Comments 10

Bulalo Soup

We have a bad case of sniffles this week, it all started when Daddy C was away on a business trip. I should really start taking driving lessons soon, we had to wait 30 minutes for a cab to pass by outside the hospital. Hungry sick kids and no cab just spelled tantrums.

Bulalo soup is a bone broth stock that is very simple to make and just require patience if you want to do it the traditional way. The key to a tasty broth is simmering beef bones for hours.

Dubai’s cold weather is just the perfect time to enjoy a warm soup. We had this for lunch paired with tuyo and cooked jasmine rice.


Bulalo Soup

  • 1 kg mix of beef shanks and meat
  • 3 sweet corns
  • 2 bunch of Pechay (you can also use bok choy & cabbage)
  • 2 large onions, quartered
  • 1 tsp whole black peppercorns
  • 5 garlic cloves
  • ginger, thumb size
  • rock salt
  • 2 tbsp fish sauce
  • water


I like to boil sweetcorn and beef bones separately and mix both broth in 1 pot.

On a pressure cooker boil sweetcorns with husks for 20 minutes. Remove husk’s from corn cut to 3 pcs then strain corn broth, set aside. Boil beef bones on a separate pot for 30 minutes and discard any scum accumulated on top.

Remove beef meat and wash under cold water to remove scums. Strain beef broth.

Clean your pot or pressure cooker. Place about 1.5 litres of beef and corn broth on the pot with fish sauce, onions, garlic, peppercorns, ginger, corn and beef. Simmer for 3 to 4 hours or about 1 hour on a pressure cooker.

Once meat is tender, taste broth and add salt to taste.

Turn off heat and add Pechay. Serve immediately.

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Hi, my name is Abigail a stay at home Mama of two LittleOnes and currently residing in Dubai, UAE since 2009. This is my little space online where I share activities, places we've been, food we enjoy and snippets of our daily expat life. ‘Cuddles and Crumbs’ is a combination of the two main things I share on this blog: cuddles (family) and crumbs (food).


  1. Nanay says

    You have silver beet there Gail? It’s one very good green to put in your bulalo, I use them more in my soups. And another subs is oxtail instead of beef soup bones, it’s equally very nice and cheaper around here . Also for variety use shallot instead of onion, and I love the smell of lemon grass in any of my soup be it meat or “law-oy” lemon grass here is cheaper and I have some growing in my backyard, ginger in this part of the world is way to deer for my pocket.

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