 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 slow-cookingbeef shanks andbone marrow until thecollagen and fat has melted or dissipated into a clearbroth. 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]
Bulalo is a pre-colonial Filipino dish. Its name comes from the wordbulalo, which means "bone marrow" inTagalog (also extending to mean "kneecap").Bulalo originally does not include vegetables or starchy ingredients (aside from the flavoring ingredients and spices). Though in modern times, vegetables have become more typical in mostbulalo recipes.[5] The key distinguishing ingredient of the dish is the bone marrow, which differentiates it from similar beef broth dishes in the Philippines.[5] Bulalo is most commonly confused withnilagang baka, since both can share almost all of the same ingredients. However,nilagang baka only uses meaty and fatty cuts of beef and does not include bone marrow.[5]
Other similar dishes in other parts of the Philippines (which may or may not include bone marrow) include theWestern Visayancansi which is soured withbatuan fruit;[6] theWaray dishpakdol; and theCebuano dishpochero.
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