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  Hangover's Soup
  Category: Soups
  Author: Fortunato Jojo Bakakeng, Baguio City, Philippines
  Date: 9/29/2010
  Hits: 664
History: This soup dish is originated here in the Philippines, it's a Filipino dish. I called it "hangover's soup" because most of the Filipinos when they get a hangover of drinking that night, when they wake up in the morning they look or crave for this soup, other term of this soup is "bululo soup". It has it's power to reduce or lessen the spirit of wine/beers or hard drinks in the system of the body. So try it folks and try the taste of my upgraded "hangover's soup" bon appetite!
Preparation time: If the beef is cooked ahead of time, it will take 15 minutes of cooking time.
Serves: for 2

200 grams beef knuckles
1 onion bulb quartered
1 celery stalk cut into 4 by 3 inches each
30 grams ginger root, cubed
1 tbsp. peppercorn
1 onion leeks stalk, sliced thinly and equally
1 tsp. beef broth/powder
1/2 tsp. ground pepper/salt to taste
50 grams bok choy
1 liter water/beef stock
2 tbsp. fish sauce

Boil beef knuckles ahead of time for 3 hours or if in pressure cooker about 45min to 1 hour.
Boil 1 liter of water or beef stock then drop beef knuckles.
After boiling, drop quartered onions, celery, peppercorn, ground pepper, ginger root and beef broth/powder and simmer for about 10 min.
After simmering for 10 minutes, add salt and fish sauce to taste and if beef knuckles are tender and perfectly enough, drop bok choy and simmer for 2 minutes.
Serve it in a soup bowl topped with sliced onion leeks and fried garlic if desired.

Reformatted from a recipe submitted to, © Good Cooking, Inc.
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