Bulalo

From Wikipedia, the free encyclopedia
Jump to navigation Jump to search
Bulalô
Bulalo, Pamana. (Philippines).jpg
Bulalô
CourseMain course
Place of originPhilippines
Region or stateBatangas
Serving temperatureHot
Main ingredientsBeef, cabbage, chinese cabbage, corn, fish sauce, garlic, onion, potatoes, lemon

Bulalô is a beef dish from the Philippines. It is a light colored soup that is made by cooking beef shanks and bone marrow until the collagen and fat has melted into the clear broth. It typically includes leafy vegetables (like pechay or cabbage), corn on the cob, scallions, onions, garlic, ginger, and fish sauce. Potatoes, carrots, or taro can also be added. It is commonly eaten on rice with soy sauce and calamansi on the side. Bulalo is native to the Southern Luzon region of the Philippines, particularly in the provinces of Batangas and Cavite.[1][2][3][4]

Similar dishes in other parts of the Philippines include the Western Visayan cansi which is soured with batuan fruit;[5] and the Central Visayan pocherong bisaya (or pocherong bulalo), a variant of pochero cooked with bone marrow.[6] The beef version of the Tausug dish tiyula itum, is also sometimes known as "black bulalo", as it is also cooked with the bone marrow. However, it has different secondary ingredients, most notably the use of palapa (burnt coconut meat with various herbs and spices).[7]

See also[edit]

References[edit]

  1. ^ Abitbol, Vera. "Philippines: Bulalo". 196 Flavors. Retrieved 23 October 2019.
  2. ^ "Bulalo Recipe". Pinoy Recipe at iba pa. Retrieved 17 December 2012.
  3. ^ "Bulalo (Beef Shank Soup)". Pinoy Kusinero. Retrieved 23 October 2019.
  4. ^ "Bulalo (Filipino Beef Marrow Stew)". NoRecipes.com. Retrieved 23 October 2019.
  5. ^ "For The Rainy Season, A Slow Cooked Bacolod Soup For The Soul". ChoosePhilippines. Retrieved 23 October 2019.
  6. ^ "Pocherong Bisaya". Ang Sarap. Retrieved 23 October 2019.
  7. ^ Bennett, Dahl. "When Manila's Mindanaoans crave a taste of home, they go to this QC resto". ANCX. Retrieved 24 October 2019.