Thursday, July 10, 2008

Nilagang Baka (Beef Stew)

I love this dish especially during rainy season.


the ingredients:

1 kilo beef (for stewing), cut into chunks
4 medium sized potatoes, cut into quarters
4 heads pechay (chinese cabbage), cut about 1 inch from the head
4 cloves garlic, pounded
1 large onion, sliced
salt and pepper

here's how:

On a large pot, place the beef, garlic and onion. Add water, about 2 inches above the beef. Bring to boil.
Add salt and pepper. Cover and simmer until the beef is tender. Remove the scum as it arises. Add water if necessary.
Put in the potatoes, simmer for another 15 minutes or until the potatoes are cooked.
Adjust the taste by adding salt if needed.
Add the pechay, lower down the heat and simmer for another 2 minutes.
Serve hot with fish sauce and calamansi.

Tip of the day!

Well this time will be tips...

1. You can use pressure cooker to save time of waiting for the beef to be tender.

2. You can add other vegetables such as carrots, corn on the cob and sayote.

3. You can replace salt with fish sauce to taste.

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