'Nilaga'' Pork Stew With Bok Choy: Paleo: Philippine Stew

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'Nilaga' Stew with Bok Choy

Ingredients:

4 and 1/2 cups water

1/2 tsp salt

1 baby Bok choy stalk

1/8 of a medium onion

1/8 of a small cabbage

1 slice (about 1 inch thick)

.95 lbs of boned-in pork chops (about 1 lb)

pepper to taste

The original dish does not have rice and is usually eaten with steamed rice. I added 2 tsp rice here (optional) while cooking as i do not plan to eat that much rice.

Procedure:

Heat a pot in low heat

Put the water and the pork in the pot.

Simmer for about 45 minutes in very low heat or until the pork is tender.

Add the onion.

(Add the rice at this point if you are cooking the stew with 2 tsp rice)

Simmer until the rice is cooked.

Add the plantain.

Simmer.

Add the cabbage and the Bok choy stems.

Turn off the heat.

Add the Bok choy leaves.

Cover the pot until the Bok choy leaves are cooked.

Serve with Braggs Liquid Aminos (or soy sauce) and lime juice as dipping sauce

Note: I used a little salt here because i used a dipping sauce while eating this dish made from Braggs Liquid Aminos (or use soy sauce) and key lime juice.

 Yield: 1 serving

More Pictures:

Pork chop in water

Onions added

Plantain added

Purple cabbage and baby Bok choy stems added

baby Bok choy leaves added 

The 'Nilaga' Pork Stew

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Salmon In Tamarind Rice with Cashew Cream : Philippine 'Sinigang' with a Twist

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Salmon In Tamarind Rice with Cashew Cream

Note: This is a Philippine 'Sinigang' Soup with a Twist

Ingredients:

.45 lb. 'farmed' Atlantic salmon fillet 

1 tsp light miso

1/2 tsp tamarind paste

1 and 1/2 c water 

2 broccoli florets

1 c spinach

6 strips of red, yellow and orange sweet peppers

1/3 of a medium portabella mushrooms

2 small white onions with some of the green part intact halved

1 T jasmine rice

4 grape tomatoes cut into half

juice of 1/2 lime

salt and pepper to taste

Note: If you want it soupy like the 'original' version, add more water and adjust the taste

Procedure:

Add the water to the pot

Add the rice, tamarind paste,miso, and lime juice 

Add the onions and tomatoes.

Simmer in medium heat.

Add the salmon.

Simmer in very low heat until cooked.

Add the veggies.

Turn off the heat.

Add the spinach last.

Yield = 1 serving

Serve the salmon with the veggie rice and 3 T cashew cream

(note: i used the left over cashew cream in the refrigerator  that i made for the 'sisig' dish)

Cashew Cream Recipe

CLICK HERE

http://foodandnutritionjunejourneytolife.blogspot.com/2014/05/cashew-cream-sauce-raw-food.html

Rice in the water

Tamarind paste

Light miso

Salmon

Rice, miso, tamarind paste and lime 

Onions added

Onions and grape tomatoes added

After simmering for 5 minutes

Salmon Added

Simmered in very low heat

Veggies Added.

The Salmon in tamarind rice, a Filipino 'sinigang' soup recipe turned into a rice dish

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