3 pcs. (ox knee cap)/ bulalo
2 tbsp. peppercorn
salt to taste
3 onions, quartered
3 potatoes, quartered
1 kilo of green beans, slice each bean in two
1 head cabbage, quartered
4 pcs. banana (saba variety)
2 pcs. corn on the cob, cut into several pieces
1 bundle bokchoy
Boil the ox knee cap/bulalo in water for several hours until the meat is tender and the broth fragrant.
Add pepper, salt and onion. Allow to simmer for a few minutes.
Add the potatoes and the green beans.
When the vegetables are crisp tender, add the cabbage.
Serve with fish sauce and bird’s eye chili dip. Serve hot.