Bulca Chong, Davao

'The Pochero of Davao' 

'Bulca Chong' is an intimidating word for a 'Beef Pochero'. In Manila, we call this dish 'Beef Pochero'. Bulca Chong is simmered for hours to get the full flavor of the beef.  It has potatoes and onion leeks and it is colored with annato seeds. 

The beef is so tender and the whole meal goes well with 'patis' fish sauce....:) I have eaten 3 cups of rice with my Bulca chong :)

The lower picture is their 'Bulalo', beef shank bone-in simmered for hours until the meat falls of the bone. The difference with Luzon's bulalo, This one the broth is thickened with starch. 

Interesting name, yet so delicious!

Sunday night chill out seattle's best coffee greenbelt

Haaay at last, time to write in my blog.... I was very busy last Feb 2011....

week 1 of feb, I went to palawan for a business trip I was there for 4 days. I visited Puerto Princesa's restaurants and El nido' resorts..... exhausting week ... fun but tiring. My highlight during that week is tasting the 'tamilok' raw tree worm soaked in vinegar.

week 2. I went to Cebu for a workshop. I visited my favorite bbq place 'larsian bbq' their specialty, bbq pork, chicken, 'isaw' chicken intestine and 'puso' rice cooked in coconut leaf. The most exciting part here is you eat with you hands. :)

week 3. I visited davao. I was there for 5 days. I visited local restaurants in the city. My highlight in Davao is when I tasted their own version of bulalo 'balbacua'. I visited the eatery 'Super Balbacua' in Torres st. Balbacua is like a bulalo. The soup has the balance of beef flavor, sourness, spicyness and a bit reddish because of the annato seed.

I will be writing more when I open my laptop ....:)

written using my ipad