Bulalugaw is a Filipino type of savoury porridge prepared with glutinous rice cooked in a beef stock made by slowly simmering beef leg bones and shanks.
- 2 beef leg bones, cut into 3–4 pcs each
- 1 1/2 kg beef shanks
- 2 pcs large corn, cut into 5 pieces per corn
- 1 1/2 cups glutinous rice
- sea salt and/or fish sauce
- boiled eggs, to serve
- chopped spring onions, to garnish
- 2 large onions, quartered
- 1 whole garlic, pounded and chopped
- 1 tbsp black peppercorns
- freshly ground black pepper
- Place beef bones on a deep pot together with onions and peppercorns.
- Add water until bones are entirely covered.
- Bring to a boil and simmer for 2.5 hours, set it aside and keep it cool. Once cooled down remove the bones and extract any meat form it if any then set the meat aside, reserve the stock and discard the bones. Using a sieve, strain the broth and place it in a large bowl, place it on the fridge until the oil rises to the top and hardens, now you can easily separate it out then throw it away.
- In another pot add heat oil in medium heat then sauté garlic until golden brown in colour, remove garlic from the pot then set it aside.
- Season beef shanks with salt then put it into the pot then brown on all sides.
- Pour the stock you prepared earlier, add the corn, then bring this to a boil then simmer for 1 hour or until beef shanks are tender. Remove the beef shanks and corn then set it aside.
- Back to the pot with the stock, add glutinous rice then continue to simmer for 30-40 minutes in low heat until the rice is very soft. Mixing once in a while to prevent it from sticking at the bottom of the pan. Check once in a while and add water if needed, it should be in a thick soupy consistency.
- Flavour with salt or fish sauce, season with freshly ground pepper then turn heat off.
- Prepare serving bowl place the beef shank on one side, add the rice soup then top with chopped spring onions, fried garlic and boiled eggs, serve with the cooked corn on the side.