Datu Puti Bulalo Special


  • 1 kilo beef tuhod with litid
  • 1 kilo beef shank, whole
  • 1 piece white onion, sliced
  • 2/3 tablespoon ginger, sliced into strips
  • 7 pieces tongkoy (tangkwei)
  • 1 1/2 teaspoon cracked black pepper
  • 7 tablespoons Datu Puti Patis
  • 45 cups water
  • 1 teaspoon salt
  • 5 pieces saba, manibalang
  • 3 pieces sweet corn on the cob, halved
  • 1/4 cup bamboo shoot, canned
  • 1 head pechay, take-out from head
  • 1 head cabbage, sliced into wedges
  • 1 cube /piece UFC Beef Stock
  1. Heat a little Golden Fiesta Cooking Oil in a pan and saute beef tuhod and shank. Add onions, ginger, tongkwei, black pepper and Datu Puti Patis.
  2. Add 30 cups of water in a pot and let simmer for 1 hour.
  3. Add another 15 cups of water until meat parts are soft and tender.
  4. Add the saba or plantains, sweet corn and UFC Beef Stock. Bring everything to a boil. Season to taste.
  5. When the meat and the veggies are cooked already, drop in the pechay, cabbage and chives just before serving.
Makes 5-6 servings.

Tip: For variety, you can substitute beef with native chicken or pork cuts.


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