Monday, June 2, 2008


I have made this a couple of times but was never satisfied. I have not made this for years until my daughter reminded me about the sweet tamales i use to make while we were at Mexicantown during the Cinco de Mayo. So, i revisited the recipe did some tweaking and finally i believe i perfected the recipe this time=;)

3 cups scraped young corn (from fresh young corn on the cob)
1 can condensed milk
2 egg yolks
2 tbsp. melted butter
1/4 cup cornstarch
1/4 cup masa harina (corn meal)***
***you will have to adjust the amount of cornmeal depending on the consistency of the mix.

1. Mix all ingredients. Prepare fresh husk of young corn. Use husk near the cob as it is the best part and easier to handle. If you’re using dried corn husk soak in warm water for few minutes.

2. Drop a heaping tablespoon of young corn mixture into middle of corn husk. Fold husk lengthwise and tie ends or bring two ends together, tie then push mixture to center.

3. Steam tied husk (pintos) for at least 30 minutes


Nilagang baka and Bulalo are basically similar, it literally means "to boil". Nilagang baka could be just beef sans the bones or w/ bones while Bulalo calls for beef meat and bones (bone marrows to be specific). This type of dish are called differently depending on what province you come from. The Luzon provinces calls this stew bulalo while other provinces calls it Nilaga.
This dish was always a staple especially during rainy days or when someone is sick. My Mom pairs fried fish or fried dried fish as our side dish for this stew and ofcourse steamed white rice. Now, my family loves this as well sans the fried fish but i make a sauce on the side. It's soy sauce with lemon juice or Maggi seasoning w/c is available at any Asian Market.
Serving Size : 6 Preparation Time: 2 hrs
Amount Measure -- Ingredient
-------- ------------ --------------------------------
4 pounds beef chuck roast -- cut in 2" cubes
2 medium onions -- quartered
1 small cabbage -- cut into wedges or
1 package fresh spinach
1 small acorn squash or butternut squash -- cut in 1inch cubes
1 small chayote -- cut in 1 inch cubes
2 pieces chili pepper -- cleaned
1 medium sweet pepper (any color) -- cut in 1 inch cubes
1 inch ginger -- crushed
1 stalk lemongrass -- cut in 2" pieces
4 pieces whole pepper corns
1 tablespoon salt or more

1. In a large pot place beef, onions, ginger, lemon grass, peppercorns and water enough to cover the meat. Bring to a boil. Skim the scum.

2. Add salt and cover and let it cook for 1 1/2 hours or until beef is very tender. Add water if needed maintaining enough water to cover the meat.

3. At this point check if beef is already tender, adjust the seasonings, and add the squash and chayote. Cover and let cook for another 20 minutes or until squash and chayote are cooked.

4. Add the spinach or cabbage, cover and turn of the heat. Spinach and cabbage will be cooked by the carry over cooking.

5. Serve w/ brown rice and fish sauce condiments.

- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items):699.7 Calories; 47.8g Fat (62.0% calories from fat); 51.1g Protein; 14.8g Carbohydrates; 175mg Cholesterol; 189mg Sodium. Exchanges: 7 Lean Meat; 2 ½ Vegetable; 5 Fat