It’s been months since Carmina last posted on her Google Maps. I started doing it just for fun, exploring new places to dine and travel, and sharing those spots with others. Back in 2017, I wasn’t even blogging yet. Over the years, I received numerous email updates about changes, but in September, the removal of followers on Google Maps felt particularly strange. There’s no point in complaining about it. I decided not to close my account, as it wasn’t an option, but I did delete all the photos I had contributed over the years. I have fond memories of seeing which photos were popular and had hoped to share them with you. It was surprising to see how many views my pictures had accumulated. While deleting them, I noticed that many restaurants and bakeries no longer exist, with some marked as unknown on the map. Most of my photos were from the pandemic period, a time when I could fully express myself and write about the food I enjoyed. Let's take a trip down memory lane with Carmina th...
In every recipe you can change it around instead of using potato you can add corn or banana to your dish to have a different flavor in your soup.
This time Manang V decided to add native corn from the Philippines in our beef nilagang in replacement of our potato.
Beef Nilagang Soup Recipe:
Ingredients:
- 1/2 Kilo Beef (cut in cubes) or Beef Briskets
- 1 - Onion (quartered)
- 2 - Pieces Garlic (chopped)
- 2 - Pieces Native Corn (remove from husk and cut 3 pieces)
- 1 - Tsp Peppercorns
- 4 - Tbsp. Patis (fish sauce)
- 1 - Small cabbage (quartered)
- 4 - Cup water or beef stock
- 1 - Beef cube
- Small amount cooking oil
- Medium Pot
Step 1:
Cooking Instructions:
- In a medium pot add small amount cooking oil in medium
heat
- Add onion, garlic and fish sauce to sauté
- Add beef and peppercorn
- Add four 4 water or beef stock
- Add corn and cabbage
- Let it cook for one hour in low heat.
- Taste it and you can add salt to your taste.
Thank you for your support.
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