Facts about Garlic

In the kitchen, I see to it that I always have garlic. Among the family, it is hubby who likes garlic very much. He likes garlic rice, scramble egg with fried garlic, adobo with plenty of garlic, tokwa’t baboy with fried garlic, etc. As for me, many of my recipes have garlic.

Garlic or Allium Sativum is a species in the onion family Alliaceae. Its health benefits and medicinal properties have long been known and considered as a “wonder drug.” It has been used extensively in herbal medicine. Raw garlic is used by some to treat skin diseases, toothache, natural mosquito repellent and can assist in managing high cholesterol levels. It is a powerful natural antibiotic and has a powerful antioxidant effect.

With garlic in the house, I know the food I am cooking will not only taste good but also healthy for my family.

National Center for Complementary & Alternative Medicine
Tips for growing garlic

Bulalo Recipe

Bulalo is a family’s favorite especially to my daughter Ysabel. She likes the meat to be really tender while Justin wants the fat of the bone marrow. I occasionally prepare this on rainy season so the family can have soup to zip to give warmth. Below are my ingredients and my personal way of cooking Bulalo.

Ingredients

1 ½ kgs. Bulalo meat (preferably with bone marrow)
1 big Onion
15 pcs. Peppercorns
1 pc. Raw sweet corn
2 pcs. Knorr beef cube
6 pcs. Pechay leaves
10 pcs. Stringed beans
1/2 head of Cabbage
2 pcs. medium size Potatoes
Water

Cooking Preparations

At the market, I usually ask the meat vendor to slice the meat portion from the bone marrow and have it cut into my desired pieces, preferably medium size cut. At home I first wash the meat then put it in the pressure cooker and add water. I just usually estimate the level of water enough to tenderize the meat but not lose its meaty taste. Set it on flame for about 45 minutes or until the meat is really tender.

While waiting for the meat I prepare the other ingredients. Peel the onion, wash it and slice it thinly. Wash the raw sweet corn (remove the remaining hair) and cut it into 4 pieces. Cut the pechay leaves 1 inch from the end/bottom then wash it. Remove the side strings of the stringed beans then wash it. Wash the cabbage then cut into 4-5 pieces. Do not remove the core/hard portion of it while cutting to let the cabbage remain intact in our cooking. Peel the potatoes, wash it and cut each into 4 parts. You can cook the veggies with the meat or you can cook it on a separate casserole.

When done with the meat, remove the cover then add the sliced onions, peppercorns, sweet corn, Knorr beef cube and water if needed. Bring to boil for 10-15 minutes. This is to mix the sweet effect of the onions and corn to the beef broth. Then add the potatoes, pechay, cabbage and stringed beans. Simmer for about 5 minutes.

In serving, arrange the bone marrow, meat and other ingredients in a big soup bowl then pour the broth. Serve while it’s hot. I serve it with kalamansi-fish sauce. Cut 5 pieces of kalamansi in the middle then squeeze. Remove the seeds then add 2 tablespoon of fish sauce. Add 1 piece chili cut into small pieces.

Note from the cooking mom

I guess I am one of those who are passionate when it comes to cooking. I do love to cook for hubby and my 2 kids. I do love to learn more about cooking like the different dishes, preparations, tastes and colors, measurements and more. I am the one who cook for the family. It is one of my daily chores and I love it. Since my kids are bit choosy I prepare foods I think will like by them. That is one of my reasons while I am being passionate of cooking. I want to give them different dishes, tastes and help them get over with their choosiness.

I created this blog to share my personal knowledge about cooking. I don’t use measurements and know several dishes that I usually prepare for my family aside from the fried stuff. I am happy when they appreciate the tastes but still trying hard to give more. Aside from cooking books internet is one of my sources. What do challenge me when it comes to cooking are only 2 things: be consistent with my cooking and profound my knowledge and understanding about it so I can cook more dishes.

Thank you for dropping by! Comments and suggestions are welcome here and together let us all learn and appreciate the beauty, color and taste of cooking.