 Bulalô | |
| Course | Main course |
|---|---|
| Place of origin | The Philippines |
| Region or state | Batangas |
| Serving temperature | Hot |
| Main ingredients | Beef shin,cabbage,chinese cabbage,corn,fish sauce,garlic,onion,potato, leeks / spring onion |
Bulalô (Tagalog:[bʊlɐˈlɔʔ]) is abeef dish from thePhilippines. It is a light colored soup which is made by cookingbeef shanks andbone marrow until thecollagen and fat has melted or dissipated into a clearbroth. Traditionally the soup is served with tender slices of beef and flavorful bone marrow, giving it a rich and mouth-watering flavor. It typically includesleafy vegetables (for examplepechay orcabbage),corn on the cob, scallions, onions, garlic, ginger, and fish sauce.Potatoes,carrots, ortaro may be added. It is commonly eaten on rice with soy sauce andcalamansi on the side.Bulalo is native to theSouthern Luzon region of the Philippines, particularly in the provinces ofBatangas andCavite.[1][2][3][4]
Similar dishes in other parts of the Philippines include theWestern Visayancansi which is soured withbatuan fruit;[5] theWaray dishpakdol; and theCebuano dishpochero.
Media related toBulalo at Wikimedia Commons_-_grilled_saba_bananas_-_01.jpg) | ThisFilipino cuisine–related article is astub. You can help Wikipedia byexpanding it. |
