Nilagang Baka 3
Sweet corn and carrots, potatoes and chinese cabbage (pechay) , kalabasa (squash), onion leeks, string beans, the napa-variety cabbage… a different combination in texture and color gives a new nilagang baka recipe every time.
There is another way, though, of cooking nilagang baka with a different twist. Aside from a new combination of vegetables, try changing the way of seasoning the broth. While it is always a good idea to flavor the broth with vegetables and spices while simmering the meat, salt can be substituted with light soy sauce or patis (fermented fish sauce). For an even richer broth, try simmering the meat in meat broth instead of water. Which is exactly what I did with this nilagang baka recipe. The broth was seasoned with patis. The result was a golden broth rich in flavor and aroma. So rich, in fact, that my husband forgot–again–his resolve to diet over the summer.
About pechay… In the Philippines, pechay is the generic term for Chinese cabbage. Among the many varieties of Chinese cabbage, local pechay refers to only one of seven varieties of pei tsai–the kind with medium-green leaves and white stalks. Pechay Baguio, on the other hand is a variety of Napa cabbage. Hence, the compact-head light-green vegetable that Filipinos refer to as cabbage or repolyo is only one among the many varieties of cabbage including what we know as pechay and pechay baguio.
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4 Responses to “Nilagang Baka 3”
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Hi Ms. Connie!
I tried this recipe yesterday, and it was so delicious! I never thought pechay and sayote would be a good combination. cant wait to try the other recipes. nilaga is indeed a versatile dish!
what do you mean by broth? is that the knorr cube??
No, it means homemade broth. Knorr cubes ruin the natural taste of any dish.
[...] for today’s lunch. A little before noon, I told the house helper to reheat the reserved nilaga and asked if there were other leftovers in the fridge that could be [...]