You could have watched youtube or read the recipe online. The traditional way of cooking Bulalo is boiling it for hours together with the onions and black pepper using charcoal or wood to save on gas.. or the modern way of using pressure cooker to save on gas or electricity. Once tender, then we drop the potatoes, corn and season it with fish sauce. We adjust the water as we like it really soupy- then drop either cabbage or pechay just before serviing it.
Yes to more variety, chief kev blog, art blogs, urban exploration blogs and out of town adventures blogs. Mr. Kev show us all some british food that we could learn to make. Thank you.
Nice! Our Chef of the house Kevin has now levelled up to Pinoy food standards. 🙂 Looks quite nice, and I'll bet it tastes good, too. Anyway, there are many varieties of this famous Bulalo stew in the PH, so it will always depend on your available resources and taste preference. But I, for one, loves to eat the bone marrow and slurp the hot soup with corn specially during rainy days and on the cold "ber" months. PS: Here's a very quick recipe for your reference next time you'd cook it again: Ingredients: Meat with bone-in marrow Vegetables- the common recipe uses pechay or bokchoy, onion leeks, beans, and corn on the cob; you can also include other optional veggies, such as cabbage, potato and onion halves. Seasonings will include salt, ground pepper, ginger (optional) and fish sauce, also umami powder (optional). And of course, water. 1. In a large pot, combine beef shanks and enough water to cover. Bring to a boil. Skim the scum that accumulates on top and discard them (as those are extremely high in bad cholesterol). 2. Add onion halves, fish sauce, and ground pepper. 3. Lower heat, cover, and cook at a bare simmer for about 1 1/2 hours or until meat is fork-tender but not falling apart. 4. Add corn and simmer for 10 minutes or until corn is tender. 5. Add the pechay, onion leeks, beans and other optional veggies and cook for about 2 to 3 minutes or until vegetables are tender. 6. Season with salt to taste (or add a pinch of umami powder). Serve hot with fish sauce and calamansi. Hope you'll enjoy it again next time! 🙂
Kevin can also add fried and crunchy garlic when he finishes his cooking.. just sprinkle it on top of the broth for more umami flavor. Good luck next time, Kevin.. 👌💯😊😋😋😋
hi! there's another thing filipinos would commonly use although a bit iffy if you're not southeast asian: fish sauce ("patis" in the philippines). this is used for salt and umami at the same time and the trick is just to use enough to season it without letting the fishy taste through. a tablespoon is usually fine. but it's perfectly okay not to use it (my mom doesn't, because she's seen way too much mike enriquez). i like kev's take on it from the get-go because it reminds me of the escoffier cookbook... not that i've ever tried, but i found french methods fascinating. at any rate, ENJOY! and also, try a 6L stockpot ^__^ i was worried for spills haha! now, release the critics! *kids rise from blankets like kraken*
Learned a few things from chef kev! How to get the scums out. Just a few things tho..wash your veggies first before cutting them and you can put potatoes too in your soup. If you have pressure cooker..it cuts the cooking time tremendously as well as covering your pan if you have them.. otherwise for a first timer and making do with what you have on stock..it’s a 👍🏼for me..yay!
That's unique version of Bulalo, Kev. I find it amusing that you added those egg & eggshells to make clear broth. Need to learn the science behind it further. I am no chef and I do not know so much about the science of cooking & treating meats to make it flavorful. But here's how we cook them at home for generations. We do not use beef shanks because it's expensive, but we use those cheap large beef bones with bone marrow. Get them sliced into small portions by Savemore (because our dogs will use the bones as toys later). To make clear beef broth, we boil the meat/bones for few minutes first until the scum floats and we wash each meat with water removing the cooked blood and fats thoroughly. Then we saute lots of garlic, onions and ginger in a pot. Add the cleaned meat/bones. Add LOTS of water. And add one of the most important ingredient: lemon grass. Let them boil until the meat is tender (2-3 hrs). Add vegetables and flavor with salt, pepper & Rufina patis, and you have yourself a Sunday feast of Tul-an (translates to bones in Bisaya). For us, what's important is the beef broth and the vegetables. I can't wait for next Sunday as we have this as our main dish for Easter; placed in the middle of the garden on a large witch's pot, boiling while we are feasting LOL. We have ~15kgs of beef bones bought and temporarily stored at Savemore now for the great Christian feast...Alleluia! Anyways, we tried lazy and did not preboil/clean the meat; broth is scummy.
