INGREDIENTS:
Soup Stock:
- 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)
Topping:
- 4 pieces boiled eggs
- 60 grams pechay tagalog, blanched
- 120 grams whole corn
- 80 grams fried garlic
Mariner sauce:
- 150 ml soy sauce
- 60 ml sake
- 1 teaspoon salt
- 2 tablespoons sugar
INSTRUCTIONS:
- 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.
Source: Being Ryan
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