Nilaga, the next day
A drawing, until a cook sends a photograph I want to keep.
Filipino
Nilaga, the next day
Yesterday’s broth, bones, and vegetables, hot again, with rice.
Before you cook
This is the second cook. I wrote it for a hardworking parent, a student, or anyone who cooked yesterday and needs the next meal to be short.
- Serves
- 2
- Time
- 15 min
- Level
- Easy
- Energy
- 210kcal
- Next day
Contains fish.
Equipment
- Saucepan
- Ladle
Each serving
An estimate from average ingredient values, not a lab test.
- Energy
- 879 kJ
- 210 kcal
- Protein
- 15 g
- Fat
- 10 g
- Carbohydrate
- 13 g
- Sugars
- 4 g
- Fibre
- 3 g
- Salt
- 1.6 g
- Sodium
- 640 mg
This batch, 2 servings, is about 1757 kJ (420 kcal), with 8 g sugars and 3.2 g salt.
Ingredients
Tick them off as you go. They reset when you leave.
Shops near you
Use where you are, including when you travel. Nothing is sent until you tap. Or type a suburb. Prices are not listed, because they change every week.
Bagoong, Mang Tomas, Mama Sita’s, and fresh curry leaves are often missing from the big shops. A Filipino or Asian grocer is the backup. Do not swap bagoong for plain salt and expect the same dish.
Method
- 01
Heat the soup and the water until the meat is steaming all the way through.
- 02
Eat it with the rice, and the fish sauce and calamansi if you still have them.
- 03
Eat it the same day you reheat it. Do not cool it and keep it again.
Times are a guide. If it needs another minute, give it another minute.
To serve
Eat it straight away, the way you just reheated it. This is already the whole plate.
Keeping it
The soup keeps 3 days. Eat this bowl the day you reheat it.
Leftovers
- I have not written a leftover dish for this yet.
What you made
Members can send a photo of this second cook. If I keep it, it becomes the cover, with your name. See plans
A note for me
Members can leave a rating and a short note. It is not public until I accept it. See plans
Hungry Alan
Nilaga, the next day
Serves 2 · 15 min
Ingredients
- 3 cups leftover beef nilaga, broth, meat, and vegetables
- ½ cup water, if the broth is thick
- hot rice
Method
- Heat the soup and the water until the meat is steaming all the way through.
- Eat it with the rice, and the fish sauce and calamansi if you still have them.
- Eat it the same day you reheat it. Do not cool it and keep it again.
To serve
Eat it straight away, the way you just reheated it. This is already the whole plate.
Keeping it
The soup keeps 3 days. Eat this bowl the day you reheat it.