Nilagang Baka recipe
Ringo | On 22, Mar 2012
My version of nilagang baka
Nilagang Baka or Clear Broth Beef Stew is definitely another all time favorite of the Filipinos. Specially during rainy days, people wanted to chow down this fancy dish. When I cook this one, I don’t it simple, I want it extravagant with lots of ingredients.
I love my Nilagang Baka with Saba or Cardava Banana and Japanese Corn. When I cook this I put about 7-10 pieces of saba, because I can eat about 5 of them.
The soup from this dish is awesome, it’s very tasty as all the flavors of the vegetables and beef are already in it.
Here are the ingredients:
- 1 kilo of beef – cut based on preference
- 2 piece Japanese Corn – Cut into 4 parts each
- 7 pieces of saba – cut into half each (Just lessen the numbers if you want)
- Baguio beans – tips removed and cut into half
- 1 bundle Pechay or Bok Choy – bottom removed
- 2 pieces medium potato – chopped
- 3 cloves garlic – minced
- 1 medium onion – chopped
- Spring Onion – chopped
- 2 pitcher water
- 2 spoon fish sauce
- salt and pepper to taste
- 1. Cook the beef first in a pressure cooker until tender, don’t throw the broth and set aside.
- 2. In a pan saute garlic and onion.
- 3. Add the beef 1 pitcher of water and let it boil.
- 4. Add saba and let it boil for 15 minutes.
- 5. Add the remaining water, Baguio Beans and potato then let it boil for about 5 minutes. Make sure that some water evaporates.
- 6. Add the pechay and onion spring. Boil for a minute.
- 7. Add fish sauce, salt and pepper. Adjust the taste based on your preferences.
- 8. Serve.
The water is based on my family serving composed of more than 10 people. My family members loved soup, so I put more water in every dish. So, adjust the water based on your family size.
Best served and eaten at night with spicy fish sauce and ice cold coke on the side.