Makes 6 servings
Preparation and cooking time: 1 hour
4 tablespoons vegetable oil
1/2 kilogram beef shanks, washed
12 cups water
2 pieces white onions, peeled and halved
3 stalks leeks, chopped
2 tablespoons fish sauce
Salt and pepper to taste
6 cloves garlic, chopped
1 white onion, chopped
1 thumb-sized ginger, chopped
2 tablespoons vegetable oil
2 cups rice, washed
1 1/2 cups sticky rice, washed
1 tablespoon kasubha
10 cups bulalo stock
Toasted chopped garlic, for topping
Chopped spring onions, for topping
1 piece egg, boiled
- Lightly season the beef with salt and pepper.
- In a pressure cooker, sear the beef shanks in vegetable oil until the meat is an even brown color. Add enough water to completely cover the meat and bring it to a boil.
- Add the white onions and let it cook in the pressure cooker for 30 minutes to 1 hour.
- Add the leeks and bring to a boil then add the fish sauce and salt. Let it continue to simmer in the pressure cooker on low heat.
- In a bowl, mash garlic, onion, and ginger until a paste is formed.
- In a pot over medium heat, saute the paste in vegetable oil for a few minutes until aromatic. Add both rice and continue to saute until well coated with the paste. Add the bulalo stock and kasubha and allow to cook until the rice has cooked and softened.
- Cut up the separated meat into bite-sized chunks and add it to the pot along with any bone marrows.
- Adjust seasoning with salt and pepper to taste, if necessary.
- Assemble the toppings of roasted garlic, spring onions and sliced egg.