Nilingta Nga Ikan recipe is a food that can be eaten with rice. It is made with various spices and meat, similar to tapa or long gains. The word nilingta is Tagalog for “to grill,” It originally comes from the Spanish word “griller,” which means the same thing. The origin of this dish came from Spain through their influences in the Philippines during their occupation.
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Total time: 45 minutes
- Serving Size: 4
- Difficulty: Easy
Ingredients
- 1 kilogram (2.2 pounds) of beef
- 3 slices of pork belly
- 2 cloves of garlic
- Red bell pepper, finely chopped
- Salt and ground black pepper to taste
- 1 teaspoon crushed red pepper flakes
- 4 tablespoons olive oil, divided.
Method of Nilingta Nga ikan recipe
• Season beef with salt, ground black pepper, and crushed red pepper flakes; set aside.
• In a small heavy skillet, add 4 tablespoons olive oil over medium heat.
• Place garlic cloves in oil; saute for 30 seconds.
• Add finely chopped bell pepper; saute for another 30 seconds.
• Add the seasoned beef and pork belly; saute for 3 minutes.
• Cover the pan with a tight-fitting lid and let it cook for 15 minutes on low heat.
To check the doneness of the meat, place a fork or spatula on the meat. If it easily separates from the pan, then it is done.
• Transfer the Nilingta recipe to a serving plate; serve hot over steamed rice.
Best 4 Nutrition Facts
| Nutrition | Amount |
|---|---|
| Calories | 100 |
| Fat | 4g |
| Cholesterol | 0mg |
| Sodium | 430mg |
Conclusion
This food has a meaty flavor that is perfect for those who want to try something new. It can be served as a main dish along with rice or another meat dish like fried chicken or pork Asado.
Of all the food that Filipinos have come to enjoy, it is no doubt that one of their favorite meal is the Alamid. Alamid is the name of a very traditional Filipino dish that originated from Mindanao and southern parts of Luzon.
