Comments on: Beef Bulalo With Everything Thrown In…

By: emsy

emsy — Mon, 11 Jan 2010 04:15:15 +0000

probably one of the first things my mother taught me in the kitchen is that when you tenderize meat, you gently simmer-almost-boil the meat over low-ish fire rather than actually cooking it in an angry boil. i guess she was trying to nip the bud early in terms of making me part of the “instant” generation. nothing beats slow cooking!

By: lee

lee — Thu, 13 Nov 2008 11:55:24 +0000

is it bulalo because it came from a buffalo? haha

By: Michael

Michael — Thu, 13 Nov 2008 05:26:15 +0000

I guess it was another excuse to use your silver marrow spoon.;)

By: queensquaygal

queensquaygal — Thu, 13 Nov 2008 01:41:40 +0000

I’ve been using star anise since I discovered it adds a pungent flavour.

By: Zita

Zita — Wed, 12 Nov 2008 23:26:08 +0000

MM, it looks like pochero!

By: Harley

Harley — Wed, 12 Nov 2008 01:49:50 +0000

Always been my favorite soup :)

By: EbbaMyra

EbbaMyra — Tue, 11 Nov 2008 18:45:03 +0000

I was just at a Mexican Restaurant who serves their soup only on Weekend. Anyway, their equivalent version of our bulalo is Caldo de Res. I was tempted to order it since it was cold that day, pero I remember that it has a different distinct flavor that I am not that used to, so hindi na lang. And then now with this post, the more I missed bulalo, tagal kasing lutuin eh. But when I do, my american husband eat this. He wanted the veggies though cut smaller. And yes I add calamansi and patis (my daughter likes toyo instead). And lots and lots of rice.

By: jhune

jhune — Tue, 11 Nov 2008 07:01:21 +0000

in our place, bulalo and nilagang baka are quite different. try adding a bit of sibot and you’ll taste the difference! yum yum!

By: MarketFan

MarketFan — Tue, 11 Nov 2008 04:40:32 +0000

yes, welcome back maria clara! is this your first posting after the elections?

By: alilay

alilay — Tue, 11 Nov 2008 02:09:14 +0000

hi maria clara welcome back