2 kg beef bone marrow, have your butcher chop it into small pieces
1 kg boneless beef shank or stewing beef
1 onion, peeled and sliced
3 liters water
2-3 medium potatoes, peeled and quartered
2-3 saba (plantain) bananas, each cut into two pieces
1 whole medium cabbage, quartered
3-4 tablespoons fish sauce (patis)
Salt and pepper to taste
The Filipino Bulalo Recipe or Beef Bone Marrow Soup Recipe Cooking Instructions:
- Lighten bone marrow and boneless beef shank or stewing beef in hot boiling water for a while and rinse in cold running tap water to remove foam and blood.
- Put bone marrow and onion in a stockpot and pour in the 3 liters of water and bring to the boil.
- Lower heat and simmer for about 40 minutes.
- Add the boneless beef shank or stewing beef and return to the boil.
- When it boils, lower heat and simmer until beef is tender, about 1 to 1½ hours.
- Add the potatoes and bananas.
- Simmer until potatoes and bananas are tender, about 10 to 15 minutes.
- Add the cabbage and stir in fish sauce, salt and pepper to taste.
- Cook until cabbage is tender-crisp, about 2 minutes.
- Serve with hot rice. It serves 6.
1 kilo whole chicken, cut into pieces.
1 small young papaya or sayote, cut into small pieces.
2 tablespoons ginger, crushed and slliced into strips
1/2 cup dahon ng sili (chili leaves) or mallunggay leaves
1 liter of water
5 garlic cloves, minced
1 red onion, diced
4 tablespoons oil
2 tablespoons patis (fish sauce)
The Filipino Chicken Stew or Tinolang Manok Cooking Instructions:
1. Heat oil and sauté garlic, onion and ginger in a stock pot.
2. Add water and the chicken.
3. Bring to a boil and simmer for about 20 minutes or until chicken is almost done.
4. Flavor with patis
5. Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.
6. Add sili leaves then turn off the heat.
7. Dish up steaming hot on a bowl with plain rice on the side.
1 Pata (front or hind leg of a pig including the knuckles)
1 bottle of soda, it can be 7Up or sprite
1 tablespoon of salt
2 tablespoons patis or fish sauce
1/2 tablespoon baking soda
1 tablespoon of monosodium glutamate or MSG
4 tablespoons of flour
Enough oil for deep frying
Enough water for boiling
THE FILIPINO CRISPY PATA COOKING INSTRUCTIONS:
1. Remove all hairs and scrape the skin with a knife. Clean the pork pata and wash properly.
2. Make four to five inch cuts on the sides of the pata.
3. Place the pata in water with soda and salt on a deep stock pot. Bring to a boil and simmer for 20 minutes. Then add the baking soda and continue to simmer for another 10 minutes.
4. Remove the pata from the pot and hang and allow to drip dry for 24 hours. An alternative to this is to thoroughly drain the pork pata and refrigerate for a few hours.
4. After the above process, rub patis on the pata and sprinkle flour liberally.
5. Heat cooking oil and deep fry the pork pata until golden brown in a deep frying pot.
CRISPY PATA SAUCE RECIPE:
Mix 3/4 cup of vinegar, 1/4 cup soy sauce, 2 cloves of crushed garlic, 1 head of diced onion and 1 hot pepper. Salt and pepper to taste.