Ingredients:

    2 kg. bulalo/bone marrow or beef shanks
    1/2 kg. grated gabi (just like preparing for sinigang)
    1/2 kg. chinese pechay
    25 g. green onions
    10 g. garlic
    20 pcs. pepper corns
    1/4 kg. shredded labong
    1/2 kg. young corn-on-the-cob-cut by 1 1/2 inches
    8 c. water
    salt
    vetsin or magic sarap
    patis/fish sauce

Cooking Procedure:

1.     Bring water to a boil then add the bulalo
2.     Boil once and remove scum that floats
3.     Boil again, add all the above ingredients except the chinese pechay
4.     After 3 minutes, lower fire to simmer
5.     When bulalo is soft, add the chinese pechay
6.     Add salt, patis, vetsin or magic sarap to desired taste

Hot Tip:
    Use beef stock instead of water
    Just add red chili peppers or black pepper for a spicy-hot bulalo