The Food Resto

26/02/2023

26/02/2023

Bulalo😋

How to prepare it

Bulalo may only have a few ingredients, but it takes an awful lot of patience to prepare. This is only because you have to wait for the beef to reach optimal tenderness. In this recipe, we let our bulalo sit and boil for about an hour and a half. If you have a pressure cooker it should take less time, but still a while, compared to other dishes. In fact, one and a half hours might still be short compared to other recipes, which let the bulalo simmer for much longer. My Batangas Bulalo recipe recommends a boiling and cooking time of 4 hours! But fear not –– with bulalo, especially when cooked well, the wait is always worth it!

The other ingredients of bulalo are also delicious and nutritious contributions; cabbage, pechay, corn and onions are also typical ingredients in this great dish. You can also choose to add in fish sauce or patis as a substitution for salt.

Bulalo Variations

Because it’s such a classic dish, there have been many variations of bulalo made by Filipinos, making this humble and already delicious dish more exciting! If you’re a fan of the classic kare-kare, my Bulalo Kare-Kare gives you the best of both worlds, combining delicious beef shank with the trademark peanut sauce. Even more different from the classic recipe is this Deep Fried Bulalo with Teriyaki Sauce! By coating the beef shank in breadcrumbs, eggs and flour, you create a dish crunchy on the outside and soft on the inside. With restaurant style teriyaki sauce on the side, it makes for an amazing, yummy meal –– a great twist on a Filipino favorite!

A Step by Step Guide to Making Bulalo

The steps to making Bulalo are simple, albeit quite long because of the tenderizing process. Nonetheless, you should be able to follow this beef shank stew with ease!

An optional precursor step to making bulalo is blanching your meat to avoid excess fat and sediments. Boil your beef shanks in water over medium heat, skimming the excess fats and scum that accumulate and float on the water. After 10 minutes, take your beef out and bring it under cold running water, “cleaning” it. Once you’ve removed the excess sediments and thrown out the used water, you can now start officially cooking your bulalo!

Pour 34 ounces (or about a liter) of water into a large cooking pot, bringing it to a boil. Once it starts boiling, it’s time to put in your beef shank, followed by your medium sized onion and peppercorn. If you’re using a pot, let the meat simmer for about an hour and a half. But for a pressure cooker you’ll only need about half an hour. Let your meat tenderize.

Add in your corn. For this recipe I use 3 whole corns, but cut it up into 3 parts each for convenience. Keep the bulalo simmering for another 10 minutes. After your 10 minutes are up, you can now add in your other vegetables: your cabbage, pechay, and green onion (or onion leeks). This is when you can also add in 2 tablespoons of patis, but again, this is an optional step.

Ingredients
2 lbs beef shank
½ cabbage whole leaf individually detached
1 bundle bok choy
2 cobs corn each cut into 3 parts
2 Tablespoons whole peppercorn
1/2 cup green onions cut unto 1 1/2 inch pieces
1 onion
34 ounces water
fish sauce to taste optional

Instructions
In a big cooking pot, pour in water and bring to a boil
Put-in the beef shank followed by the onion and whole pepper corn then simmer for 1.5 hours (30 mins if using a pressure cooker) or until meat is tender.
Add the corn and simmer for another 10 minutes
Add the fish sauce,cabbage, pechay, and green onion (onion leeks)
Serve hot. Share and Enjoy!

24/02/2023

ADOBO😋

Filipino Chicken Adobo is the national dish of the Philippines and like all traditional dishes, there are many variations – including different proteins like pork.

boneless Chicken/Pork– cannot substitute with breast, need the fat to transform sauce into a glaze;

soy sauce – all purpose or light soy sauce. NOT dark soy sauce.

white vinegar – just everyday, plain white vinegar. Sub with any clear vinegar, including rice wine, apple cider, sherry vinegar;

onion and garlic;

peppercorns – or coarse cracked pepper;

sugar – brown best, white ok;

bay leaves – fresh or dried, not the end of the world if you don’t have; and

green onion – optional garnish.

How to make Filipino Chicken / Pork Adobo

And here’s how to make it. Basically, you marinate the chicken briefly, sear the chicken, then simmer it in the pan with the marinade for 25 minutes. It will look watery right up until the last few minutes, then all of a sudden, the liquid transforms magically into a syrupy glaze!