One of My Favorite Pinoy Soup Recipe- Bulalo

Bulalo is a traditional Filipino soup made with beef shank, including the bone marrow. This hearty dish is known for its rich and savory broth, which is slowly simmered to extract deep flavors from the meat and bones. Typically, the soup includes vegetables such as corn on the cob and cabbage. Bulalo is especially popular in the cooler regions of the Philippines, where its warmth and comforting qualities are particularly cherished. Soup Lovers Servings: 4

Ingredients:

8 cups water

1 kg beef shank with bone marrow

2 tablespoons whole peppercorn

1 stalk lemongrass, first layer taken off and cut into 2-inch pieces, pound with the side of a knife

1 stalk onion leeks, cut into 2-inch pieces

1 onion, cubed

2 cloves garlic, chopped

2-inch ginger, thinly sliced

½ cabbage whole leaf, individually detached

1 stalk bok choy, individually detached

2 corn cobs, cut into 3 parts

Fish sauce to taste

Better than Bouillon or any bouillon to taste, optional

White part of the leeks, thinly sliced, optional

Green onions for garnish

Instructions:

Place beef shanks in a big pot. Then pour in 8 cups of water, add the 2 tablespoons of peppercorns and lemongrass. Bring to a boil, then simmer for 1 hour.

Add the leeks, onion, garlic, ginger, and simmer for another 1 hour or until meat is tender.

Add the fish sauce, bouillon if using, cabbage, bok choy, and corn. Simmer for 10 minutes. Garnish with white part of leeks and green onions. Serve hot and enjoy!

Meanwhile, here's a photo of my favorite Bistek

Brunch at Kathy Kreek Yesterday

1680 Locust St. Walnut Creek, CA

Daughter-in-law, Ruth Carver Katague treated me to brunch to Kathy Kreek Restaurant yesterday prior to Dodie's Final Performance of the Chicago musical at the California Theatre in Pittsburg.  

I ordered Fish and Chips and Ruth ordered the Salmon Salad. It was of the best tasting Fish and Chips I have tasted for quite sometime. It reminded me of our last trip to London, UK.    

Attach is a short history of the restaurant from their website. 

Katy’s Kreek history :I have been very fortunate to own and operate Katy’s Komer in San Ramon for 10 years. In that time, Katy’s has become one of the most successful restaurant around due to a very consistent formula: Excellent food, service, decor and fair pricing blended with personality make a winner. Now it is my good fortune to take that formula and apply it Katy’s Kreek in Walnut Creek.

Let me give a little more of my background. I graduated from Hotel and Catering School in my native Iceland. I did my apprenticeship at a 200-room luxury resort in Reykjavik and served as Executive Chef at the U.S Embassy in Reykjavik. On this side of the globe I have served as Chef at Ventana Resort in Big Sur and The Fish House on the Park in Carmel. I was the Executive Chef at The Covey at Quail Lodge for five years and Executive Chef at Columbia Gorge Hotel in Oregon. I created and produced the first ever cooking program on Icelandic television where I had the opportunity to introduce excellent American dishes to Icelandic viewers.

I am now ready to take my experience and open Katy’s Kreek in Walnut Creek and make the most of our exciting opportunity. We already have an excellent foundation. The combined talents of my assistant Chef Ramon, an assistant to me for 25 years. My wife and dining-room Manager Benedikta, and our sons Anton and Viktor, who all have worked with us at the restaurant, are ready for this opportunity and bring it all together with the kind of personal service and attention our guests expect and deserve. Sincerely, Ari Garðar Georgsson

Katy’s Kreek in Walnut Creek offers plenty of Euro-American flair with an upbeat vibe that is perfect for friends and family. Stone walls, softy yellow colors and a selection of greenery make for a rustic and inviting atmosphere. Casual diners are welcomed as are those who are looking for a night out with their children thanks to an available kid’s menu. In fact, there is an onsite playroom where children can dispel energy while parents relax and enjoy the evening. Katy’s Kreek offers up fish tacos, chicken picatta with potatoes and vegetables, grilled wild salmon, seafood linguine and pasta primavera among several other options. Diners will have the option of enjoying fresh ingredients all found at Katy’s Kreek. 

For Menu and other Details visit their website:  https://katyskreek.com/

I highly recommend this restaurant for brunch located on Locust St in Walnut Creek, just across the Lesher Center for Arts.