Mix. Stir. Cook for 2 minutes.
    5. Put the long green pepper into the pot. Add snake beans and okra. Stir. Cover and cook for 5
    to 7 minutes.
    6. Add fish sauce and ground black pepper. Stir.
    7. Put the kangkong leaves into the pot. Cover the pot and turn the heat o ff. Let it stay for 5
    minutes.
    8. Transfer to a serving bowl. Serve.
    9. Share and enjoy!

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