Bulalo and lugaw are two dishes that are both hearty, comforting, and delicious.Â
However, just imagine how incredibly flavorful and decadent a dish would be if you mixed these two dishes together? If you can and are salivating at the mere thought of something so magical in your pot, then this is the bulalo and lugaw mash-up recipe you need to learn how to make.Â
This is the ultimate comfort food!Â
Bulalo Lugaw Recipe
Is it a bulalo or lugaw?
Ingredients
Bulalo Lugaw Ingredients
- 1 kilogram beef shank (bulalo)
- 4 liters water divided
- 1/4 Cup fish sauce (patis)
- 1 medium white onion quartered
- 2 tablespoons vegetable oil
- 4 cloves Garlic chopped
- 2 medium white onion chopped
- 1 Cup Glutinous rice (malagkit) rinsed
- 1 Cup long-grain rice rinsed
- 12-14 cups soup from bulalo
- 1 tablespoon kasubha (safflower)
- 1/4 Cup fish sauce (patis)
- 1 1/2 teaspoons ground black pepper
- 2 teaspoons sugar
- Salt to taste
- fried garlic bits to serve
- green onions chopped, to serve
- calamansi to serve
- fish sauce (patis) to serve
Instructions
- Make the bulalo: Combine beef shanks, 3 liters water, fish sauce, and onion in a pot. Simmer for 30 minutes, removing scum that rise to the top.
- Strain broth to remove impurities. Return to pot. Add remaining 1 liter water. Simmer for 1 1/2 to 2 1/2 hours over low heat or until beef is tender. Cut beef into cubes, reserving bone marrow and soup. Set aside.
- Make the lugaw: Heat oil in a pot over medium-low heat. Sauté garlic and onions until fragrant.
- Add malagkit and long-grain rice. Stir for 1 minute. Add 12 cups bulalo soup and simmer over low heat until soup is thick and rice is cooked and tender, about 30 minutes.
- Add kasubha, fish sauce, pepper, and sugar. Season with salt to taste. Simmer for 5 more minutes.
- Add more bulalo soup, if needed. Add beef cubes and bone marrow. Simmer for 5 minutes. Top with fried garlic and green onions. Serve hot with calamansi and fish sauce on the side.
Tried this recipe?Let us know how it was!
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