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Hi, I’m Krizell, a third culture kid and second-generation Filipino American. I’m passionate about preserving our Filipino heritage through food and hope you give these recipes a try!
Krizell
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January 4, 2026
This dish was inspired by my friends, Jason and Allison. Jason once said how he wish Filipino food didn’t take so long to cook sometimes. And that earlier that same week I thought about how Allie and I would go to shabu shabu or hot pot and we’d always say that if you boiled enough thin pieces of beef in the pot that the broth would start to taste like nilaga.
Nilaga does mean boiled beef after all, so I wanted to see if a nilaga style hot pot would work. And that’s exactly what this is! I took all the nilaga ingredients and instead of beef cubes or large beef chunks, added thinly sliced beef (think shabu shabu thin) and let it boil for 10 minutes, just like hot pot… and I’d like to say, it was so good. I added some vermicelli since most hot pots I’ve been to usually have a noodle component to it and it worked out so nicely. Definitely going to be making this when I want a quick fix of nilaga but don’t want to wait an hour or more to make it!
P.S. It works with sinigang, too!
In a donabe or shallow pot, layer the ingredients in the following order: potatoes (1) at the bottom, followed by carrots (½), onions (½), and garlic (2 cloves). Add the long beans (4) then the cabbage (¼), and finish with the baby bokchoy (3) and lastly the sliced beef (½ lb)and the over the vegetables. This order ensures even cooking, with the heartier vegetables closer to the heat and the tender greens on top.
Pour in the broth (2 cups). Cover the pot and cook over medium-high heat for about 10 minutes, or until the vegetables are tender and the beef is fully cooked. (Since everything is sliced thinly or cut small, it should cook fairly quickly.)
Season with fish sauce and black pepper to taste. Garnish with chopped green onions or chives. Serve hot, ideally with a bowl of steamed rice.
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