Sometimes it’s nice to put a twist on some familiar favorites and spice up the usual dinner fare, and ramen, a Japanese noodle dish, has become quite popular amongst Filipinos for its rich broths and hearty inclusion of sliced meat and filling noodles. Here, this recipe puts together the best parts of ramen—the salty-sweet mariner’s sauce with soy sauce, ginger and sake for marinating the meat, sliced boiled eggs for protein, and some tasty noodles—with the deliciousness of traditional bulalo. The inclusion of fresh pechay, carrots and crunchy sweet corn as a contrast to the rich taste of well-cooked beef makes this a complete meal in itself. You can also slice up some fresh scallions or sprinkle on some nori strips for an extra touch of the Land of The Rising Sun—definitely a steaming bowlful to remember that’s excellent comfort food for any day of the week.
- 2.5 kilos beef bones (bulalo or osso bucco cut)
- 200 grams white onions
- 150 grams carrots, quartered
- 150 grams garlic
- 100 grams sliced ginger
- 5 liters water
- 2 tablespoons salt, to taste
- 4 packs ramen (boiled for 3 minutes)
- 4 pieces boiled eggs
- 60 grams pechay tagalog, blanched
- 120 grams whole corn
- 80 grams fried garlic
- 150 ml soy sauce
- 60 ml sake
- 1 teaspoon salt
- 2 tablespoons sugar
- Boil together ingredients for soup stock for 3-5 hours or until meat is tender. Strain and set aside.
- To serve: Remove meat from soup stock bones and marinate the meats in the mariner’s sauce. Pour soup stock and season with pepper. Add in boiled ramen. Top with pechay tagalog, whole corn and salt.
Recipe Source here
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