Bulalugaw

Bulalo

4 tbsp vegetable oil

½ kg beef shankswashed

12 cups water

2 pcs white onionpeeled and halved

3 stalks leekschopped

2 tbsp fish sauce

salt and pepperto taste

Lugaw

6 pcs garlic cloves chopped

1 pc white onionchopped

1 pc thumb-sized gingerchopped

2 tbsp vegetable oil

2 cups white ricewashed

1 ½ cups sticky rice washed

1 tbsp kasubha

10 cups bulalo stock

toasted chopped garlic for topping

toasted spring onionfor topping

1 piece boiled eggchopped

Bulalo

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.

Lugaw

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.

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