Pinatolang Baka, Nilagang Baka with Patola

Pinatulang Baka, Nilagang Baka with Patola
Pinatolang Baka, Nilagang Baka with Patola is one of the best seller of Isdaan Floating Restaurant and Fun Park at Calauan, Laguna and Gerona, Tarlac. The Floating Resto-Fun Park is one of the more popular local theme park restaurant that serve Filipino food. Isdaan restaurant's both branches are few hours away from Manila but still it are being patronized by a lot of people both diners and travelers  When planning to eat at Isdaan restaurant be prepared to wait, this may take several hours especially during Holidays and weekends.

Isdaan Floating Restaurant and Fun Park at Calauan, Laguna

Floating Resto-Fun Park

Enough for the intro of the restaurant, our dish for today is inspired by one of the best seller of Isdaan restaurant. In fact this is already the second Isdaan restaurant dish that I have featured here, a few months back I have also made a post of Kinalabasang Hipon another popular dish at Isdaan Restaurant.

Pinatulang Baka

Pinatolang Baka, Nilagang Baka with Patola as the name suggest is a Filipino soup dish made up of fatty beef with patola instead of the usual nilaga vegetables. Cooking is straight forward the beef is boiled for hours until very tender and literary the meat will almost peel of from the bones if you are using beef buto- buto with is most of Pinoy favourite beef part for Beef Nilaga, Of course any beef meat cut may be used, for this post I used kamto. The patola is then added at the final stage of cooking or when the dish is ready to be serve. Here is the recipe of my Pinatolang Baka, Nilagang Baka with Patola.

Nilagang Baka with Patola

Ingredients:

1 to kilo beef flank, kamto, cut into large serving pieces
2-4 large patola skinned, cut crosswise about 1 1/2” thick
2-3 medium size onion, quartered
1 thumb size ginger, crushed
salt

Cooking procedure:
Nilagang Baka with Patola - Cooking Procedure

Place the beef in a large pot and add in water to about 2 inches above the meat. Bring to a boil and simmer for 30 minutes to 1 hour or until tender, add more water as necessary. Scope out all scum that rises to the surface. Season with salt to taste. Add in the patola and continue to cook for 1 to 2 minutes or until the vegetables are cooked. Serve hot with a dipping sauce of patis, kalamansi and siling labuyo.

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