Comments on: Beef Bulalo, Cebuano Style at a 30+ Year Old Roadside Eatery

By: GenerSumilang

GenerSumilang — Mon, 16 Feb 2009 07:26:41 +0000

My best friend visited me from dubai and i wanted to show him the filipino restaurant in qatar,first i bring him in a place called “FILIPINO SOUK” where concentration of filipino people and products are flourishing.Unfortunately,all restaurants in the vicinity are closed as it was friday,then i started to think if where else in doha i could find a filipino restaurant? Suddenly we drived to al sadd area where i remember a restaurant having a lightly lit signboard”oriental” something like that.The interior is professionaly decorated in simple way thought its tight.upon reaching the counter, a photo of steaming bulalo is just right thru the face. then i just ordered that as it looks ok. waiting for half an hour then it was served hot and steaming, a big bowl of bulalo and bangus na sinigang with rice(we actually made mistake in ordering both soupy food)My GOD! that bulalo is really very much delicious! the soup is too different from any bulalo i tasted before. we even did not touched the sinigang na bangus in process. The way they cook is done intricately and perhaps planned accordingly. we finish the big bowl to the bottom, Definitely im going back to that restaurant this week end and let me ask if they will allow me to know their secret recipes(if there is)….

By: Marketman

Marketman — Fri, 05 Sep 2008 12:09:35 +0000

Manny et al, I just returned from Cebu and a lunch at Marjo’s… it seems that after many decades, the previous proprietors have recently, say two weeks ago, sold the restaurant… and while the food seemed similar, I am hoping that the old quality will remain in the months and years to come…

By: Manny Paterno

Manny Paterno — Fri, 05 Sep 2008 08:49:09 +0000

Marjo’s should be defined as a culinary landmark in Cebu City,nay for the Philippines. the pochero is definitely something to rave for ….once tasted one will forget Batangas bulalo…Whenever in Cebu, lunch in Marjo’s is a must not an option for foodies….The broth, the tenderness of the meat, the cartilages coming apart not to mention the bone marrow…

By: Angelito N. Omos, Jr.

Angelito N. Omos, Jr. — Fri, 09 May 2008 05:47:13 +0000

good day!!!!
nakita ko po sa internet ung bulalo nyo nakakagutom talaga at ang sarap kahit sa internet ko lang nakita. Gusto ko pong magtayo ng bulaloan at gusto ko rin malaman kng paano simulan at ano ang mga sekreto sa pagluluto? magkano din po ang paunang kapital para makapagsimula? salamat po!! JUn.

By: Alroy

Alroy — Tue, 29 Jan 2008 10:34:46 +0000

I think Cebuanos and the rest of Bisaya-speaking denizens in Visayas and Mindanao regions call it “Pochero”. When I came to Manila for University, I was surprised to know Bulalo tasted like Pochero (just as how I got so shocked few years back to know that Kangkong can actually be eaten by humans! Don’t get me wrong…it’s one of my favourite vegetables now. It’s just that from where I grew up (Dipolog City), it was popular as kaning-baboy. And it’s just recently that Sinigang was included, though scarcely, to our local menu. Anyway, my Lolo was a cook in Cebu before he migrated to Dipolog, the Spanish sardines capital of the Philippines. There, Pochero and Balbacua top the list of favourites. My Mama cooks really good Pochero though I hated it when I had to wait “that” long. Also, I think experimenting with food (mix and match of taste) is a true chef act. So maybe, when I come home this summer, I’ll throw in some fresh greek oregano when Mama isn’t looking.

By: Tess

Tess — Sun, 27 Jan 2008 21:53:52 +0000

Happy to hear that Marjo’s still the favorite place to eat Puchero in Cebu. I have lived in Cebu for 15 years before moving to Vancouver 10 years ago, I remember there were only 2 places we hit when we want puchero, Marjo’s and Kan Irag hotel. (I don’t know it that hotel is still in business though).

By: Marianne

Marianne — Thu, 24 Jan 2008 05:43:03 +0000

butsoy,

It’s just the beef shank, unchopped, the kind that’s used for osso buco. Same cut.

Failing that, get beef ribs.

By: butsoy

butsoy — Wed, 23 Jan 2008 23:18:53 +0000

marketman,
if your here in the states , how can i cook bulalo, i mean what kind of beef would I buy, coz I haven’t seen any meat with big bones like that in my supermarket. the picture made my stomach groan! i just want to run to the store and mke some!The ony thing i could think of would be oxtails, which I use for karekare. What do you think ?

By: Ebba Myra

Ebba Myra — Wed, 23 Jan 2008 12:39:44 +0000

Nakaka-inis, naalala ko tuloy yung itinapon kong beef ribs and neck bones, kasi naiwan ko sa ref and was not able to cook it (I was sick), eh nasira. I was even going to cook it as nilaga with cabbage, potatoes and green beans. Seeing your pics, nanghinayang talaga ako. I do have some pork ribs right now, baka yon na lang ang gamitin ko.

By: Chris Ignacio

Chris Ignacio — Wed, 23 Jan 2008 04:51:49 +0000

Yum. I could never duplicate that long-simmered savory goodness of pochero/bulalao. Then one day, at the neighborhood taqueria, I passed up my usual order of crispy tacos, for a steaming bowl of soup that looked just like your pictures …with spring onions, corn cobs and a large meaty beef shank. What was it called? Caldo de Res, and along with pozole, and sopa de pollo, is the favored hangover fix in Mexico. Did it happen to come ashore on a galleon? Maybe, and it sure tasted like the Batangas version I had on one of my trips home. So all you homesick people on the West Coast of the U.S….head to your nearest taqueria!