|Place of origin||Philippines|
|Region or state||Batangas|
|Main ingredients||Beef, 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.
Similar dishes in other parts of the Philippines include the Western Visayan cansi which is soured with batuan fruit; and the Central Visayan pocherong bisaya (or pocherong bulalo), a variant of pochero cooked with bone marrow. 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).
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