Bulalong Batangas, simple lamang lutuin pero ang sarap. Tara at magluto ng bulalo ng mga taga Batangas. Ala e!
BULALONG BATANGAS (Bone Marrow)
INGREDIENTS:
1.5 kilo beef bulalo, (bone marrow) cut into segments with the marrow secured with butcher’s twine
2 pcs red onion
½ cup onion leeks, chopped
salt and pepper corns
1.5 liters water
½ Pechay Baguio
3 fresh young corn, chopped
3 pcs potatoes, peeled & quartered
2 tbsp spring onions, chopped
1 beef broth cubes (optional)
INSTRUCTIONS:
- In a deep pot, put beef bulalo, corn, onion, leeks, salt, whole pepper and cover/pour water. You may also flavor with knorr beef broth cube.
- Bring it to a boil over high heat and reduce to a simmer. Skim off the scum that forms or skim off the surface of the water.
- Cover and simmer on very low heat until the beef is tender but not falling off the bone for about 3 hours for it to taste delicious.
- Add the potatoes and pechay in the last part of cooking. Just put the potatoes first. Once tender, add the pechay.
- Season according to your taste. Like fish sauce, salt and pepper. Garnish with chopped spring onions. Serve hot and enjoy!
(Filipino Instructions)
PARAAN NG PAGLULUTO:
- Sa isang malalim na kaldero, ilagay ang beef bulalo, mais, sibuyas, leeks, asin, pamintang buo at takpan/buhusan ng tubig. Maari din lagyan ito ng beef broth cubes pandagdag lasa.
- Pakuluin ito sa mataas na apoy at hinaan kapag kumulo na. Tanggalin ang namumuong scum o halagap sa ibabaw ng tubig.
- Takpan at simmer sa pinaka-mababang heat hanggang lumambot ang karne ng baka ngunit hindi naman natatanggal sa buto nito. Maari din naman 3 or more hours para malasang malasa ito.
- Idagdag naman ang petchay, patatas at spring onions sa huling part ng pagluluto. Basta unahin lamang ang patatas.
- Timplahan ng naaayon sa inyong panlasa. Katulad ng patis, asin at paminta. Serve hot and enjoy!