BULALO (FILIPINO BEEF MARROW

STEW)
 CourseEntree
 CuisineFilipino
 Yield2 people
 Cooking Time2 hours, 30 minutes
 Preperation Time20 minutes
 Total Time2 hours, 50 minutes
Ingredients
2

Beef marrow bones (cut to expose marrow on one end)

1 pound

Beef shank

Onion quartered

3 cloves

Garlic

1 teaspoon

Black peppercorns

2 tablespoons

Patis (fish sauce)

Salt (to taste)

2 cobs

Corn (cut into 2-inch segments)

Chayote (peeled and cubed)

 3

Baby bok choy (leaves separated)

Steps
1. Boil a large pot of water. Add the marrow bones and beef shank and return to a boil.
Continue boiling until you don't see any more red blood coming from the meat or
bones (about 10 minutes), then remove the meat and bones with tongs and scrub
under cold water to remove any scum. Dump the water in the pot out and rinse the
pot. This process rids the meat of excess blood and will ensure your soup is nice and
clear.

2. Return the cleaned meat and bones to the pot then add the onion, garlic,
peppercorns and patis. Cover with water then bring it to a rolling boil and skim off
any scum that accumulates.

3. Reduce the heat to medium low. If you are using a pressure cooker, afix the lid and
let it cook for 1 1/2 hours. If you're not using a pressure cooker, simmer until the
meat on the shank is fork tender (4-5 hours). Skim off any excessive fat from the top
but do not remove it all (remember, fat=flavour). Transfer the meat and bones to a
bowl, then strain the stock through a fine mesh sieve, discard the solids then return
the meat and bones to the strained stock.

4. Add the corn and chayote and simmer for another 20 minutes or until the chayote is
tender. Salt to taste, then add the bok choy at the last minute. Serve with rice.

Read more at: https://norecipes.com/bulalo-recipe/

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Sinigang na Bangus Recipe

This is a recipe for sinigang na bangus

Course Fish

Cuisine Filipino

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings

Author Vanjo Merano

Ingredients
 2 lbs. bangus milkfish, cleaned and sliced
 1 40g pack Knorr Sinigang sa Sampaloc Mix (Original)
 1 bunch fresh kangkong leaves
 12 pieces sitaw snake beans, cut into 2 inch pieces
 6 to 8 pieces okra
 2 pieces long green pepper siling pansigang
 1 medium tomato wedged
 1 medium yellow onion wedged
 2 ½ tablespoons fish sauce
 ¼ teaspoon ground black pepper
 2 quarts water

Instructions
1. Heat a cooking pot. Pour water into it.
2. Add tomato and anion. Let boil.
3. Add bangus. Cover and cook in medium heat between 8 to 12 minutes.
4. Add Knorr Sinigang sa Sampaloc Mix. Stir. Cook for 2 minutes.
5. Put the long green pepper into the pot. Add snake beans and okra. Stir. Cover and cook for 5
to 7 minutes.
6. Add fish sauce and ground black pepper. Stir.
7. Put the kangkong leaves into the pot. Cover the pot and turn the heat o ff. Let it stay for 5
minutes.
8. Transfer to a serving bowl. Serve.
9. Share and enjoy!