For those of you that don’t know everything about me, the one thing you need to know is that I’ve always loved cooking. It’s the main reason why I’m such a fatty and it’s one of the few things I can do that’ll relieve my stress. Sometimes I find myself slicing up meat at one in the morning or prepping food for the rest of the week. It probably all started when I was a kid and my mom would always prepare different Filipino recipes from her family’s catering company in the Philippines. Now that I’m all grown up, I’ve been able to make these recipes my own and pick and choose what I like most about each one of them. Sharing them with you and the world is just my way of sharing that happiness.

Bulalo Soup was a rare craving, the way my mom made it was always extremely healthy tasting and pretty bland to be honest, but that’s where I discovered the beautiful mix of patis(fish sauce), tomatoes, and calamansi.  Overload with the latter and the salt content isn’t thaaaat bad. But the real joy of Bulalo soup is the slow cooked beef shank and bones which all the fat and bulalo is dissolved into the soup. The soup base is where all the real taste is and even though not the healthiest of soup bases, it is the key to lots of the taste. I’ve found after slow cooking all the beef shank or pressure cooking for about 45 minutes, straining out the soup helps lessen the unhealthiness – but if you’d like to keep some of the deep taste, maybe just strain out half of it and add water. From there you can add in your beef bullion, veggies, and potatoes to give you the perfect balance of healthy and tasty.