Recipe: Bulalo Ala Logro

INGREDIENTS:

2 kilos bulalo or knuckles of beef

Pre-tender cooked knuckles of beef

1 fresh buko

300 grams young buko meat

4 native petchay

200 grams white cabbage

1 corn on the cob

5 fresh asparagus

2 onion leeks

2 tablespoon patis

1 teaspoon salt and pepper

 

PROCEDURE:

1. Boil bulalo in 4-6 hours until tender, add corn on the cob, petchay, onion leeks, cabbage, and asparagus. Season to taste, and lastly, add the buko meat and simmer for 2 minutes, then place into the buko cup and serve hot.