Discover what you may find in different streets and places across the Philippines and know where to have the true Filipino Alternative Food Experience.

Home » Post Item » Nilagang Tadiyang ng Baka

Nilagang Tadiyang ng Baka

February 22, 2009

    

Another weekend, another Sunday special for another rapsa food. My wife cooked Nilagang Tadiyang ng Baka.  This part of the beef (beef ribs) is excellent when it comes to soup dishes.  I remember then (when I am still a kid) when Sunday comes that there will always be a special dish in the dining table after we attend the Sunday mass and one of which is this dish. Instead of Chinese cabbage, we use Chinese pechay, leeks and potatoes.  This will not be perfect if there is no condiments which I combined, siling labuyo (bird’s eye chilis), calamansi and patis (fish sauce).

 

This is rarely served in restaurant that’s why we decided to make it this Sunday. This was prepared as early as 6:00am and boiled inside our palayok (clay pot) using the traditional coal burner.  The slow cooking process made the meat tender and the bone ribs added flavor to the soup.  Lunch was served around 12:00pm and we all had a fantastic Sunday meal. 



Share and Enjoy:
  • del.icio.us
  • Technorati
  • YahooMyWeb
Posted by rapsa at 10:31 pm | permalink

All comments are moderated. Your comments will not appear here unless approved by the blog owner. Thank you.

Add a comment