Nilaga or Boiled is one of my favorite Sunday dishes my mom regularly cooks. Sunday is usually considered a special day where the entire family feast together a hearty meal before the normal week starts again. There are varieties of nilaga we cook in the family: it could be pork, beef or chicken. My mom secret ingredient is the skin of cured pork (sort of a bacon she buys in Trabajo Market in Espana) while my Dad’s secret ingredient is the beef fat.
1 kilo of beef (you can put a mixture of meat, some bones and fatty parts to have a more sumptous soup)
you can also replace the beef with pork
5 pieces of potatoes peeled and halfed
1 big onion peeled and cut into two
1 ginger peeled
one cup of string beans (bitsuwelas)
1 cup of cabbage
you can also use some bokchoy or petsay
1 liter of water
1 beef bouillon cube
banana saba 3 pieces cut into two
This is a very simple and yet delicious soup dish perfect for sunday lunches. In a big casserole or crock pot start by putting the meat, onion, ginger and water. Boil for about an hour or more until the meat becomes tender. Add your bouillon cube, some salt and pepper to taste. Put only the vegetables during the last part of cooking, about ten minutes before turning off the stove. The vegetables will remain crispy and sweet.