• 250 grams mandarin noodles (mami noodles)
  • 500 grams beef bone marrow
  • 4-5 boiled eggs (1 egg/serving)
  • 1/2 medium size Chinese cabbage
  • 3 stalks of onion spring
  • 1 head garlic (2 cloves for sauteing)
  • 2 red shallots
  • Beef bouillon
  • Fish Sauce
  • Cooking oil
  • Salt and pepper to taste

Chicken or beef are the common variety of this noodle soup. We used beef bone marrow, cooked to perfection in a very delicious soup. What you need are beef boiled egg, crunchy garlic, vegetables,  broth  and mami noodles.

Cooking Directions:

  1. Heat oil in a deep casserole, saute’ garlic and onion.
  2. Add beef and saute until golden brown.
  3. Add 8 cups of water, cover and let it boil until meat are tender.
  4. Remove the beef and set aside.
  5. In a separate casserole, put half of the broth and let it boil.
  6. Cooked the noodles for 3-5 mins, remove and place in a colander.
  7. Cut spring onion into strip and fried the remaining garlic until brown and crunchy, for garnishing.
  8. In a serving bowl, put the noodles, beef, vegetables, garnishes and pour the broth.

Cooking Tips:

  • Serves hot
  • Mami and siopao is the best combination.

Watch the Beef Bulalo Mami cooking video

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