Bulalo is native to the province of Batangas.

Batangas roads are lined with

restaurants and carinderia’s with bulalo as their specialty. Maybe because Batangas
has many beef cattle ranching industry or the cattle raising region and the main
ingredients of bulalo are beef bone marrow and beef shank with meat.

The beef shank is cook for several hours until the meat is fork-tender. Bulalo are
made onions, garlics, cobs of corn, potatoes, Baguio beans, saging na saba and
cabbage. Bulalo is best serve hot with plain rice and fish sauce and siling labuyo
for dip. It is best complemented by the marrow that is tapped out of the bone.

Bulalo became a traveller’s favorite food to eat when going to Batangas, Ibang
klase talaga ang panlasa ng mga pinoy.

Batangas, one of the common comfort foods for the locals might be the hearty
beef, bone marrow soup popularly known as bulalo.

Batangas is known for this meal since the province is one of the main producers of
beef all over the country. With Padre Garcia as the Cattle Trading Capital of the
Philippines, the demand for the best grown cattle in the region has been sufficed
not only by this municipality as there are various towns in the province which are
contributing to the cattle farming industry.
Sinaing na Tulingan is a native dish produced, with tulingan as the main raw
material. The best taste of sinaing na tulingan can be achieved out of the
combination of fresh tulingan, added with rock salt, water and dried camias.

The Municipality of Lemery pushes through the promotion of the locally produced
products out of its being an agro-tourism municipality. Recognizing the vast
resource of tulingan, hence, Sinaing na Tulingan became a distinct source of
livelihood and income of our fellow Lemereños living within the coastal areas.

Sinaing Na Tulingan, a Batangas specialty, is a recipe for cooking Tulingan (Bonita

Fish) seasoned with dried kamias (ginger lily) and salt thus creating its own patis
(fish sauce) when cooked.