Serves 4 people
900 g beef shank
4 L water
2 g peppercorns
10 g salt
2 bay leaves
1 onion (quartered)
30 ml cooking oil
6 cloves garlic (minced)
1 thumb size ginger (peeled & julienned)
200 g glutinous rice (malagkit)
200 g jasmine rice
60 ml fish sauce
1 g ground black pepper
garnish:

2 g toasted garlic
2 g chopped spring onions
2 slices of calamansi (or lime wedges)
2.5 ml fish sauce
1 boiled egg

Recipe Courtesy of
Asian Food Network

Bulalugaw

Whether you’re down in the dumps or simply enjoying the cold weather, a bowl of Bulalugaw helps warm you right up! Considered to be one of the ultimate Pinoy comfort foods, Bulalugaw is a hearty and flavorful rice porridge made with tenderized beef shanks, boiled eggs and sweet corn. While it doesn’t take long to get the ingredients ready for this dish, it does take about two hours to cook just to allow the beef shanks enough time to tenderize

Difficulty: Hard

Preparation: 15 min
Cook: 165 min
Clean up: 15 min

Steps: 2 steps
19 Ingredients

Difficulty: Hard
Steps: 2 steps
19 Ingredients

Preparation: 15 min
Cook: 165 min
Clean up: 15 min

Instructions

Prepare the Bulalo Soup
- Place the beef shank, water, peppercorns, salt, bay leaves & onions in a deep casserole and cover it with a lid. Boil and simmer until beef is tender for about 2 hours.
- Remove the beef shank and set it aside. Strain and reserve the broth.

Cook the porridge
- Heat oil in a deep pot and saute garlic and ginger for 2 minutes, and add glutinous rice and jasmine rice. Mix well to ensure the rice has been coated with oil.
- Next, pour 2366 ml of Bulalo broth into the pot. Simmer over low heat, stirring the bottom of the pot frequently for about 25 minutes until the rice is cooked and the porridge has thickened.
- Season with fish sauce & pepper.
- Stir and simmer over low heat for another 10 minutes.

Plate and Serve!

Add the beef shank into the bowl of porridge and garnish with garlic, fish sauce and calamansi before serving.

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Name: Bulalugaw
Prep time: P0Y0M0D0H15M0S
Cook time: P0Y0M0D2H45M0S
Total time: P0Y0M0D3H0M0S
Yield: Serves 4 people
Cuisine: Asian
Ingredients: 900 g beef shank; 4 L water; 2 g peppercorns; 10 g salt; 2 bay leaves; 1 onion (quartered); 30 ml cooking oil; 6 cloves garlic (minced); 1 thumb size ginger (peeled & julienned); 200 g glutinous rice (malagkit); 200 g jasmine rice; 60 ml fish sauce; 1 g ground black pepper; garnish: 2 g toasted garlic; 2 g chopped spring onions; 2 slices of calamansi (or lime wedges); 2.5 ml fish sauce; 1 boiled egg