| Category: | Soups & Stews | |
| Style: | Other |
Ingredients:
beef, cut into 1 1/2″ x 1 1/2″ cubes
potatoes cut the same size as the beef
pechay (Bok choy) cut into 2 pieces
1 small cabbage, quartered
onions, diced
1 head garlic, minced
4 tablespoons of patis (fish sauce)
3 tablespoons of cooking oil
corns of black pepper
water
salt and pepper to taste
Directions:
1. in a big casserole, heat oil and sauté the garlic and onions.
2. add water, the beef, black pepper and patis. bring to a boil then simmer for 1 hour or until the beef is tender.
3. add the potatoes. continue to simmer until potatoes are cooked.
4. add the cabbage then the pechay. do not over cook the vegetables.
5. salt and pepper to taste.
6. serve steaming hot in a bowl and plain white rice.
some tips:
- i saw some recipe and they put pork and beans
- or squash
- you can also add other veggies like corn
- back home we would also add "saging na saba" (plantain bananas)
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cross culture dish observation:
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korean dish counterpart:
i have tasted something similar on one korean restaurant that my friend and i went to...but theirs has egg in it....not boiled egg but beaten egg mixed into the stew.... and i think it has carrots too and they have different combination of veggies in it (no potatoes or cabbage or petchay).... i wish i know what that is called so i could research the recipe and recreate it so i could surprise my korean friend...
irish dish counterpart:
there's also one irish dish similar to this and it's called cabbage and potatoes with corned beef (it could be any other meat).... i had this when one of my co-workers made one.... they don't cook the meat with the cabbage and potatoes like we do. they cook it separately. so what happen is and they would just serve cabbage and potatoes w/ optional beef and if you do want beef they would slice some for you from a big chunk of corned beef that's been boiled and seasoned....
update:
i know what that korean dish is called now -- bulgogi stew (bulgogi jungol). and it has carrots, tofu, mushroom, green onion and egg yolk placed in the middle before serving...hmm!
Side Story:
i bought "petchay" (bok choy) from an asian market that I have never been to before - assi (thanks jeff and rye)... i am starting my scarsdale diet again and was washing my petchay so i could make myself a "ginisang petchay" (sauted petchay) when a familiar smell made me salivate.... it was the smell of nilaga!
i guess i associated petchay with nilaga too much that even though i'm just smelling a raw petchay it was nilaga that registered into my brain....
anyway, to make this long story short, i ended up cooking nilagang baka instead of my ginisang petchay...
this is very easy to cook... i remember one advice i got from an aunt when i was in elementary and trying to cook this....she said "that's why it's called "nilaga", just put everything to boil and you're done!" .... nilaga means boil in english...
/marlin
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