Thursday, 1 December 2016

Beef Meat Bulalo


I had this weird feelings before while I'm still back home. It came to a point where I planned of hoarding stuffs I thought I will never find here (you know, I'm currently home away from home?) πŸ˜•πŸ˜†

I said to myself "I need to buy this and that"... 'cos I really really thought  THEY DO NOT SELL IT HERE. How bad of me to ever think about that!?! But I WAS TOTALLY WRONG... Now? It's like I'm still 'HOME'. Everything I needed (well yeah, not everything) is just a few steps and turns away from me haha 

Especially the FOOD. 

I am so glad I still get to cook Fil dishes without worrying where to get my ingredients. 

I'm ready to share again with you the taste of FiloπŸ˜‹

I made my own version of Bulalo a few days back for my hubby. It's all beef muscle meat though since my guy is a very picky eater. He doesn't like buto-buto that much; and fats and that stuff you get inside of the animal? That's a total NO NO for him. 

So here's the ingredients we managed to get for this recipe (see up there? πŸ‘† I said not everything is available here) πŸ˜‘ 


  1/2 K Beef
 1 Potato
1 Yellow Corn
1 Carrot
Pechay
Onion
Ginger
Beef cubes
1 T Fish Sauce 
Cooking oil
Dried Peppercorn
Salt and Pepper to taste
 
πŸ’—πŸ’—πŸ’—

SautΓ© onion and ginger in a hot pot with oil. Once the onion becomes translucent, add the beef. Simmer in low heat for 30 minutes to soften the meat. Then, stir the boiled meat with beef cubes, 1 T fish sauce and peppercorn. Simmer for another 15 minutes with half glass of water (I usually do this to really incorporate the flavor into the meat). After 15 minutes, turn heat to medium high as you'll be adding 2 cups of water and the corn. Let boil for another 15 minutes or until the corn is cooked; then you can add the chopped potatoes and carrots. Let boil for awhile then add salt and pepper to taste. Lower the heat again and add the pechay leaves. Let it simmer for 5 minutes more and turn off heat. 

Enjoy dearS 


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