Nilaga

Method

Bring water to a boil in a large pot and add the beef, crushed garlic, sliced ginger, and halved onion; simmer for 45 minutes until the meat is tender, skimming off any impurities that rise. Add the potatoes and carrots, then simmer for 15 minutes until they begin to soften. Stir in the fish sauce and season with salt and pepper to taste. Add the cabbage wedges and pak choi, simmering for a further 5-7 minutes until all vegetables are cooked through but still retain some texture. Remove the onion halves before serving, and ladle the nilaga into bowls with broth, beef, and vegetables.