Oh yay! Cooking Series! 👨🏻🍳More of this pls. Adobo is easy to cook also Tinola & Nilagang Manok (chicken) or Nilagang Baka (beef). Filipino dishes are not complicated either soup based or casserole or stew or fried. We don’t really use the oven much unlike the Brits.
can use more salt and patis pepper.. can add beef cubes.. we use pressure cooker for a faster process coz if not, we really slow cook the meat for long time like 6hrs or so.. great job guys!!! 👏🏻👏🏻👏🏻 always try new things ❤️❤️❤️
Great first attempt at cooking Bulalo. I love that Mr. Kev used the French technique of consomme. Way to go Chef Kev for putting your own spin at Bulalo. The brocolli is something new, as we usually have it with potatoes, pechay/bokchoy and cabbage. All in all it looks good and delicious 👌. More cooking vlogs from Chef Kev 🤘🙌
Now that's what we're talking about-content without leaving home! It's become a bulalo-inspired beef and veggie fusion meal =D Well done, Chef Kev! A key ingredient to bulalo is pepper corn (not brocolli for sure haha, but having it in there surely is beneficial), and lots of broth. And occasionally, some laurel leaves (adobo has it, too). Next challenge for the chef-in-residence _drum roll_ - Sisig! +D Okay, you may go for the easier one-Adobo! =D 🤗🤗
Just suggestion? You have to buy pressure cooker so u can cook the Bulalo in pressure cooker for 1 hour to one hour & half... The meat is more tender f u cook in pressure cooker... : )
You guys need a large saucepan or pot for this!! A pressure cooker certainly does the work and potentially shortens the cooking time (I haven't tried using it for bulalo). You need large amount of water. You add water accordingly depending on the amount that has dried up or evaporated.
Great job for the first time..🙂👍 the second time around would be perfect already.. 🙂👍 better if you cook in a large pot so the broth will be much and you'll enjoy it more.. 🙂
Nice concoction of your Bulalo, chef Kev. But as far as I know, the secret of Bulalo is the beef stock, lots of it. Pressure cooked, Goodluck my Wistl friends. You guys are naturally funny and awesome😃
We like the soup of the bulalo because the savory taste of the soup comes from the beef and the bone marrow which usually mixed with the soup plus the fresh veggies too
Nice first try cooking bulalo. Some pointers : all ingredients were good ( plus ginger ) except Filipinos don’t put egg shells on their bulalo’s. Secondly, buy a bigger pot ( or get from landlord ) that covers all ingredients and prevents water from evaporating as you cook the dish for 1 to 3 hours ( depending on the quantity of meat ) to soften the meat. The dish is not only good because of the soft meat and bone morrow, but also because of the hearty soup.
Glad you made your own version of Bulalo, though yours looks like a cross between Bulalo and Pot Roast. 😊 Like Sinigang, Bulalo is a soupy dish and it's better if it has corn 🌽.
Oslo so cute 🥰 Looks like Kevin almost got it. Pretty good for 1st time cooking bulalo. To be able to cook and eat it, your landlord should provide you a pot and bowls. Happy cooking Wistl fam 💚🙏
Nice try, Chef Kev! You can try using a pressure cooker to boil the meat for half the time :) Bulalo is one of my fave comfort foods and it is nice with corn on the cob and bits of crunchy garlic on top, too. ☺️
I like the attempt considering the lack of cooking wares. It is indeed a long process of cooking. My mom uses a pressure cooker for the meat to be tender. But all in all good job chef Kevin.
