Comments on: Beef Bulalo / Bone Marrow Soup a la Marketman

By: dragon

dragon — Thu, 05 Jun 2008 05:59:28 +0000

To Millet: you wouldn’t be Ilocana by chance? It’s balayan-kalamansi-chili as sawsawan for me–taught to me by my Ilocana grandmother. This was one of the first dishes I learned to cook by ouido when I lived in the US to feed my (then) 3 yr old girl who just loves the marrow….

By: American Galung-gong

American Galung-gong — Fri, 22 Feb 2008 18:38:43 +0000

Oh one more thing. Do you think its true that when you put a fork inside the cauldron while “gurgling” the meat, it helps make the meat more tender? heheh

By: American Galung-gong

American Galung-gong — Fri, 22 Feb 2008 18:37:23 +0000

perfect! Its depresingly cold here in san francisco right now, and I think that you’re bulalo is just the cure for it! Thanks!

By: Marie

Marie — Sat, 08 Sep 2007 00:46:25 +0000

This comment is a bit belated, but, I just couldn’t resist saying that that dish looks so damn good. I used to cook a Guatemalan beef soup dish called caldo de rez that’s pretty similar to your bulalo soup, MM. I start with olive oil, garlic and onions, pop in the beef shanks, top it with water, throw in a couple of bay leaves, boil it for about an hour, then simmer for a couple more hours. I add chayote/sayote, corn and achuete right before serving.

By: Rowi

Rowi — Fri, 17 Aug 2007 10:48:33 +0000

Thanks for the link to the bulalo spoon, MM! Obviously missed that interesting post. You know you could check the age of your spoons through the engraved markings. I read Sister’s valuable comments on this.

In Scandinavia there is a little guide for all the silver produced from the early 1300s so one knows which silver is of greater value and which is not. Your bulalo spoon seems to be of English origin. If you enjoy using silver cutlery (which I presume you are and use regularly, good for the silver and even better for the user) then you’ll enjoy browsing through the auction houses here in Stockholm. Try http://www.lillabukowskis.com if you’re curious.

By: jules winnfield

jules winnfield — Fri, 17 Aug 2007 01:25:10 +0000

i think the reason why typhoons pass by our country is for some hot bulalo. whatchatink???

By: Roberto Vicencio

Roberto Vicencio — Thu, 16 Aug 2007 23:20:38 +0000

The skies are threatening with a deluge, the supertyphoon that is threatening the northern part of Luzon and Taiwan has affected the weather here in Manila. No schools, children are still sleeping. I think it is bulalo time. Off to market we go. Thanks for the inspiration.

By: mardie

mardie — Thu, 16 Aug 2007 09:05:12 +0000

this entry really inspired me to drive 25 miles (one way) to the oriental store so i can get beef shanks among others. i also have my yellow corns waiting in the fridge, all i need now are the leafy vegetables and im all set. i cant wait for the final result. i hope it’ll be as tantalizing and delicious as MM’s pics posted here.

By: Cookie

Cookie — Wed, 15 Aug 2007 14:15:36 +0000

Tried it last night!! Sarap, sarap!! I added lemongrass – extra sarap!

By: Mel

Mel — Wed, 15 Aug 2007 01:31:51 +0000

Another variation for the dish here in Bacolod. Put langka (raw jackfruit with pampaasim like sinigang mix,(we use batwan here in Bacolod)siling labuyo, tanglad ang luya. Just be sure you have lots of rice because the sourness of the soup will indulge you to eat more rice … Happy eating!