Posts Tagged Pechay

Bulalo (Beef Shank Soup)

Here’s What You Need: 

4 quarts (1 gallon) water
2 lbs. beef shank and shin bones
1 large onion, quartered
2 tablespoons black peppercorns
2 beef bouillon cubes
3-4 bunches bok choy (pechay)
1 lb. cabbage, quartered
1 large potato, cut into 8 pcs.
2 corn on the cob, cut into 2-3 inches long
1 bunch scallion
Salt  to taste

Here’s How: 

Wash the beef shanks and bones. Put in a big pot with 4 quarts of water. Slowly bring to a boil, reduce the heat and simmer for  1-1/2 hours, skimming off foam that floats on top of the broth when it starts to boil. Skim off foam several times before adding more ingredients.

When the meat is tender after 1-1/2 hours, add the onions, peppercorns, bouillon cubes, potatoes and corn. Continue to simmer for another 20-30 minutes. Add the remaining vegetables to the simmering stock and cook uncovered for another 10 minutes. Correct the seasoning with more salt or add more hot water if too salty for your taste. Remove from heat.

Place the bulalo (shank soup) in a deep serving platter and arrange the vegetables around them. Serve with patismansi on the side (1 tablespoon fish sauce and 1 tablespoon fresh lemon juice).


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Picadillo Soup

Here’s What You Need: 

3 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 small white onion, chopped
1 medium tomato, chopped
2 tablespoons fish sauce (patis)
1 cup ground pork
1 cup ground beef
1/2  teaspoon black pepper
1 bay leaf
4 cups water
2 tablespoons oyster sauce
1 large potatoes, peeled and diced
5 bunches bokchoy (pechay) rinsed and roughly chopped

Here’s How: 

In a medium size pot, heat oil and saute garlic until lightly golden brown. Add the onions until it becomes transparent and followed by the tomatoes. Season with fish sauce. Add the ground beef and ground pork. Make sure to break any lumps so the meat will be cooked evenly.

Stir in the oyster sauce the bay leaf and season with black pepper. Cover and simmer for 10 minutes or until meat is cooked through. Add water and let it simmer for 10 minutes.

Add the potatoes season with salt if necessary and let it boil for 5 minutes then drop the bokchoy  and cover. Turn off the heat and let it rest for 5 minutes before serving.

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