Wow! Bulalo is one of my favorite Filipino dishes. For a foreigner to cook that is really amazing. Bulalo takes to long to cook with a lot of ingredients. Lemon grass males it more yummy.
Cooking your own food can save you a lot on finance speacially your are a whole family of 5 pax, more fresher and tasty the way you like it. Just a little effort and everything will be unlimited to eat. My husband is a chef as well which he cook me a lot of Filipino food as well.
You're brave Kev to take a crack at this extensive recipe, despite the lack of resources for anyone to see. It's understandable that you've limited space, may seldom use it and not want to clutter your condo. Perhaps someone close by can donate or let you borrow some ingredients and utensils occasionally instead of buying more stuff. If you wish, the person who's familiar with to cook the food could also give you a helping hand. Your insights and own take on things for your vlogs as a family is what sets you apart. Vlogging appears to enable you as individuals to come out of your shells. Entertaining to see that you're able to have a laugh to lighten up your day. Keep the craic going.
Bulalo is a soup bone and meat beef dish. The beef is cooked in a pot for a minimum of 3 hours to as long as 12 hours in a low heat usually in charcoal. The longer it is cooked the tastier the broth becomes, the more children love it. Filipinos love their snacks sweetest and dishes salty (not much) and very very seldom spicy unlike the rest of the SEA countries.
@@wistlfamilyadventures haha as long as there is bone (marrow). Cow legs, cow Ribs etc. And technically will undergo "Nilaga" way of cooking. Nilaga means boiling the meat until it get tender. Dishes that cooks in "Nilaga" are tinola, porksinigang, pork nilaga, bulalo, sinanglaw, etc
NOOO!!!!😢 its as easy as 1-2-3! cut the meat into cubes then boil it with salt and pepper and 2pcs quartered onion or dont cut it just throw it with the meat. add a piece of Knorr brand beef bullion cube(optional), its only 7pesos😅 once boiling put the flame on the lowest setting for 2hrs. after 2hrs check if its already fork tender. then add 2-3 pcs potatoes quartered, you can also add corn but please no CARROTS!😅 when the potatoes are cooked you can now add the green veggies 5mins is enough. adjust the taste with fish sauce. YOU'RE WELCOME!😂 sue me if it doesn't turn out to be a restaurant quality bulalo. notes: 1kilo beef needs about 2liters of water. -no pan! -searing is rare and optional -its a lazy mans dish, so relax, you literally just boiling it. -ready your chili and calamansi with fish sauce.
Not skipping ads 🤩 for the kids 😙
Rebecca, please continue teaching us some English terms. Love it!
We will try to think of more
You could have watched youtube or read the recipe online. The traditional way of cooking Bulalo is boiling it for hours together with the onions and black pepper using charcoal or wood to save on gas.. or the modern way of using pressure cooker to save on gas or electricity. Once tender, then we drop the potatoes, corn and season it with fish sauce. We adjust the water as we like it really soupy- then drop either cabbage or pechay just before serviing it.
Yes to more variety, chief kev blog, art blogs, urban exploration blogs and out of town adventures blogs. Mr. Kev show us all some british food that we could learn to make. Thank you.
Nice! Our Chef of the house Kevin has now levelled up to Pinoy food standards. 🙂 Looks quite nice, and I'll bet it tastes good, too. Anyway, there are many varieties of this famous Bulalo stew in the PH, so it will always depend on your available resources and taste preference. But I, for one, loves to eat the bone marrow and slurp the hot soup with corn specially during rainy days and on the cold "ber" months.
PS: Here's a very quick recipe for your reference next time you'd cook it again:
Ingredients: Meat with bone-in marrow
Vegetables- the common recipe uses pechay or bokchoy, onion leeks, beans, and corn on the cob; you can also include other optional veggies, such as cabbage, potato and onion halves. Seasonings will include salt, ground pepper, ginger (optional) and fish sauce, also umami powder (optional). And of course, water.
