Misua

• 1 small bundle of misua
• 3 eggs
• 1 tablespoon cooking oil
• 1 clove chopped garlic
• 1 onion
• 3 cups water

Saute garlic in oil until brown. Add onion and sauté too. Add water. Salt and pepper to taste. When the water boils, add eggs whole, one at a time. Stir a bit. Break misua into 3 inch lengths and add into the pan. Simmer a bit then serve hot.

Nilagang Baka

Nilagang Baka or Beef Nilaga is the all-time Filipino Beef Stew and family favorite!

• 1 kilo beef (for stewing) cut into chunk cubes
• 1 medium onion (quartered slice)
• pinch of salt and pepper
• 4 medium potatoes (quartered)
• 1 head of cabbage (cut into four)
• 1 head of Petchay (cut into 3)
• Black Pepper (whole)
• Patis

Place beef chunks in large pot, add water and bring to boil, let it simmer for about an hour or two until beef is tender.

As the beef simmers, a brown froth or scum will rise to the top. Scum is either the fat, blood or impurities from the beef, remove this brown froth with a ladle. The reason for skimming the scum is to end up with a clear broth which how Nilaga usually is- a tasty, clear beef stew.

Put whole black pepper and salt into the stock. You may opt to add beef flavour cubes or bouillon (These may be bought at oriental stores or spice stores).

Add potatoes and bring up to a boil to cook potatoes.

Add green beans then cabbage to simmer. Continue to cook until vegetables are tender, yet crisp.

Season with Patis to taste. Serve hot with rice!

Cooking Tip!
Skimming scum off the stock can be a tedious task and must be done before the water boils. Or else the scum will just get churn back into the stock making your broth cloudy.

An effective way is to use a Skimmer, a flat ladle with holes to catch the scum, but lets the stock out.