Nilagang Patabaka Filipino Porkbeef Broth Soup W Vegetables Recipes

NILAGANG PATA/BAKA (FILIPINO PORK/BEEF BROTH SOUP W/ VEGETABLES

Nilagang Pata/Baka (Filipino Pork/Beef Broth Soup W/ Vegetables image

A really yummy Filipino soup that has a flavorful blend of meat and vegetables, and guess what, it's good for you! Served with rice for a good lunch or dinner.

Provided by Girlthe rockshow

Categories Ham

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 kg beef (for stewing) or 1 kg pork (for stewing)
4 small onions (diced)
1/2 head garlic (minced)
1 pinch salt and pepper
7 medium potatoes (cut to the same size as the beef)
10 pieces Chinese cabbage (cut into four)
12 pieces bok choy (cut into 3)
2 corn on the cob, chopped (optional)
2 tablespoons patis (Asian fish sauce)
2 tablespoons oil
lemon

Steps:

In a soup pot, brown garlic and onion.
Add in beef, water and bring to a boil, lower the fire and let simmer until beef is tender for about an hour or two (longer for more flavor).
Remove all the resulting scum that will rise to the top of the pot and keep the stock clear.
Add potatoes and bring up to a boil to cook potatoes.
Season with salt, pepper and patis.
Lower heat and add in vegetables and cook uncovered.
Serve hot with rice, soy sauce/patis and calamansi to taste.

Nutrition Facts : Calories 2079.9, Fat 184.6, SaturatedFat 74.7, Cholesterol 247.5, Sodium 825.3, Carbohydrate 75.4, Fiber 10, Sugar 6.8, Protein 30.4

NILAGA BABOY (BOILED PORK W/ VEGETABLES) RECIPE

Nilaga Baboy (Boiled Pork w/ Vegetables) Recipe image

Provided by lenka_g

Number Of Ingredients 11

Ingredients

1 lb. pork (choices of belly, hocks, neck or any bony parts of pork), cut into serving pieces
5-6 cups water
3 cloves garlic, crushed
1 onion, quartered
2 green onions (scallions), sliced into 1" long
1/4 tsp. peppercorn
salt to taste
2 eddoes- also known as taro or gabi, quartered (optional)
2 potatoes, quartered
1 can pork and beans
pechay (bok choy) or cabbage leaves

Steps:

Cooking Procedures : 1.Place pork in a big pot and let it covered with water. Bring to a boil. Lower the heat and let it simmer until pork is tender for about an hour. 2.Remove all the resulting scum that will rise to the top of the pot. 3.Add crushed garlic, sliced onions, scallions, peppercorn and season with salt. 4.Add quartered eddoes (if using) and potatoes. Cook until tender. 5.Add the pork and beans. Simmer for 5 minutes. Correct the seasoning. 6.Add pechay or cabbage leaves. Do not overcook the green vegetables. 7.Remove from heat. Serve hot.

NILAGA RECIPE - FILIPINO BEEF STEW WITH CLEAR BROTH RECIPE - (4/5)

Nilaga Recipe - Filipino Beef Stew with Clear Broth Recipe - (4/5) image

Provided by á-5765

Number Of Ingredients 9

Ingredients

2-3 lbs beef brisket, cubed or 3 large beef shanks
1-2 potatos, cubed
1 head of bok choy or pechay, trimmed and rinsed
1 large onion, chopped
15-20 string beans, trimmed and rinsed
2 medium sized carrots, chopped crosswise about 2 inches long
1 tbsp whole pepper corns
3 tbsp fish sauce (patis)
water to cover

Steps:

Rinse the beef well with cold water and scrape off any fat bits or residue. Place the beef in a large pot and cover with cold water (water level should be just above the bones). Bring to boil and lower the heat so that the liquid is just simmering. Be diligent in skimming the scum/dirt that rises to the top. Simmer the beef for about 1 hour. Bring to a boil and let it simmer down. Keep skimming the any scum that surfaces. Add in the peppercorns and onion, simmer for another 2 hours. Liquid will reduce to half. Stir in the fish sauce (patis) After a couple of minutes, take out your beef and place in a separate bowl, slightly covered with cling wrap so they won't dry out. Add in the cabbage and potatoes. Fully immerse them in the simmering broth. Cover the pot with the lid and simmer for 5 minutes . Stir in your string beans and cook for a minute or so. Put the lid back on the pot. Place your petchay (bok choy) on top of the nilaga, cover with lid and turn off the stove. Leave your pot on top of the stove to finish the dish. Once the dish is ready to serve, arrange your nilaga in a large serving bowl. Serve with dipping sauces: patis (fish sauce) and calamansi (key lime) dipping sauce. Be careful not to over season as the patis (fish sauce) is quite salty. If you have a pressure cooker you can reduce the cooking time substantially.

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