Bulalo

Bulalô
Bulalô
Course	Main course
Place of origin	Philippines
Serving temperature	Hot
Main ingredients	Beef, cabbage, chinese cabbage, corn, fish sauce, garlic, onion, potatoes, lemon
Cookbook: Bulalô Media: Bulalô

Bulalô is a beef dish from the Philippines. It is a light colored soup that is made by cooking beef shanks and marrow bones until the collagen and fat has melted into the clear broth. Bulalo is native to the Southern Luzon region of the Philippines.

It is also called Kansi in Hiligaynon/Ilonggo while it is called Pochero in Cebu (not to be confused with the Tagalogs' version of pochero).

Origin

Many references have evolved regarding its origin. One of it says that this type of dish originated from Batangas where you find the many versions of Bulalo.^[1] Other reference says that it actually came from Tagaytay in which there are a lot of cows.

References

↑ "Batangas: Where old-world meets new luxury". Asian Journal USA. Retrieved 26 October 2012.

Philippine cuisine

Main dishes	Adobo Batchoy Bicol Express Bistek Bopis Bulalo Champorado Dinengdeng Dinuguan Giniling Ginataan Kaldereta Kare-kare Longganisa Lechon Lugaw Lumpia Mechado Menudo Paksiw Pancit Pinakbet Pinangat Pusô Sarsiado Sinangag Sinigang Sisig Tapa Tinapa Tinola Tocino

Desserts	Alfajor Apas Bakpia Banana cue Baye baye Belekoy Bibingka Binignit Biskotso Bukayo Buko pie Camote cue Cascaron Dodol Espasol Ginanggang Gulaman Halo-halo Kakanin Kalamay Kutsinta Latik Leche Flan Mais con yelo Maja blanca Maruya Nata de coco Otap Palitaw Pastillas Piaya Pinipig Polvoron Puto Sapin-sapin Sorbetes Suman Turón Taho Ube halaya

See also: Philippine condiments Kapampangan cuisine List of Philippine restaurant chains

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Bulalo

Origin

See also

References