Wednesday, August 27, 2008

Nilaga (Beef Stew)

Estimated Cooking time: 1 to 2 hours

  • 1 kilo beef, cut into 1 1/2" x 1 1/2" cubes
  • 8 potatoes cut the same size as the beef
  • 1 bundle Pechay (Bok choy) cut into 2 pieces
  • 1 small cabbage, quartered
  • 5 onions, diced
  • 1 head garlic, minced
  • 4 tablespoons of patis (fish sauce)
  • 3 tablespoons of cooking oil
  • 10 corns of black pepper
  • 1 liter of water
  • Salt and pepper to taste
  • In a big casserole, heat oil and sauté the garlic and onions.
  • Add water, the beef, black pepper and patis. Bring to a boil then simmer for 1 hour or until the beef is tender.
  • Add the potatoes. Continue to simmer until potatoes are cooked.
  • Add the cabbage then the pechay. Do not over cook the vegetables.
  • Salt and pepper to taste.
  • Serve steaming hot in a bowl and plain white rice.
Cooking Tips:
  • You can substitute the beef with chicken (chicken stew) or pork (pork stew) for variety.

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