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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 Total time 2 hours 15 mins
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,…
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