A few nights prior to Christmas, a few colleagues and I made a spontaneous trip to Tagaytay. How spontaneous? We left Manila around 6pm and arrived at the mountain city around 8pm. We had a quick dinner at a Manila-based restaurant which exclusively serves Bulalo (beef shank and bone marrow soup) at their branch in Tagaytay. Ordering a bit too much for four hungry male stomachs, we were left with no choice but to take the leftovers home.
Living alone in a penthouse apartment in the Sampaloc district of Manila for a few years now, I have mastered the art of cooking and saving the leftovers throughout those years to avoid spoilage of food. This time, I was left with a bag of Bulalo. So, what should I do with this?
Fried Bulalo Flakes
You will need:
1/4 cup cooking oil (I used canola oil on this)
Salt to taste
Pinch of cracked or ground pepper
Pinch of dashi granules/monosodium glutamate
3-4 pcs star anise
Sesame oil (optional)
Beef shanks have a lot of tendons embedded randomly between strands of meat. It also has occasional fat. If you’re not fond of eating the chewy, rubbery texture of tendons, prepare to get messy on the first step.
- Shred the meat using your bare hands. Trust me, using anything else other than your hands would just make this step difficult. So just use your hands.
- Let the salt, cracked peppers, and dashi/MSG join the party. Mix thoroughly.
- In a hot skillet, preheat your cooking oil until smoke starts to rise up.
- Toss in your star anise and “fry” it.
- Now start frying your bulalo flakes. Let it stand there for about 4-5 minutes until it appears dry and crispy. Do not overcook. Overcooking will totally dry up your flakes and may affect the flavor.
- Splash a few drops of sesame oil (optional) just to get a hint of the Orient on your taste buds.
- Enjoy with a cup of brown unpolished rice!
Que Dios nos bendigo y nos proteja.