Beef Nilaga

Beef Nilaga
One of my comfort foods is this one pot meal – Nilaga. It is a traditional Filipino dish, with steamy flavorful broth, served with fish sauce with lemon and birds eye chilis. My family loves it! People in the Midwest find it interesting that we Filipinos eat rice with soup, but I say it is delicious. This is a great way to introduce people to Filipino cuisine.

2 lbs. of beef chuck or shank
1 lb of beef bones
1 tbsp peppercorn (or more)
1 pc of star anise
2 medium onions, chopped
5 stalks of scallions
3 stalks of celery
4 c low sodium beef broth
2 c water
2 tbsp fish sauce
1 tbsp coconut sugar
salt
2 corn on the cob,
cut into pieces lengthwise or horizontally
3 potatoes, quartered
cabbage cut into wedges

Clean meat and bones and place them into a big pot.
Fill the pot with water until meat is completely covered.
Let it boil until the scum floats/surfaces (about 5-8 minutes).
Strain the meat using a colander and rinse meat under cool water.
Place the meat into a clean pot and add the first 9 ingredients.
Let it come to a boil then reduce heat to low and
let it simmer for 3-4 hours. Once the meat is tender,
season the soup with fish sauce and coconut sugar.
Add salt to taste. Add potatoes and corn and
let it cook for about 10 minutes. Finally add the cabbage.
Simmer until all vegetables
are cooked to your liking.(I like my cabbage to have a bite)
Discard the star anise and celery (optional).
Serve hot and top it with more chopped scallions.


 

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Lemon Chicken Sinigang

Lemon Chicken Sinigang

I love eating vegetables! There has to be a vegetable side dish pretty much every time I eat. I also like very hot soup. When I combine the two,

While on a family trip to Disney World Park, and eating nothing but the fried food and hotdogs that were available,  I was craving some Sinigang – another Filipino staple! We passed by the grocery to get ingredients. You can make Sinigang with several kinds of meat, but the most readily available at the time was chicken. Unfortunately, the tamarind or sinigang mix was not as easy to find in the grocery chain in Orlando. So I improvised by using lemon rind and pulp!  Our hotel had a kitchen stocked with cooking essentials, so for dinner, the family had my improvised sinigang. It turned out even better than using tamarind or a ready mix! I loved the subtle sourness with a hint of bitterness that came with using lemon. The taste was so refreshing!


serves 8-10

2 lbs. bone-in chicken thigh and legs
2 tbsp extra virgin olive oil
1 medium onion, chopped finely
3 garlic cloves, chopped finely
2 tomatoes, cubed
3 lemon, wedged and seeded,
zest of 3 lemons
2 tbsp light soy sauce
4 c chicken bone broth
2 tbsp fish sauce
salt and pepper
4 whole jalapeno
2 bunches of romaine lettuce, chopped
2 c of kale, chopped
1 lb okra

Place a pot over high heat. Heat olive oil, sauté onions and
tomatoes for about 3 minutes, or until fragrant. Add garlic and
continue sautéing for 3 minutes. Add chicken and soy sauce, and stir until the chicken is slightly browned (5-8 mins). Add chicken broth, until the chicken is completely submerged. Bring to a boil, and then lower the heat to medium. Add the lemon rind and lemon wedges. Simmer for ~30 mins. Add fish sauce and vegetables. Add salt and pepper to taste. Add fish sauce as desired. Serve hot.