1. In a large pot, combine beef shanks and enough water to cover. Bring to a boil. Skim the scum that accumulates on top and discard them (as those are extremely high in bad cholesterol).
2. Add onion halves, fish sauce, and ground pepper.
3. Lower heat, cover, and cook at a bare simmer for about 1 1/2 hours or until meat is fork-tender but not falling apart.
4. Add corn and simmer for 10 minutes or until corn is tender.
5. Add the pechay, onion leeks, beans and other optional veggies and cook for about 2 to 3 minutes or until vegetables are tender.
6. Season with salt to taste (or add a pinch of umami powder). Serve hot with fish sauce and calamansi.
Hope you'll enjoy it again next time! 🙂
Thankyou for the recipe
Kevin can also add fried and crunchy garlic when he finishes his cooking.. just sprinkle it on top of the broth for more umami flavor. Good luck next time, Kevin.. 👌💯😊😋😋😋
hi! there's another thing filipinos would commonly use although a bit iffy if you're not southeast asian: fish sauce ("patis" in the philippines). this is used for salt and umami at the same time and the trick is just to use enough to season it without letting the fishy taste through. a tablespoon is usually fine. but it's perfectly okay not to use it (my mom doesn't, because she's seen way too much mike enriquez).
i like kev's take on it from the get-go because it reminds me of the escoffier cookbook... not that i've ever tried, but i found french methods fascinating. at any rate, ENJOY! and also, try a 6L stockpot ^__^ i was worried for spills haha!
now, release the critics! *kids rise from blankets like kraken*
@@wistlfamilyadventures I agree to what he said. That's the most common recipe and it's easy.
spot on
chef kev is on the rev go on banger on good lad
For your first try on Bulalo, you did very well Kev. Thank you for loving our native dish. God bless you Wistl fanily. ❤
Wow! Cooking Bulalo in this scorching heat. Hahaha! Stay cool!
Yeh big mistake?! 🤣
Learned a few things from chef kev! How to get the scums out. Just a few things tho..wash your veggies first before cutting them and you can put potatoes too in your soup. If you have pressure cooker..it cuts the cooking time tremendously as well as covering your pan if you have them.. otherwise for a first timer and making do with what you have on stock..it’s a 👍🏼for me..yay!
love the chefs' hat
bulallo is good for rainy day hehe
Kev made bulalo balut style😂
True!!
always epic! 🤙🏻🤙🏻🤙🏻🥳🥳
I’m drooling 🤤 haha. Congratulations chef 🧑🍳 Kev 👍❤️ and chef cutie Oslo ❤
great fun content! 😊❤️❤️❤️
That's unique version of Bulalo, Kev. I find it amusing that you added those egg & eggshells to make clear broth. Need to learn the science behind it further.
I am no chef and I do not know so much about the science of cooking & treating meats to make it flavorful. But here's how we cook them at home for generations. We do not use beef shanks because it's expensive, but we use those cheap large beef bones with bone marrow. Get them sliced into small portions by Savemore (because our dogs will use the bones as toys later). To make clear beef broth, we boil the meat/bones for few minutes first until the scum floats and we wash each meat with water removing the cooked blood and fats thoroughly. Then we saute lots of garlic, onions and ginger in a pot. Add the cleaned meat/bones. Add LOTS of water. And add one of the most important ingredient: lemon grass. Let them boil until the meat is tender (2-3 hrs). Add vegetables and flavor with salt, pepper & Rufina patis, and you have yourself a Sunday feast of Tul-an (translates to bones in Bisaya). For us, what's important is the beef broth and the vegetables.
I can't wait for next Sunday as we have this as our main dish for Easter; placed in the middle of the garden on a large witch's pot, boiling while we are feasting LOL. We have ~15kgs of beef bones bought and temporarily stored at Savemore now for the great Christian feast...Alleluia!
Anyways, we tried lazy and did not preboil/clean the meat; broth is scummy.
Well, as the saying goes; practice makes perfect. Kevin would surely make it good in the future.
