Comments on: Lasang Pinoy 4 – Nilagang Baka a la Marketman

By: Janet

Janet — Fri, 31 Jul 2009 11:55:00 +0000

We also add saging na saba. When available we use libas leaves as well.

By: grechen

grechen — Mon, 27 Oct 2008 23:35:34 +0000

in my hometown in Quezon prov we also add banana (saba)but our version is that we add the saba unpeeled, yes unpeeled,just wash the saba very well, there is extra flavor which i can’t explain but it is soo yummy!!

By: jing

jing — Sat, 27 Sep 2008 17:13:18 +0000

Sound sooo good. I live here in CA and I am fortunate enough to find all the ingredients in one place called Seafood City =)

By: kristine

kristine — Mon, 18 Feb 2008 13:15:55 +0000

I’m gonna try this today for lunch (very late lunch! considering I need to simmer it for 2 hours, probably cooked by dinner time) I don’t know where to find ’saba’ here, in the UK at the moment, trying to survive their crazy weather: sunny and frosty at the same time?

But thanks fr sharing!! Will try your other pinoy recipes soon!

By: Roberto Vicencio

Roberto Vicencio — Tue, 17 Jul 2007 04:49:05 +0000

I can not live without eating nilaga at least once a week. I served for 24 years with the US Navy and it was utter hell when I could not feast on that Sunday Special. However, with so many Pinoys in the Navy, we were able to sneak those in the menu. Now that I am back home, I alternate from Beef Nilaga to the Nilaga ng Kapampangan which my grandfather made. This contained dried ham bones you bought from the market and Chorizo de Bilbao. My grandfather’s recipe was simple. Water, onions, peppercorns, ham bones, chorizo, one chicken one kilo of liempo. The meat I use for the beef is the same one that is used for the mechado. Complete with the tendons. I usually start cooking at about 6 am so the ulam is ready for lunch. I usually partake of my viands for up to 3 days in a row. Breakfast lunch and dinner. A true soul food does not recognize the conventions of almusal, tangahlian, and hapunan. Sometimes makes for a great merienda too.

Thank you for generously sharing your thoughts.