Balbakwa
Balbakwa
Balbakwa (pronounced: bal-bak-wa) is a traditional Filipino soup dish that is popular in the Visayas and Mindanao regions of the Philippines. It is made from beef bones and skin, boiled for several hours to create a rich, flavorful broth. The dish is often served with rice and a side of vegetables.
Etymology
The term "Balbakwa" is derived from the Cebuano word "bakwa", which means "to boil". The prefix "bal-" is added to indicate the process of boiling the beef bones and skin to make the soup.
Ingredients
The main ingredients of Balbakwa are beef bones and skin. Other ingredients may include onions, garlic, ginger, pepper, salt, and soy sauce. Some variations of the dish may also include corn, cabbage, and other vegetables.
Preparation
To prepare Balbakwa, the beef bones and skin are first boiled for several hours to extract the flavor and create a rich broth. The onions, garlic, ginger, pepper, and salt are then added to the broth. The soup is simmered until the beef is tender and the flavors are well combined. The dish is typically served hot, with rice and a side of vegetables.
Related Terms
- Bulalo - A similar Filipino soup dish made from beef shanks and marrow bones.
- Sinigang - A Filipino soup characterized by its sour and savory flavor, most often associated with tamarind (sampalok).
- Tinola - A Filipino ginger and onion based soup with chicken as the usual main ingredient.
External links
- Medical encyclopedia article on Balbakwa
- Wikipedia's article - Balbakwa
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