Bulalo Recipe

 CuisineFilipino Recipe
 Prep Time10 minutes
 Cook Time1 hour  50 minutes
 Total Time2 hours
 Servings4
 AuthorVanjo Merano

Ingredients
 2 lbs beef shank
 ½ pc small cabbage whole leaf individually detached
 1 small bundle Pechay
 3 pcs Corn each cut into 3 parts
 2 tbsp Whole pepper corn
 1/2 cup Green onions
 1 medium sized onion
 34 ounces water
 2 tbsp fish sauce optional

Instructions
1. In a big cooking pot, pour in water and bring to a boil
2. Put-in the beef shank followed by the onion and whole pepper corn then simmer
for 1.5 hours (30 mins if using a pressure cooker) or until meat is tender.
3. Add the corn and simmer for another 10 minutes
4. Add the fish sauce,cabbage, pechay, and green onion (onion leeks)
5. Serve hot. Share and Enjoy!

Nutriti on
Serving: 4g

Restaurant Style Teriyaki Sauce

This is a Recipe for Deep Fried Bulalo with Teriyaki Sauce
 CourseBeef
 CuisineFilipino
 Prep Time10 minutes
 Cook Time40 minutes
 Total Time50 minutes
 Servings3
 AuthorVanjo Merano

Ingredients
Bulalo ingredients
 2 1/2 lbs. beef shank
 1 egg beaten
 3/4 cups Panko breadcrumbs
 1/2 cup all-purpose flour
 8 cups water
 2 cups cooking oil
 1 teaspoon salt
 1 teaspoon garlic powder
 1/2 teaspoon ground black pepper

Teriyaki Sauce ingredients

 5 tablespoons dark soy sauce
 1 ⁄4 teaspoon ginger powder
 1 ⁄4 teaspoon garlic powder
 1/4 cup brown sugar or muscovado sugar
 1 tablespoon honey
 1 tablespoons cornstarch
 1 cup water

Instructions
1. Arrange the beef shank in a pressure cooker and pour water in it. Pressure cook
for 15 to 20 minutes. Note: Do not cook longer to keep the meat intact.
2. Remove the beef shank (bulalo) from the pressure cooker. Let it cool down.
3. Combine salt, pepper, and garlic powder. Rub all over the bulalo. Let it stay for 10
minutes.
4. Meanwhile, heat oil in a deep and wide cooking pot.
5. Dredge the beef shanks in flour. Make sure to shake off any excess flour. Dip in
beaten egg, and then roll over the Panko breadcrumbs. Note: ensure that the
beef shank are completely covered with bread crumbs.
6. Once the oil start to get hot (but not too hot), deep fry the beef shanks. Adjust
heat to medium. Continue to fry for 10 minutes or until the crumbs turn golden
brown. Remove the beef shanks from the pot and place in a plate lined with
paper towel.
7. Prepare the Restaurant Style Teriyaki sauce by combining all the ingredients in a
sauce pan, except for the cornstarch. Stir until well blended. Apply heat to the
saucepan, let the mixture boil. Dilute cornstarch in 3 tablespoons cold water. Pour
the cornstarch mixture into the saucepan. Continuously stir until the texture gets
thicker. Note: you can dilute more cornstarch in cold water and mix it in the
mixture, if you want the sauce to be thicker.
8. Arrange the deep fried bulalo on a serving plate. Serve with Teriyaki Sauce.
9. Share and enjoy!

Nutrition
Serving: 3g