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.
- 1 1/2 – 2 kg stewing beef, beef ribs, oxtail or neck bones (I used neck bones)
- 1/2 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
- 1/2 cup crispy fried shallots, plus more to garnish
- fish sauce
- 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.
- Drain then rinse the beef, remove any scum on the meat as well as on the pot.
- 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.
- 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.
- Place in serving bowl top with crispy fried shallots and spring onions then serve.