what is there to say about nilagang baka or boiled beef? it’s a very simple dish that one misses when the weather is cold. still summer here in Beijing but what the heck? it’s like summer all year round back home anyways & we still love it (ofcourse the typhoons are always there).speaking of typhoons, let’s all save a prayer for Katrina. also, watch out for lasang pinoy 2 - cooking up a storm. i still am totally clueless on what to blog about & in the midst of reminiscing memorable rainy (lonely) days. i invited a friend of mine the minute i received an invitation to it & he came up right away w/ an entry on that day! he even hav a 2nd entry the next day but i wouldn’t post it here till the day of the event…
Ingredients:
1/2 kilo beef (parts w/ fat & gatil)
1 medium onion (cut into halves)
1/2 head of garlic (minced)
salt and peppercorns
2 medium potatoes (cut into cubes about the same size of beef)
a bunch of petchay (or pe-tsai, a type of chinese cabbage)
2 tbsp patis or fish sauce (thai brand in my case, available here)
in a frying pan, fry the garlic until golden brown. drain & set aside.
boil the beef in a separate pot. few tips w/ regards to boiling the beef are: (1) use rice broth (water used in washing your rice), (2) get rid of the mushy brownish stuff that floats once the water boils, and (3) add the salt, peppercorns, fish sauce & onions (MSG is optional) only when the beef is almost tender. you will know that the gatil (it’s the white thing, maybe called cartilage, that is like rubber if not cooked properly) is tender when you can cut it w/ fork.
add the potatoes and simmer until cooked. add in the pechay & cover the pot. bring to boil. serve hot in a bowl w/ the fried garlic sprinkled on top of it. u may hav some sawsawan (or dip) for the beef if u wish & the best wud b soy sauce or patis w/ calamansi. the fried garlic as topping is not part of the traditional recipe. i found out that adding this gives a unique flavor similar to the malay food sup tulang (beef bone stew).
- “I am a great eater of beef, and I believe that does harm to my wit.” - William Shakespeare
Photo updates with green beens:
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[...] (Much as I like to fry the uncooked rice with sautéed garlic before steaming, I did the shortcut.) Add 2 to 3 cups of washed Thai rice in a rice cooker. Pour in enough beef stock; proportion to the quantity of rice. Add in the mushrooms and butter sticks. Mix well. Close the lid and let the rice cooker do the rest. Left-over beef broth maybe cooked with vegetables ala-nilaga. [...]
[...] boiled beef or nilagang baka [...]
[...] boiled beef or nilagang baka [...]
[...] For years, I used brown and sweet bagoong (shrimp paste) for pakbet, kare-kare, and binagoongan, as dipping condiment to the likes of nilaga, and even as toppings to unripe mangoes. For some reason, my sister likes it and sends me jars of it when we were still based in Beijing. So just imagine how ecstatic I was to see pink bagoong at the Asian dairy. Pardon me but I just love this type – salty and no trace of sugar. Para sa akin ito ang tunay na bagoong alamang. Yung palengkeng bagoong na binibili sa tabi-tabi ng nanay ko. (I just couldn’t figure out why bagoong has to be sweet.) So I bought a jar and cooked pork binagoongan right away. My recipe here is really pretty basic. [...]