Beef Lauya

Beef Lauya

Beef Lauya is a close relative of the beef nilaga, almost similar cooking methods but the only major difference is the use of ginger, lots of it. This subtle change gives a different flavour profile as this tends to have a zing and fresh taste to it perfect for the cold winter night or for those who is ill, definitely it will give a soothing effect and definitely the antibiotic properties of ginger will help a lot.

A simple dish that you can enjoy on its own or with rice, its warming it’s comforting, simply delicious!

Beef Lauya
Prep time
Cook time
Total time
Serves: 6
  • 1½ - 2 kg stewing beef, beef ribs, oxtail or neck bones (I used neck bones)
  • ½ small Chinese cabbage, sliced
  • 1 bunch bok choy, trimmed
  • 2 thumb sized ginger, thinly sliced
  • 1 large white onion, sliced
  • 1 tsp whole black peppercorn
  • 2 stalks spring onions, chopped
  • ½ cup crispy fried shallots, plus more to garnish
  • fish sauce
  1. In a pot add the beef then pour enough water to cover everything, bring it to a boil and let it continue to boil for 5 minutes until the scum rises to the top.
  2. Drain then rinse the beef, remove any scum on the meat as well as on the pot.
  3. Put meat back to the clean pot together with the ginger, onion, peppercorn, crispy fried shallots and fish sauce. Pour enough water to cover everything then bring it to a boil. Lower heat and simmer for 1.5 hours to 2 hours or until meat is really tender.
  4. Add the Chinese cabbage and bok choy, season with fish sauce if needed then cook 5 more minutes or until vegetables are cooked and still crispy.
  5. Place in serving bowl top with crispy fried shallots and spring onions then serve.


Beef Lauya Wide


2 Responses

  1. suituapui says:

    Beef soup, anytime! I love clear soups, nice and refreshing.

  2. I cant believe how humble these ingredients are! Can’t wait to make this

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