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Every country in Southeast Asia has a variation of this soup recipe, enjoyed mostly because of its richly flavored clear broth. In the Philippines, it is commonly called "Nilaga" or in its literal English translation - BOILED. "Nilaga" differs from another Pilipino soup recipe - "Bulalo" which uses cross cut beef shank (with bone marrow). "Nilaga" is best flavored with a combination of beef, pork and chicken - usually cooked with bones and cheaper kind of meat cuts. It can also be cooked with just one particular meat of choice. During the holidays, some cooks add left over ham bones for more flavor and to make the meat retain a pale pinkish color. Purported to be a soup recipe, "Nilaga" can be made into a one-dish meal and served as the main dish. Additional ingredients that can be added differ from region to region. Some added ingredients include: plantains or cooking bananas, corn, napa cabbage, bokchoy, green beans, jalapeno pepper (for added kick), potatoes, carrots and noodles. Asia is a thrive of condiments - each dish eaten with a particular one. For this dish, a dipping sauce of fish sauce (with or without lemon or lime juice) is recommended for a complete gastronomic delight. It is a low carb, no sugar at all, and low sodium dish --- so enjoy!!! Note: This basic recipe uses boneless meat and basic onion-family vegetables.
