Wednesday 6 October 2010


The traditional Filipino Sunday dish called nilaga (soup of boiled meats and vegetables) is usually rehashed as cocido the following day. Cocido is a Spanish dish that has been adapted by Filipinos. It is a hearty stew that includes different kinds of meat and pulses such as beans or chick peas, much like the original dish.

It is a hearty, warming dish with everything in it that is perfect for cold weather. In the Philippines, where it is almost always hot, we eat it anytime. 

The leftover boiled meats are sauteed and cooked in tomato sauce. We usually add tinned baked beans to this dish instead of cooking them separately. Since the meat is already cooked, it only takes a few minutes to saute and simmer. I have added chorizo to this version of the dish to give it a deep, smoky flavour. All you need is rice plus the inevitable fish sauce to complete the meal.


2 tbsps. olive oil
3 cloves of garlic
2 medium onions
2 1/2 c. boiled meat chunks (I used beef and pork)
1 410 gm. tin of baked beans
2 medium carrots in thick diagonal slices
30 gms. green beans, topped and tailed and cut in half
80 gms. of cabbage leaves, cut in 2"x2" squares
1/2 of a small sweet red pepper, cut in strips
1 tbsps. tomato puree (tomato paste)
3 pieces medium ( split each into two pieces) or 6 pieces mini chorizo
2 cups of broth or water
Fish sauce and pepper to taste


I used meat from leftover nilaga for this recipe. If cooking from scratch, boil meat (beef, pork or a mix of the two) with onions until tender, then use for the recipe.

Sauté the crushed garlic in olive oil for a few seconds. Add the onions, cover the pan and lower the heat and sweat the onions until soft. 

Add the cooked meat, chorizo and the tomato puree and sauté for a minute until the meat turn a reddish color. Add broth or water and carrots. Simmer until the carrots are done. 

Add the baked beans and the green beans. When the green beans are half done, add the cabbage. Cook until the cabbage is tender crisp. Season to taste with fish sauce and ground black pepper.

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