Bulalo, Sinigang na Bulalo
Bulalo, Sinigang na Bulalo is not new but this is the first time I try to cook the dish. Sinigang is one of the more popular Pinoy soup dish. Most Pinoy foods are usually cooked with souring ingredients, from our adobo to paksiw (click here and here) and our sinigang. I always thought that beef with bone and a lot of fats are best cooked sinigang. The sour flavors of tamarind or any souring ingredients tend to neutralize the fatty taste of the broth. Beef shank in bone cooked sinigang style is a dish I would certainly recommend as an alternative to the usual bulalo. The beef shank is slow cooked for 3-4 hours defending on the beef shank quality. Use the usual sinigang vegetables, and do not forget that gabi, taro root it makes the broth starchy. Another must vegetable is puso ng saging, banana blossom it makes the broth cloudy. Here's how I cooked it. Enjoy...
Ingredients:
1 to 1.5 kilo bulalo, beef shank, in one piece
2 bundle kangkong, trimmed
1 medium size banana blossom, cut into wedges
4 medium size labanos, sliced diagonally
1 bundle string beans, cut into 2” length
3 medium size tomato, quartered
3 medium size taro root, cubed
2 medium size onion, quartered
1 thumb size ginger, crushed
2 medium size whole onion
3-4 pcs. green chili
2-3 tbsp tamarind sinigang mix
salt
Cooking procedure:
Place the whole beef shank in a large casserole. Cover with water. Add the whole onion and ginger. Bring to a boil, remove scum that rises. Lower heat, cover and simmer/slow cook for 3-4 hours or until the beef tendons are tender. Remove the now tender beef shank from the casserole and keep aside. Place the remaining broth in a big bowl, set aside. Wash the casserole of all scum, using a sieve strain the broth and replace in the same casserole, add more water as necessary. Add in the taro root, bring to a boil and simmer for 5-10 minutes or until root start to disintegrate. Season with salt to taste and tamarind sinigang mix. Add in the beef shank, tomato, quartered onion and labanos, cook for 2-3 minutes, now add in the remaining vegetables and green chilli, cook for another 2-3 minutes or until the vegetables are just cooked. Transfer in a big serving bowl and serve at once with a dipping sauce of patis, kalamansi and siling labuyo.
See other related bulalo recipe;
Ingredients:
1 to 1.5 kilo bulalo, beef shank, in one piece
2 bundle kangkong, trimmed
1 medium size banana blossom, cut into wedges
4 medium size labanos, sliced diagonally
1 bundle string beans, cut into 2” length
3 medium size tomato, quartered
3 medium size taro root, cubed
2 medium size onion, quartered
1 thumb size ginger, crushed
2 medium size whole onion
3-4 pcs. green chili
2-3 tbsp tamarind sinigang mix
salt
Cooking procedure:
Place the whole beef shank in a large casserole. Cover with water. Add the whole onion and ginger. Bring to a boil, remove scum that rises. Lower heat, cover and simmer/slow cook for 3-4 hours or until the beef tendons are tender. Remove the now tender beef shank from the casserole and keep aside. Place the remaining broth in a big bowl, set aside. Wash the casserole of all scum, using a sieve strain the broth and replace in the same casserole, add more water as necessary. Add in the taro root, bring to a boil and simmer for 5-10 minutes or until root start to disintegrate. Season with salt to taste and tamarind sinigang mix. Add in the beef shank, tomato, quartered onion and labanos, cook for 2-3 minutes, now add in the remaining vegetables and green chilli, cook for another 2-3 minutes or until the vegetables are just cooked. Transfer in a big serving bowl and serve at once with a dipping sauce of patis, kalamansi and siling labuyo.
See other related bulalo recipe;
tnx po sa mga recipes, laking tulong sa mga overseas cook! more power, god bless
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