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This comforting soup dish is perfect for cold rainy days. Take bulalo up a notch by adding beef ribs to the recipe! 

Learn how to put a different and fun take on the traditional Bulalo!



  • 45ml Canola Oil
  • 20g Ginger, sliced
  • 150g White Onions, sliced into quarters
  • 30g Garlic Cloves, bruised
  • 1200g Beef Short ribs, 2" cubes
  • 60ml Fish Sauce
  • 4000ml Water
  • 100g Lemongrass Stalks, bruised
  • 60g Knorr Beef Broth
  • 500g Beef Tendons
  • 250g Ground Beef
  • 170g Ground Pork
  • 10ml Fish Sauce
  • 8g Knorr Beef Seasoning
  • 60g Knorr Oyster Sauce
  • 60g White Onions, finely minced
  • 5g Coriander Leaves
  • Oil for frying
  • 30g Knorr Rock Sugar Honey Sauce
  • 1 tsp Ground White Pepper
  • 100g Tagalog Pechay, leafy part only
  • 2 pcs Corn on the Cob, boiled, grilled, and shredded


Beef Ribs and Broth

  • In a heavy bottom sauce pot, add oil.
  • Sweat the ginger, onion and garlic until fragrant.
  • Add the short ribs. Let the meat brown a bit.
  • Season with fish sauce.
  • Pour in the water.
  • Add the lemongrass stalks and the Knorr Beef Broth. Bring to a boil then turn it down to simmer. Cook for 3 hours or until beef is tender. Taste and adjust seasoning.
  • When the meat is already tender, strain from the broth. Remove the other vegetables from the broth as well.
  • Remove the excess fat from the broth. Combine the short ribs and the broth once again.


Beef Tendon

  • To prepare the tendons, boil in water with bay leaves, peppercorns and coriander root.
  • Cook in the pressure cooker for 30-35 minutes or until the tenders are cooks through and almost tender. 
  • Cut into 2 inch segments.
  • Add tendons to the pot of simmering short ribs.



  • Combine all the ingredients for the meatballs. Form into 25g meatballs.
  • Shallow fry the meatballs until golden brown to help hold its shape before adding it to the beef broth (the meatballs do not have to be cooked through).
  • Place over paper towels to absorb excess oil. 
  • Add the meat balls to the simmering broth.
  • Cook until the meatballs are cooked through.
  • To finish the soup, add the rock sugar and let it cook until it has melted.
  • Season with ground white pepper.



  • To serve, portion the short ribs, tendon and 2 meatballs in each serving bowl.
  • Pour the hot soup over the meat.
  • Top with chiffonade of fresh pechay leaves and corn kernel.


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