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.

By: Beringil

Beringil — Thu, 05 Jul 2007 18:06:41 +0000

The best nilaga I ever had is from Gen Aguinaldo, Cavite(formerly Bailen) where my grandparents only ingredients were whole peppercorn,garlic and alibangbang leaves adn optional cabbage. They boiled a whole bi-as(beef shank)which is just sliced in three(3)places up to the bones only. They fill a huge caldero (about 2 ft high and 18″ diameter) with water and let it boil to the max for the first 5 minutes then, slow boil until the meat can be flucked by bare fingers. Alibangbang leaves are mixed or cabbage(chopped into quadrants)before serving. This is heavenly – sabi nga nang lolo ko, “lasang-lasa mo ang baka at hindi kung anu-ano pa”. sawsawan is patis with kalamunding and siling labuyo…

By: dexter

dexter — Thu, 02 Nov 2006 07:24:45 +0000

Naalala ko pa nung kabataan ko e ito ang Sunday staple namin tas completo yung aming nilaga: Beef cubes na may litid at may buto pa ng baka (with matching ‘utak’) :P. Tas cabbage and pechay. Yung pechay e bagong pitas pa sa mga nagtatanim malapit sa amin. May saging saba, patatas. Tapos tinimplahan ng sibuyas, buong paminta at habang kumakain e may patis at siling durog. That is what I call heaven. Simple lang pero pag kinain mo sya ng mainit at kasama pa ng mainit na kanin walang kapantay. Parang nasa langit ka na hehehehe. Its been awhile since I tasted a similar recipe here in Singapore pero iba talaga pag sarili kang gumawa nang nilaga kesa sa bibili ka sa labas.

By: mylene vibas

mylene vibas — Fri, 29 Sep 2006 15:42:04 +0000

i love also the nilaga lalo pag mainit pa.Na MISS ko 2loy nung nsa manila pa ako,every sunday tlaga yun ang niluluto ko.

By: tapit

tapit — Wed, 13 Sep 2006 10:22:35 +0000

MM, thank you for responding back about oxtail stew, at the moment my oxtail is in a process of defrosting. i will be following your recipe and will let you know how it turn out… thank you mm

By: Marketman

Marketman — Tue, 12 Sep 2006 11:01:20 +0000

tapit, beef oxtail IS the buntot ng baka so YES it is very okay to use oxtail. In fact, in Indonesia and elsewhere in Asia, Sop Buntot refers to a brilliant and delicious soup using oxtails. Vietnamese soups also use the oxtail…