This is not your ordinary soup. Made with bulalo goodness and the comfort of lugao, Bulalugao is sure to hit you in the right spot.

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Ingredients

1 kg MONTEREY BEEF SHANKS
3 pc white onions, 2 pieces quartered and 1 piece chopped to make 1/2 cup
1 tbsp black peppercorns
3 L water
1/4 cup minced garlic
1/2 cup chopped onions
1 cup malagkit rice, washed
1/2 tbsp iodized fine salt
white pepper to taste
CONDIMENTS:
patis (fish sauce)
chopped spring onions
toasted minced garlic
calamansi halves

Procedure

1.      In a pot, combine beef, onions, peppercorns and water. Allow to boil and let simmer for 3 to 4 hours or until meat is tender. Slice meat into chunks, about 1” in size. Set aside. Strain broth (discard vegetables) and set aside.

2.      In another pot, heat oil. Sauté garlic and onions. Add rice and mix well. Pour 6 to 8 cups of broth into the pot. Add cooked beef and allow to boil. Continue to cook over low heat until rice is tender. Season with salt and pepper. Serve with condiments on the side.


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