My name is Noel. Living in Anchorage, Alaska with my wife and 4 kids. I have created this channel for my 4 kids. However, if you happened to stumble upon it, I hope you enjoy it as well.
I'm hoping that one day when they are grown with families of their own, they can return to this channel to see how dad cooked their favorite dishes for them. I made things that taste good to me, which of course now tastes good to them - it is their comfort food.
I have tweaked many popular recipes and wrote a cook book for my kids (I use it quite often). However, just reading a cookbook doesn't do anyone justice. It is nice to actually see the nuanced parts of cooking and the reasons why I cook the way I cook. And because I cook so good (in my humble opinion), it has been hard to get rid of this glorious dad bod. Believe me, I've tried. Now I just own it.
With the help of one of my best friends, Alan, and all his high speed camera equipment, I can finally make these videos.
I used your recipe tonight and it was a HUGE hit with my family! The soy sauce was the magic back-note, so props for recommending that. The pressure cooker method worked great (45 minutes, natural release). My Instant Pot's inner pot can go straight to a cooktop, so I brought it to a low boil then added each veggie in stages as you wrote. Corn was cooked but crisp, carrots tender but not mushy, and my mini potatoes were just right. Prior to pressure cooking, I blanched my beef (oxtail and a couple of ribs) for 10 minutes in salted water. I drained, rubbed, and rinsed them in cold water to remove the scum and any bone fragments (similar to making pho). This made a huge difference after pressure cooking. I only had to skim off the fat layer and any remaining scum. Easy clear nilaga broth <3 Many thanks for sharing your great recipes. Subscribed!
Today, I’m going to do this dish. I’m just scaling it down to 4 meals. This is the very first time I’m making it so I’ll try to be cautious that it’ll end up edible. Thank you for making it look easy.
Ok, I was in, subscribed when you started talking, but the music that started 0:23 was so off-putting, it was hard to hear what you were saying with such distracting music.
@@TheDadBodChef Sure did its a good classic recipe thanks👍 im making a guess your asking cause you missread my comment to say it would be better if (IT) had cilantro instead of what i wrote - be better if "I" had cilantro ?
Oh Damn!!! One of my favorites!!! You cooked this like a BOSS!!! I cooked this twice for Christmas dinner along with the turkey and all the traditional stuff. Cooking it kicked my ass using 2 stove burners, the smell was overwhelming because it caused curiosity as I was cooking it. When it was time to eat, it got killed in minutes until it was gone. It was a gathering of 2 families at my friend's house. Then at New Years Eve dinner I had to get triple the amount of ingredients with the help of my friend and families. This time they watched me cook with a list of ingredients. The kids got to be my taste testers because kids have the best memories in my opinion. My grandmother taught me how to cook this. I cook mines without the chilies so some people can add the "Filipino Bullet" green or red chilis pickled in vinegar. This has become now a Thanksgiving, Christmas, and New Years favorite. Amazing how I introduced my friends to Filipino food and taught them how to cook it. I don't use liver spread but use yellow potatoes to get that starchy flavor and 2 table spoons of apple cider vinegar to give it that twang. Different styles in the Philippines on how it tastes and flavor.
Nilagang Baka recipe is cooked differently from family to family or provinces. I boil the beef first to remove all the scum and at the same time add salt to get the salty flavor first. Once all the scum is removed and boiled away I add the pepper corns. To add some flavor is I use 2 big pieces of garlic chopped in 3rds and medium sized peeled and chopped ginger. Veggies like you did, carrots first, potatoes next, onions next so they don't boil away and dissolve, then cabbage and the corn with this recipe in the last 20 minutes. This varies from many provinces in the Philippines. From what my family does is sometimes we put Sampaloc or Tamarind pods to have that sour flavor to it. In the Pampanga and Cavite region sometimes with using the sour Sampaloc is just using egg plant, okra pods, onions, ginger becomes optional.
You nailed it, you did some modification and turns out better than the original recipe, taste really. fantastic , ( my wife did as exactly like what you do ...saludos from CDA.
Cooking this now!!! I didn't add carrots though i think I just wanted the broth with my rice. Also, I used Bok Choy, I was too lazy to cut a cabbage head. You know how we do
