WHAT YOU'LL NEED
- 1/2 kilo beef bulalo (beef kenchi with bone), cut into serving pieces
- 6 cups water
- 1 pc medium onion, halved
- 1 stalk leeks, cut into 6- inch lengths
- 1 pc laurel leaf
- 1 tbsp whole peppercorns
- 2 pcs Knorr Beef Broth Cubes
- 1 pc large potato, cubed
- 1 cup sotanghon, soaked in water
- 1 bunch pechay
NUTRITIONAL INFORMATION
Amount per serving
Protein (g)
2.2g
Energy (kJ)
313kJ
Energy (kcal)
75kcal
Carbohydrate incl. fibre (g)
17.1g
Carbohydrate excl. fibre (g)
14.5g
Sugar (g)
2.2g
Fibre (g)
2.7g
Fat (g)
0.2g
Saturated fat (g)
0.1g
Unsaturated fat (g)
0.1g
Monounsaturated fat (g)
0.0g
Polyunsaturated fat (g)
0.1g
Trans fat (g)
0.0g
Cholesterol (mg)
0mg
Sodium (mg)
17mg
Salt (g)
0.04g
Vitamin A (IU)
864IU
Vitamin C (mg)
23.6mg
Calcium (mg)
43mg
Iron (mg)
1.09mg
Potassium (mg)
404mg
Total
8.8g
1252kJ
300kcal
68.5g
57.8g
8.6g
10.7g
0.8g
0.2g
0.4g
0.1g
0.3g
0.0g
0mg
70mg
0.17g
3458IU
94.4mg
172mg
4.35mg
1616mg
Let's Get Cooking
- 1 Get a pot and place the beef in. Fill it with water enough to cover the meat. Throw in the onions, leeks, laurel leaf, and peppercorns. Bring to a boil and remove the impuritiess (scum) as it rises.
- 2 Continue to simmer until meat is tender. Drop in the Knorr Beef Broth Cubes, potatoes, and sotanghon. Cook for 10 more minutes or until the potato is tender.
- 3 Add the pechay and simmer for 3 minutes more. All you need is a little creativity and Knorr Beef Broth Cubes. It's a feel good soup! Taste and see what we mean!