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.
- 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
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.