入门
Korean
Kimchi Jjigae (Kimchi Stew)
来源: 传统
30 分钟3420 大卡
无乳制品🌶️🌶️
Bulalo
Beef shanks simmered for hours until the marrow slides out of the bone and the broth turns pale and sweet — Batangas cooking, and what people drive up to Tagaytay in the cold for.
来源
食谱提供 Filipino home kitchens · 🏺 传统 · Cooking that turns on three levers — vinegar, salt from fish or shrimp, and fat — and a table where sour, salty and rich are balanced by the eater, not the cook.
Batangas · beef shank — An ownerless traditional dish, so no cook is credited. The cited article confirms it as a Filipino beef dish made by slow-cooking beef shanks and bone marrow until the collagen and fat melt into a light-coloured broth. Quantities and the gentle-simmer warning are this book's own.
Watch it being made · 3 videos
⏱ 210 分钟🍽 6 人份🔥 520 大卡🇵🇭 菲律宾
无麸质无乳制品无坚果
步骤
Bring the shanks to the boil in the water, then skim the grey foam off for the first 10 minutes.
Add the onion and peppercorns. Simmer gently, uncovered, for 2.5 to 3 hours.
💡 Gently is the whole instruction. A hard boil emulsifies the fat and turns the broth cloudy and greasy — bulalo should be clear enough to see the bones.
Season with the fish sauce, add the corn and cook 10 minutes.
Add the cabbage for the last 3 minutes only, so it stays green.
Serve with spring onion, a small dish of fish sauce and calamansi, and a narrow spoon for the marrow.
💡 小贴士
- Batangas province, and the roadside restaurants on the way to Tagaytay are what made it famous.
- The marrow is eaten first, straight from the bone with a thin spoon, before it cools and sets.
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