Bulalo Mami
Bulalo Mami is a delicious mash-up of two popular Filipino dishes. This tasty soup combines the hearty flavors of beef bulalo and mami noodles for a filling one-pot meal. Perfect for cold weather!
- Prep time
- 15 min
- Cook time
- 3 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- water
- 3 pounds bone-in beef shanks
- 1 onion
- 1 tablespoon peppercorns
- 2 tablespoons fish sauce
- salt to taste
- 1 napa cabbage
- 1 package (16 ounces) fresh egg noodles
- green onion
- 1 head garlic, peeled and minced
- 1/2 cup canola oil
Instructions
- 1
In a large pot, combine beef shanks and enough cold water to cover. Bring to a boil.
- 2
Drain beef and rinse under cold water to remove impurities. Discard the liquid and rinse the pot.
- 3
In the pot, return meat and enough cold water to cover. Bring to a boil, skimming scum that accumulates on top.
- 4
When the broth has cleared, add onions, garlic, peppercorns, and fish sauce.
- 5
Lower heat to low, cover, nd cook at a bare simmer for about 3 hours or until meat is fork-tender. Season with salt to taste.
- 6
In a medium pot over medium heat, bring about 2 cups water to a boil. Add cabbage and cook for about 1 to 2 minutes or until tender yet crisp.
- 7
With a slotted spoon, remove from heat and immediately plunge into a bowl of iced water. Let cool completely and drain well.
- 8
In another pot over medium heat, bring about 2 cups water to a boil. Add egg noodles and cook for about 10 to 15 seconds. Remove from water and rinse with cold water. Drain well.
- 9
Divide egg noodles into serving bowls. Add beef shanks and cabbage. Pour hot broth. Garnish with fried garlic bits and chopped onions. Serve hot.
- 10
Fried Garlic Bits
- 11
In a small pan over low heat, heat oil. Add garlic and cook until golden and crisp.
- 12
With a slotted spoon, remove toasted garlic and drain on paper towels.