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home > recipes > meat > nilaga
Nilaga or Filipino Beef Stew Cooking time: 1 to 2 hours 1 kilo beef, cut into 1 1/2" x 1 1/2" cubes 8 potatoes cut the same size as the beef 1 bundle Pechay (Bok choy) cut into 2 pieces 1 small cabbage, quartered 5 onions, diced 1 head garlic, minced 4 tablespoons of patis (fish sauce) 3 tablespoons of cooking oil 10 corns of black pepper 1 liter of water Salt and pepper to taste In a big casserole, heat oil and sauté the garlic and onions. Add water, the beef, black pepper and patis. Bring to a boil then simmer for 1 hour or until the beef is tender. Add the potatoes. Continue to simmer until potatoes are cooked. Add the cabbage then the pechay. Do not over cook the vegetables. Salt and pepper to taste. Serve steaming hot in a bowl and plain white rice.

Nilaga


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keyword: nilaga
ethnicity: filipino
recipes for meat
recipes by philpot
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(posted February 16, 2007)

Nilaga or Filipino
Beef Stew

Cooking time: 1 to 2 hours

1 kilo
beef, cut into 1 1/2" x 1 1/2" cubes
8 potatoes cut the same size as the
beef
1 bundle Pechay (
Bok choy) cut into 2 pieces
1 small
cabbage, quartered
5 onions, diced
1 head
garlic, minced
4 tablespoons of
patis (fish sauce)
3 tablespoons of cooking oil
10 corns of black pepper
1
liter of water
Salt and pepper to taste

In a
big casserole, heat oil and sauté the garlic and onions. Add water, the beef, black pepper and patis. Bring to a boil then simmer for 1 hour or until the beef is tender. Add the potatoes. Continue to simmer until potatoes are cooked. Add the cabbage then the pechay. Do not over cook the vegetables. Salt and pepper to taste. Serve steaming hot in a bowl and plain white rice.


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