Nilaga

by: Rowena Tañedo Little

Nilaga is popular soup in the Philippines. It is one of the easiest Pilipino dish to prepare since it does involve very much preparation. Along with other favorite Pilipino foodies such as Halayang Ube, and various rice cakes, my family has made Nilaga a staple on the dinner table during Noche Buena - a victual feast celebrated after mass at midnight on the Eve of Christmas and Media Noche on New Year's Eve.

Ingredients

• 8 pieces of chicken (wings, leg quarters, breasts)
• 1 pound of lean beef or beef with bones
• 1 pound of pork
• 1 head of cabbage (cut into four quarters)
• 2 bunches of pechay
• 2 medium onion (cut into four quarters)
• 1/2 of green beans
• 2 stems of leaks
• 3 medium potatoes (cut each into halves)
• 4 ripe saging saba (cardava banana)
• 1 teaspoon of peppercorn
• salt to taste

Directions

• Boil meat along with onions and peppercorn with enough water to submerge the meat until tender. Ad a dash of salt
• When meat is tender, add potatoes and cardava bananas.
• When potatoes and bananas soften, add green beans and leaks.
• When beans and leaks are tender, add cabbage
• Cover and lower the heat

This dish is serve with steamed rice or by itself. Some family members use Soy Sauce as a dipping sauce for the vegetables and meat while I prefer Patis (Fish sauce). Like chicken noodle soup and arroz caldo, Pilipinos eat this dish to help them treat colds during the colder season.

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