NILAGA

 

INGREDIENTS:

 

8 pieces of chicken (wings, leg quarters, breasts)
500g  lean beef or beef with bones
500g  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:

1. Boil meat along with onions and peppercorn with enough water to submerge the meat until tender. Ad a dash of salt.
2. When meat is tender, add potatoes and cardava bananas.
3. When potatoes and bananas soften, add green beans and leaks.
4. When beans and leaks are tender, add cabbage.
5. Cover and lower the heat.
6. Serve with steamed rice or by itself