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Ingredients
- 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
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
- Hard
- 15 min
- 165 min
- 15 min
- 2 steps
- 19 Ingredients
- Hard
- 2 steps
- 19 Ingredients
- 15 min
- 165 min
- 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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Ingredients
- 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
Nutrition
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