As it is the first weekend of the school holidays, I felt it was time we start the kitchen humming. Beginning with the Saturday road test of the Cinnamon Sugar Pull Apart Loaf. Followed by an all Filipino treat for a lazy Sunday – afternoon tea of camote-cue and dinner of warm beef bulalo/nilaga.
To make nilagang baka or bulalo, you need the following ingredients:
3-4 pcs beef osso buco (beef ribs may be used but then it becomes just beef nilaga)
half cabbage, cut into quarters
3-4 potatoes, cubed
1 onion, quartered
Place the osso buco in a sauce pan and fill with water to cover the meat. Bring to a boil and let simmer until meat is tender. May take 1-2 hours. If you own a turbo broiler, it will take half the time.
Once meat is tender, turn up heat and add the onions and potato. Season with fish sauce, salt and pepper to taste. Taste the soup every now and then to make sure its not too salty. Bring to a boil.
Add the beans and cabbage and let simmer for another 10 minutes.
This is best served with rice, with fish sauce and hot chillies for dipping sauce.
What a great autumn/winter warmer!
To make camote-cue, cut up sweet potatoes into strips.
Heat about half a cup of vegetable oil in pan, then add about 2 tbsp of sugar (raw or white doesn't really matter).
Fry the camote/sweet potato strips in the pan until golden in colour.
Serve and eat immediately! Yum!