Exactly what I love about Filipino dishes. Most of the staple Filipino dishes are easy to follow, one-pot, and for the most part budget friendly. Perfect for feeding a bunch of hungry college kids.
Also, although Pinoys use a lot of sugar in desserts, it is almost seldom, if ever, used in cooking, unlike the other Asians which use a lot of sugars in their dishes.
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
@@TheDadBodChefthe correct term should be L-in-AGA from the root word LAGA.. while english didn't use much infix or gitalpi in tagalog, filipino used infix so much... anyway, Nilaga is just common, though not correct but yes, commonly accepted.. we're not in a filipino language class, anyway..
We boiled it first with corn, pepper corn and just to get easily those impurities of the beef, Then when the meat is tender we just put onions, cabbage, string beans, and fish sauce... Then for the sauce, fish sauce, calamansi and chilis 👍
One secret way to eat nilaga is to dip it with calamansi with fish sauce and chili pepper. Thats why sometime we dont make too salty since we could use the dip to enhance the flavor while eating it with rice.. I just hope you were able to show on the vlog that you have tasted it after..
It's my first time to see a nilaga with carrots. That's interesting. Whenever I cook nilaga I put pechay tagalog and baguio beans (aka snap or green beans) in addition to the other veggies.
Best nilagang baka dish I've come across so far. I was looking for an authentic recipe that doesn't use Knorr Beef Cubes. So many vids all over RU-vid using beef cubes with nilaga. Glad I found yours! Looks delish. Thank you for an awesome recipe!
Thank you. Everyone hates on it because I use soy sauce (an actual Asian ingredient), but everyone just accepts beef bouillon cubes (a French ingredient). Thanks for the compliments!
Except this is not Bulalo. Wheee is the standards for this dish? Why was Fish Sauce used??? To make it sound more exotic. They added the corn to make it look like it was something worth hyping. It would have been better if they just strived for authenticity. This dish also known as caldo baca, uses potato and a vegetable called Pechay. No need to jazz it up with ingridients like fish sauce.
DAMN. The RU-vid was weird you deserves way.more recognition brooo.. You gotta get that Silver Play Button. Let's Go.!!!. I recognized that dish MANNY PACQUIAO used to have that whenever he's in the states out conditioning he'd always ate that... BEEF STEW
Looks so delish!! What's good about this nilagang baka is you can add other veggies like bokchoy, wing bean, string beans and add few green chili for additional arom and taste...
I couldn't have done it any better. Exactly the way I do it and the same exact ingredients as well (except for the soy sauce, which I'd like to try someday). That is the Nilagang Baka of Champions. For those who don't know, add Spanish chorizo, tomato sauce, plantain and Garbanzos, this dish becomes another Pinoy favorite we call Beef Pochero.
@@TheDadBodChef pochero's supposed to be on the sweet side. Just don't add sugar. The plantain's gonna do that for you. Use the ones 1-2 days after they have ripened.
The way we do it here is we sauté it first to add flavor to the meat. Just a little browning of the meat. Then let some of its juices boil before adding hot water. That way, the temp goes high fast, it'll tenderize faster and the collagen between the meat starts breaking up.
Yummy nilaga is the best. What I do is when the water boils that's when I will put the meat add a little onions and whole peppercorn. Then while boiling you see something that comes up on top water looks like a white or grayish color that is a blood from the meat so I'll spoon it out cuz I don't want that of course. Then when meat is soft as I you want it to be then add all the ingredients you have and dont forget the patis or fishsauce additional onions and pepppercorn to taste. For a dipper I'll mixed tbsp . Of lemonjuice and patis for added on top of met while eating
Nilagang baka is the d best during winter or rainy season.. ugghhh im craving one right now. Its my favorite dinner or supper meal. The soup 🤤 is very good for hangovers...
the bestway to cook beef is always on a low heat because it will come the natural flavor and juices of the beef.. try beef caldereta next time.. ur beef nilaga looking perfect 😊😊
Thumbs up to this! I like your version of Nilagang Baka. I add Saba (a type of Filipino Banana) sometimes when I cook this. It gives a hint of subtle sweetness to the soup.
@@TheDadBodChef Saba is a kind of chucky thick skin sweet banana. Saba is also good for snacks just boiled with skin on or dip in the banana in flour and a little sugar and fry. You can also wrap them with lumpia wrapper add jackfruit, sugar and fry.
The soy sauce is actually a great idea imo. It adds color and an extra layer of savoriness to the soup. I like garnishing my nilaga with chopped green onions some chili calamansi on the side. 😛
That looks really yummy! I'd do it differently though. I use minced ginger instead of peppercorns. Try it. Ginger balances the fishy stench of the Patis and it gives the broth this fresh spring flavor.
Masarap! Our home version of nilaga is consist of saba (a kind of banana) ,French beans,chayote,potato and cabbage or wombok (Chinese cabbage) and it is best to eat during rainy season!🙂
Nice. The whole dish is just like comfort food for me. Nutritious, has plenty of vitamins, and the right amount of protein, good carbs and fiber needed. It's perfect usually with grilled squid or fried catfish green mango salad. I love it every Sunday after church coming home for sunday lunch or dinner. And a nice dessert after while watching a ball game.
I'm half Pilipina but Wow nice you know how to cook that dish . I like that soup my mom cook that dish for me so delicious 😍😍 but ninaga is more water because it's delicious more water but nice good cooking 💝💝
Nilagang Baka usually commands a lot of rice. What I do to minimize my rice intake is by adding a gazillion of veggies just like what you did here. It lessens the rice because you can't put them all in your spoon haha. I'm curious, have you acquired the use of condiments as dipper for your Pinoy dishes? What's your dipper for this dish?
