Untin-unting lumalamig na naman ang panahon...
.....padating na nga ang tag-ulan. Ah, ano pa nga ab ang masarap higupin kapag umuulan at malamig ang simoy ng hangin?
Siempre ang sabaw ng bulalo!
Ayan, miss ko bigla ang "Bulalo ni Aling Soseng" sa Vito Cruz, kasarap pumila sa tanghali kasabay ang mga taxi drivers, jeepney drivers, pedicab drivers....at mga PLDT drivers he he he
Bulalo is the marrow in the bone of the beef shank. The dish bulalo is simply boiled bone-in beef shank served with a variety of vegetables. A simple dish to prepare, really; but the flavorful broth and the texture of the meat makes it a treat.
Beef shank is locally known as kenchi. It can be bought boneless or bone-in. With the bone, it is called bulalo. Prized for the delicous bone marrow, bulalo is not recommended for those with high cholesterol or those watching their fat intake. Even for the lucky ones like my family, bulalo is not an everyday dish. It is more of a once-every-two-or-three-months meal for health considerations.
In classy restaurants, bulalo commands a high price. In the province of Batangas where selling beef and beef by-products is a major means of livelihood, roads are lined with restaurants and small eateries with bulalo as a specialty. In Makati City, there is a small eatery called Soseng’s–a sidewalk affair actually–where one finds yuppies and businessmen having a lunch of hot bulalo. Street parking is a common problem. There was one time when we had to park two streets away and wait for a vacant table for several minutes. That is how popular bulalo is among the Filipinos.
The secret is in the very tender meat. To get the most out of beef shanks, choose the upper part of the shank which has more meat.
Beef shank is locally known as kenchi. It can be bought boneless or bone-in. With the bone, it is called bulalo. Prized for the delicous bone marrow, bulalo is not recommended for those with high cholesterol or those watching their fat intake. Even for the lucky ones like my family, bulalo is not an everyday dish. It is more of a once-every-two-or-three-months meal for health considerations.
In classy restaurants, bulalo commands a high price. In the province of Batangas where selling beef and beef by-products is a major means of livelihood, roads are lined with restaurants and small eateries with bulalo as a specialty. In Makati City, there is a small eatery called Soseng’s–a sidewalk affair actually–where one finds yuppies and businessmen having a lunch of hot bulalo. Street parking is a common problem. There was one time when we had to park two streets away and wait for a vacant table for several minutes. That is how popular bulalo is among the Filipinos.
The secret is in the very tender meat. To get the most out of beef shanks, choose the upper part of the shank which has more meat.
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