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Food Friday – Nilaga

February 6, 2009

One of the very few dishes that takes me a step closer to home.

I used to cook this dish with whatever is available, meaning, beef and bulalo plus chinakohl (chinese cabbage of the pekinensis type) but whenever I get the chance to visit the asia shop, I buy bok choi (petsay though also under the chinese cabbage family), plaintains (saba) and sweet corn…The saba however are bottled and sweetened, unfortunately, hard to bite too. I had to separately boil them in water before dropping them down the big pot.

Served with rice, another meal to enjoy in this cold season!


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  1. wow ate ang sarap naman nyan, mas authentic pa ang nilaga mo jan kesa sa amin kami meat, patatas at repolyo lang

    my entry is here

    Great day for us Food Friday Eaters 🙂
    Thanx for the Visit 🙂

  2. We cook ours differently but I looooove this dish! Especially if we add the bone marrow…yummmm! I know it’s full of cholesterol but we cook this once in a while and it’s yummy! 😀

  3. now that is soul food for me!
    bottled saba? ok ah!

    thanks for playing again, G!
    no worries about being late. your food posts are always yummy! 🙂
    happy weekend

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