Auckland’s temperature gets cooler and cooler each day and how I miss Daddy’s bulalo (bone marrow soup) to get warmed from the inside out. Browsing through tons of food pics in my hard drive, I found these photos of my bulalo cooked back in Beijing. Probably during one of those terrible cold winter days.
Serving portions of beef shank
Onion cut in halves
Potatoes cut into chunks
Salt and peppercorns
Simmer beef shank and oxtail in a pot of boiling water. Skim off scum that floats. Add peppercorns and onion and continue simmering until meat is tender and soup is flavorful. At this point, it’s better to refrigerate for half a day or overnight.
Remove all of the frozen fat from top of the broth if you’re concern about cholesterol and all that stuff or maybe just half of the frozen fat as it adds that distinct bulalo flavor. Bring to boil then season with salt. Add potatoes and simmer until cooked. Throw in petchay and Baguio beans and cook until crisp. Serve immediately. You may also try sprinkling fried golden brown garlic on your bowl of soup. The marrow? Mix with soup… yum! Sawsawan? Soy sauce with kalamansi!
Whew! I miss Batangas, too.