You nailed it, though i myself do not know how to cook bulalo...nice try chef Kevin👌👋👍
Thanks so much
Oh yay! Cooking Series! 👨🏻🍳More of this pls. Adobo is easy to cook also Tinola & Nilagang Manok (chicken) or Nilagang Baka (beef). Filipino dishes are not complicated either soup based or casserole or stew or fried. We don’t really use the oven much unlike the Brits.
Rebecca, lol!😁😁😁
😂
can use more salt and patis pepper.. can add beef cubes.. we use pressure cooker for a faster process coz if not, we really slow cook the meat for long time like 6hrs or so..
great job guys!!! 👏🏻👏🏻👏🏻 always try new things ❤️❤️❤️
That is the new version of Bulalo 😂😂
Had much laughs on this one! That chef hat though! 😂😂😂
Great first attempt at cooking Bulalo. I love that Mr. Kev used the French technique of consomme. Way to go Chef Kev for putting your own spin at Bulalo. The brocolli is something new, as we usually have it with potatoes, pechay/bokchoy and cabbage. All in all it looks good and delicious 👌. More cooking vlogs from Chef Kev 🤘🙌
It's OK... Please try again...
Now that's what we're talking about-content without leaving home! It's become a bulalo-inspired beef and veggie fusion meal =D Well done, Chef Kev!
A key ingredient to bulalo is pepper corn (not brocolli for sure haha, but having it in there surely is beneficial), and lots of broth. And occasionally, some laurel leaves (adobo has it, too).
Next challenge for the chef-in-residence _drum roll_ - Sisig! +D Okay, you may go for the easier one-Adobo! =D 🤗🤗
😋 yummy 😊❤
Love that you guys trying to cook some Filipino dishes 💖🇵🇭👍
We like experimenting
This is a great funny video guys, specially the cam turnt around so fuuny.. hope to meet you guys when im in the PH..
nice...
You may need to add garlic bay leaf black pepper and beef cube however it’s your choice what to add
“Hats off” to chef Kevin!😁 Most innovative editing I’ve ever seen, saving the clips by imposing a picture🤣
Do.more cooking vlog..buy a bigger pot👍👍🤣
Egg shells on Bulalo! 😮 What the..holy moly!! haha nevertheless t very interesting fusion you got there Chef Kevs! C'est si bon! Food is life!🤘
Yummy healthy food nextime try sinigang pork so easy to prepare nice vlog see your next vlog ❤❤❤❤
Cooking your way makes it unique. Go for it Chef Kev!
Consommé my word of the day. 😂❤
Well done....just a little more time to cook the meat plus fish sauce....hmmmm perfect.....
Your style of bulalo is for sizzling plate. Astig sexy chef.
Just suggestion? You have to buy pressure cooker so u can cook the Bulalo in pressure cooker for 1 hour to one hour & half... The meat is more tender f u cook in pressure cooker... : )
it really depends on the meat cut.. some cook it for 6-8hrs hrs for a tender meat..
Very first time seeing cooking bulalo mixing with eggshell. Lol. Your husband is so funny. Hehe
Woooo..hooo Chef Kev is cooking bulalo and is going to be very yummy my favourite.. 😋
Oh yes!
Looks delicious anyway, my first time seeing bulalo being cook on the pan😹
Love to swing by and taste that warm English version Bulalo. 👌🇬🇧👍🇵🇭🐂
Beef Kare- Kare- is on of best Filipino food.
hi your family my idol sir and mom
you hired cocking pilipino all food
its okay coz theres also sizzling bulalo.. we use sizzling plate for that version..
This is Bulalo Brit Style 😂 here in Kuwait, I’ll always cook Filipino delicacies Kuwaiti style or vice versa. 😂
Wow! Bulalo is really good! One of my faves! 🥰 your vlog is really entertaining! Keep it up!
