Lagang Baka ( Beef Stew)

I remember when I was a kid, Lagang Baka/Babi (Beef/Pork Stew)  is a staple in our menu. Especially during rainy days. Laga or Nilaga means boiled, and Baka means Beef / Babi means pork. Hence, Lagang Baka/babi.
It is very easy to prepare and involves ONE basic process, Boiling. Low heat and slow cooking is the key to great Laga. It will be a great success if the broth is seasoned well, the meat is Fork tender, and if there's a good variety of vegetables.

LAGANG BAKA

2 lbs cubed beef
1 potato, cubed
1 bok choy or pechay
1 large onion, chopped
2 medium sized carrots, chopped crosswise
1 tbsp whole pepper corn
3 tbsp fish sauce (patis)

1. Saute the onions until the texture becomes soft
2. brown the cubed beef, cook about 5 mins
3. Add the whole pepper corns as well as the fish sauce.
4. Add the water. (Approximately 1 liter) then let it simmer for 1 to 2 hours. (45 mins using pressure cooker)

5. Add in the potato and carrots and let it cook for 10 mins.
6. Then add the bok choy, cover the pot and turn of the heat. Let it sit for about 5 mins then serve.
7. Mangan Tana!

CHOP SUEY

As I've mentioned in my previous blog, Pampanga is rich in culture and history. About 22% of the Philippine population are Chinese. They are called Filipino Chinese or Chinese Mestizo. Or in short they are called "Chinoy" ( short for Chinese-Pinoy). Having that said, we inherited their amazing culture as well as their cuisine.

We started eating noodles, dumplings and the recipe for the day, Chop suey.
Chop suey literally means little pieces. The dish consists of meats such as chicken, pork or shrimp. It is usually served with rice but a lot of people eat it with stir-fry noodles instead and call it "chow mein". As for the family, we prefer to eat it as it is. Enjoy!

CHOP SUEY

1 Tbsp minced garlic
1 medium onion sliced
1 lb chicken breast cubed
2 C chicken broth
2 C broccoli
1 C carrots
1 C green beans
1 C Snow Peas
1/4 C Fish Sauce (depending on your taste, you can modify)
1/2 Chopped Cabbage
1 lb small shrimp
2 Dozens Quail Eggs
Salt and Pepper to taste

1. Saute the garlic and onions until medium brown.

2. Add the chicken and continue mixing it until the outside part of the chicken is cooked.

3. Add the chicken broth, let it boil then turn down the heat and cover it. Let it simmer until the chicken is fully cooked and tender.

4. Now add the broccoli, carrots, green beans and snow peas or sitsaro and cover it again until the vegetables turned "al dente".

5. It's time to season the dish with fish sauce, salt and pepper.

6. Now add the cabbage and cover it for 2 mins.

7. Add the shrimp and cover until the shrimp are cooked. They will turn bright pink when they're ready.

8. Now for the final step, add the quail eggs then serve...
9. Mangan Tana!



Special thanks to my special testers who very much enjoyed the healthy dish.  ;-)

 

SISIG

Sisig is a Kapampangan term that means "to snack on something sour". It usually refers to fruits, often unripe or half-ripe, sometimes dipped in salt and vinegar which is very popular flavor in Philippines.

Sisig also refers to a meat marinated in sour liquids like vinegar, or the ever popular amongst Filipino; Calamansi...

These are also called "Calamondin" or in Kapampangan "Kalamunding".

Sisig also refers to Sizzling sisig, a Filipino dish made from parts of pig’s head and liver, usually seasoned with calamansi and chili peppers

Lucia Cunanan of Angeles City has been credited with inventing sisig.^[3] The Philippine Department of Tourism has acknowledged that her "Aling Lucing's" restaurant had established Angeles City as the "Sisig Capital of the Philippines" in 1974.^[4] Cunanan's trademark sisig was developed in mid 1974 when she served a concoction of boiled and chopped pig ears and cheeks seasoned with vinegar, calamansi juice, chopped onions and chicken liver and served in hot plates

 SISIG

 2 lbs Pork Ears

1/4 lbs Pork Liempo or Pork Belly

1 Laurel / Bay leaf

1/4 lb chicken liver

1 large Onion minced

1/4 cup of calamansi or lemon juice

1 Tbsp of vinegar

1 Tbsp of Soy sauce

1/2 cup of butter

2 Tbsp of Mayonnaise 

Vegetable Oil

Salt and Pepper to taste

Thai Chili or Siling Labuyo are optional

1. In a large pot place the pork ears and pork belly and season it with salt pepper and 1 Bay leaf. Simmer it until the meat is tender (about 2 hours).

2. Take the tender meat and oil it on both side, then place it on a medium heat grill until it is slightly chard.

3. Once its done, chop the meat into little pieces. The small the better. You will need a little patience on this part because it takes a while but it's worth it  ;-)

4. Now heat a big pan, put some oil and saute the onions.

5. Once the onions are half-way cooked, add the chicken liver until it is cooked. (the way to tell if it is cooked is when it is falling apart and it takes around 10 mins.)

6. Then add the chopped meat, Calamansi or Lemon juice, Vinegar, Soy sauce and butter and cook it for about 10 minutes.

7. Add the mayonnaise and Chilis if desired.

8. Garnish with green onions on top, Egg (optional) and Calamansi on the side.

9. Serve with soysauce with Calamansi/ Lemon juice and chilis for a sauce.

10. Mangan tana!