Ingredients: 2 kilos of Beef bulalo (Bone marrow) 1/2 kilo of grated gabi 1/2 kilo of chinese pechay 25 grams of green onions 10 grams of garlic 20 pieces of pepper corns 1/4 kilo of shredded labong 1/2 kilo of corn on the cob but by 1 1/2 inches 8 cups of water Salt

Cooking procedure: 1. Boil bulalo (bone marrow) once, remove scum. 2. Boil again and add all the above ingredients except the chinese pechay. 3. After 3 minutes, lower fire to simmer. When bulalo is soft, add Chinese Pechay and a dash of msg.

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