Thank you so much 😁
yes, we usually cook Bulalo for 3 to 4 hours, its the broth you want to achieve and tender meat
🧡
You guys need a large saucepan or pot for this!! A pressure cooker certainly does the work and potentially shortens the cooking time (I haven't tried using it for bulalo). You need large amount of water. You add water accordingly depending on the amount that has dried up or evaporated.
💛💛💛
🧡🧡🧡
Great job for the first time..🙂👍 the second time around would be perfect already.. 🙂👍 better if you cook in a large pot so the broth will be much and you'll enjoy it more.. 🙂
I'm glad I watch your cooking show, I hope you cook often because I love food😅 ❤
I hope so too 😅😊
Nice concoction of your Bulalo, chef Kev. But as far as I know, the secret of Bulalo is the beef stock, lots of it. Pressure cooked, Goodluck my Wistl friends. You guys are naturally funny and awesome😃
We like the soup of the bulalo because the savory taste of the soup comes from the beef and the bone marrow which usually mixed with the soup plus the fresh veggies too
Nice first try cooking bulalo. Some pointers : all ingredients were good ( plus ginger ) except Filipinos don’t put egg shells on their bulalo’s. Secondly, buy a bigger pot ( or get from landlord ) that covers all ingredients and prevents water from evaporating as you cook the dish for 1 to 3 hours ( depending on the quantity of meat ) to soften the meat. The dish is not only good because of the soft meat and bone morrow, but also because of the hearty soup.
Love it! ❤
So glad!
Almost Perfect! Well Done, only missing is a cooking POt for the soup
Salamat po
Wowww!! Good try! However, I’m shocked that u didn’t wash the carrots😅
Good job Kevin 😂 I think you forget to put some ginger 😂
Ginger is one important ingredient of Bulalo ,, it gives flavor to our Bulalo ❤
Thanks for the tip! Haha we knew we’d miss something 😄
It is normal for first timer hehehe!! Atleast Kevin did well 😀 try to search thru YT on how to cook Bulalo
Bulalo soup does not need ginger..it is more of onions and leeks and the fish sauce.
just need more soup, chef…
😊but I’m sure it was tasty😊
We would of if we had bowls or a bigger pan as mentioned
Nice try Chef…hehehe…next time buy a deep casserole for more soup 🍲 so kids will sip the delicious soup bulalo.
Yes we need more stuff for the kitchen but fancied giving it a try anyway
Always wash your vegetables chef Kev before slicing and cooking to remove pesticides residues or dirt.
Glad you made your own version of Bulalo, though yours looks like a cross between Bulalo and Pot Roast. 😊
Like Sinigang, Bulalo is a soupy dish and it's better if it has corn 🌽.
omg that's a good name for chef kev!! Saltbae Kev!!
😂
It's like cooking for the saint Patrick's day. The flavor is similar at least.
Maybe 🤔
Oslo so cute 🥰 Looks like Kevin almost got it. Pretty good for 1st time cooking bulalo. To be able to cook and eat it, your landlord should provide you a pot and bowls. Happy cooking Wistl fam 💚🙏
Gud eve guys
Good evening
If you have pressure cooker, you can have your Bulalo ready in 1hr.
Nice try, Chef Kev! You can try using a pressure cooker to boil the meat for half the time :) Bulalo is one of my fave comfort foods and it is nice with corn on the cob and bits of crunchy garlic on top, too. ☺️
I like the attempt considering the lack of cooking wares. It is indeed a long process of cooking. My mom uses a pressure cooker for the meat to be tender. But all in all good job chef Kevin.
If you have pressure cooker, 1hr of boiling is ok. Nice video
Love it❤ look delicious 😋
Thank you 😋
Wow! Bulalo is one of my favorite Filipino dishes. For a foreigner to cook that is really amazing. Bulalo takes to long to cook with a lot of ingredients. Lemon grass males it more yummy.
and ginger too
I haven't seen someone cooked bulalo on a pan until today. That's epic! 😂
😂😂😂😂
Salbahe! 🤣
lovely,,, cooking Filipino dishes ❤
Hope you enjoy
i enjoy watching your husband how to cook the bulalo with egg hehehe is a british version of bulalo lovely,,
Cooking your own food can save you a lot on finance speacially your are a whole family of 5 pax, more fresher and tasty the way you like it. Just a little effort and everything will be unlimited to eat. My husband is a chef as well which he cook me a lot of Filipino food as well.
