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NILAGANG BAKA

Neck bones or beef meat

1 kamoteng kahoy or yuca ,cut into cubes

Bunch of scallions

2-3 pieces ginger

2 medium onion

water

about 5-6 tbsp fish sauce

pepper to taste

1 green pepper,sliced

a green plantain sliced into 4 pieces

1 corn, cut into 3 pieces

petchay

scallion or cilantro to serve

1.In a large pot place beef and cover with water about 2 inches above the meat. Bring it to a rapid boil. Remove the scum as it rises, add the onions, and lower the heat to medium high. Cover and let simmer for 15 minutes. Next add salt, msg, and whole peppercorns. Cover and let it cook for 1½ hours or until beef is very tender. Add water if necessary maintaining the 2 inch water level above the meat.

 

At this time you may add the  corn, potatoes, and banana. Cover and let them cook for an additional 15 minutes or until potatoes are tender. Add  petchay, cover, and let it cook for 3 more minutes. Adjust the taste by adding more salt if necessary. Serve with white rice and the fish sauce condiments. Enjoy!

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