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
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.



Turkey lettuce wrap

Turkey lettuce wrap

serves 8

1 lb ground turkey
2 tbsp peanut oil
1/2 c water chestnuts, chopped finely
1/4 c carrots, finely choppes
1/4 c celery, chopped finely
1/4 c shiitake mushroom, sliced
1/2 c scallions, chopped finely
1 medium onion, chopped finely
1 tbsp oyster sauce
2 tbsp hoisin suace
2 tbsp soy sauce (I used Kikkoman)
1 tsp white pepper
2 tbsp chicken broth
2 tbsp sake/shaoxing and any cooking wine.
a head of boston or iceberg lettuce.
fried rice vermicelli or crispy wanton chips

Place a pan with oil on high heat. Sauté onions and half the
scallions, for 1 minute. Add celery and carrots, saute for 3 minutes. Add ground turkey and water chestnuts, mixing constantly for 5 minutes. Add the seasoning, oyster sauce,
hoisin sauce, soy sauce and white pepper and mix until completely incorporated. Add the broth and cooking wine. Cook for 5 mins more.
Separate leaves of the lettuce and wash thoroughly. Pat dry or use a salad spinner if available. Lay the lettuce cups down, add the wanton crisps or fried vermicelli first, then the turkey. Top with scallions, and drizzle with Sriracha if you want a little kick.