Good try. Need a massive pot😂
❤
You're brave Kev to take a crack at this extensive recipe, despite the lack of resources for anyone to see.
It's understandable that you've limited space, may seldom use it and not want to clutter your condo. Perhaps someone close by can donate or let you borrow some ingredients and utensils occasionally instead of buying more stuff. If you wish, the person who's familiar with to cook the food could also give you a helping hand.
Your insights and own take on things for your vlogs as a family is what sets you apart. Vlogging appears to enable you as individuals to come out of your shells.
Entertaining to see that you're able to have a laugh to lighten up your day. Keep the craic going.
❤❤❤
🧡🧡🧡
Yummy Bulalo 👍
😋
Bulalo is a soup bone and meat beef dish. The beef is cooked in a pot for a minimum of 3 hours to as long as 12 hours in a low heat usually in charcoal. The longer it is cooked the tastier the broth becomes, the more children love it.
Filipinos love their snacks sweetest and dishes salty (not much) and very very seldom spicy unlike the rest of the SEA countries.
Thanks for the tips!
Kevs looks like Pharaoh.Why the chef afraid of oil splatter?😂😅
He’s not afraid! Haha pharaoh that’s great! 😅
Bulalo is cooked in a pot because it's a very soupy dish, and the classic bulalo has some huge bone with marrow and sweet corn on cob.
for bulalo i guess its better you buy a medium size cauldron so you can have lots of soups in it..
this is i waiting for, pilipino foods in british version?! looks delicious 🤗❤
Better to use a bigger pot because bulalo needs more water to cook
This cooking vlog is so cute. 🙂
Thank you 😋
Nice try Chef Kev 👋👋👋
Hi, let me guess your favourite filipino food, the salt and vinegar fish cracker lala chips.
Did i guess it right?
Main ingredients of BULALO is the Legs of a cow because of the bone marrow on it
There was bone marrow - and I don’t think our tiny pan could accommodate cow legs 🐄
@@wistlfamilyadventures haha as long as there is bone (marrow). Cow legs, cow Ribs etc. And technically will undergo "Nilaga" way of cooking. Nilaga means boiling the meat until it get tender.
Dishes that cooks in "Nilaga" are tinola, porksinigang, pork nilaga, bulalo, sinanglaw, etc
💕😘
A bulalo in a pan? Wow thats new😅 2023 really amazed me so much like this family's i adore!
Elowen, sorry i dont know how to spell her name! its funny when she said its like a scramble egg
Put corn
NOOO!!!!😢
its as easy as 1-2-3!
cut the meat into cubes then boil it with salt and pepper and 2pcs quartered onion or dont cut it just throw it with the meat.
add a piece of Knorr brand beef bullion cube(optional), its only 7pesos😅
once boiling put the flame on the lowest setting for 2hrs.
after 2hrs check if its already fork tender.
then add 2-3 pcs potatoes quartered, you can also add corn but please no CARROTS!😅
when the potatoes are cooked you can now add the green veggies 5mins is enough.
adjust the taste with fish sauce.
YOU'RE WELCOME!😂
sue me if it doesn't turn out to be a restaurant quality bulalo.
notes:
1kilo beef needs about 2liters of water.
-no pan!
-searing is rare and optional
-its a lazy mans dish, so relax, you literally just boiling it.
-ready your chili and calamansi with fish sauce.
Bulalo minus the STEW!?
As we mentioned we don’t have bowls/big soup pot so we made do with what we had - it was just for fun and it tasted 👍
did you put black peppers?
Next time
I'm giving kevin an A plus for trying because he did not have the proper kitchen tools. You need a bit more meat and you need a pot.