Bulalo

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Bulalô
Bulalo, Pamana. (Philippines).jpg
Bulalô
CourseMain course
Place of originPhilippines
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 marrow bones until the collagen and fat has melted into the clear broth. Bulalo [1] is native to the Southern Luzon region of the Philippines.

It is also called kansi in Hiligaynon/Ilonggo while it is called pochero in Cebu (not to be confused with the Tagalogs' version of pochero).

Origin[edit]

Many references have evolved regarding its origin. One of it says that this type of dish originated from Batangas where you find the many versions of bulalo.[2] Other reference says that it actually came from Tagaytay in which there are a lot of cows. There is an old story that Tagaytay was part of Batangas.[citation needed]

See also[edit]

References[edit]

  1. ^ "Bulalo Recipe". Pinoy Recipe at iba pa. Retrieved 17 December 2012.
  2. ^ "Batangas: Where old-world meets new luxury". Asian Journal USA. Retrieved 26 October 2012.