Bulalo Cebuano Style

Ingredients:

2 kilos of Beef bulalo (Bone marrow)

1/2 kilo of grated gabi

1/2 kilo of chinese pechay

25 grams of green onions

10 grams of garlic

20 pieces of pepper corns

1/4 kilo of shredded labong

1/2 kilo of corn on the cob but by 1 1/2 inches

8 cups of water

salt

MSG (Vetsin)

Cooking procedure:

1. Boil bulalo (bone marrow) once, remove scum.

2. Boil again and add all the above ingredients except the chinese pechay.

3. After 3 minutes, lower fire to simmer. When bulalo is soft, add Chinese Pechay and a dash of msg.

Can serve up to 8 persons.

Kalderetang Kambing (Goat Kaldereta)

Ingredients:

1 kg. of goats meat

1/2 bottle of green olives

1/2 can of green peas

2 cans of liver spread

1 can of tomato sauce

salt and pepper to taste

1/2 cup of bread crumbs

1 tbsp. of Worcestershire sauce

1 tbsp. of Tabasco sauce

2 tbsp. of olive oil

2 tbsp. of Achuete coloring

1 bay leaf

4 potatoes cut in cubes

1 carrot medium sized but in cubes

2 sweet red pepper

half tsp. of minced garlic

Cooking procedure:

1. Marinate goat's meat overnight in 1 cup vinegar seasoned with salt, pepper and minced garlic.

2. Cut goat's meat to 1 inch cubes and fry in deep hot fat until brown and tender. Set aside.

3. Add tomato sauce, then the meat, bay leaf, achuete coloring, liver spread and 1 cup of boiling water. Let it simmer until tender.

4. Add the remaining ingredients and serve after simmering for five minutes.

Can serve up to 10 persons.

Photo via [Flickr]