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Want to give the traditional, comforting bulalo an exciting, mouth-watering twist? Try out Chef Dan’s Crispy Bulalo and Marrow Flan recipe instead!


Crispy Beef 

  • 500 grams Beef Brisket
  • 1 tbsp Salt

  • 1 tsp Black Pepper, ground
  • 1 pc. Knorr Beef Cubes
  • 2L Water
3 tbsp Cornstarch
Oil for frying 

Bone Marrow Flan 

  • 1 pc Egg

  • ½ cup Cooking Cream
  • ¼ cup Parmesan Cheese
  • 2 tbsp Spring Onion
  • Salt (to taste)
  • Black Pepper, ground (to taste)
  • 1 pc Beef Shank (bone only), halved and boiled, with bone marrow 

Sinigang Gravy


  • 1½ cup Micro Arugula
  • 3 pcs Shallots, peeled and blanched 
  • 2 pcs Cherry Tomato
  • Edible flowers (optional)


Crispy Beef 

  1. In a small pot, combine water, salt, black pepper, beef brisket and Knorr Beef Cubes. Let it boil and cook until tender. Remove the beef brisket from the pot. Let it cool. Save the stock for the Sinigang gravy. 

  2. Flake the brisket into fine floss. Season with salt and black pepper. Add the cornstarch until all beef fibers are well dredged. 

  3. Prepare the oil for frying. Fry until golden. Drain in paper towels to remove excess oil. Set aside 
Bone Marrow Flan 

Bone Marrow Flan

  1. Combine egg, cooking cream, parmesan cheese, bone marrow, spring onion, salt and black pepper. Mix until well incorporated. 

  2. Pre-heat your oven 200 deg F. 

  3. Prepare the halved beef bone and line both ends with aluminum foil. Pour the 
mixture and bake for 10-15 minutes until 
the mixture is cooked and well set. 

  4. Set aside once cooked. 

Sinigang Gravy 

  1. In a small sauce pan, add the butter and cook until melted. Add the flour and mix until well combined. 

  2. Add the beef stock, soy sauce, Knorr Sinigang Mix Original and stir well. Simmer for 10 minutes. 

  3. Check the seasoning and adjust if necessary. Strain the sauce into a bowl to achieve a smoother consistency. 

Download the Crispy Bulalo and Marrow Flan recipe PDF

Download the Crispy Bulalo and Marrow Flan recipe PDF

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