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

by: 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

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

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

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

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.