Tim Flores has an admission. “I didn’t like eating nilaga as a kid,” he says. This traditional Filipino stew is typically made with boiled beef shank, cabbage and potato, then eaten with rice. “It was super plain,” says Tim. “But as I grew older, it became a very satisfying dish for me to eat.”
This ‘fancy nilaga ’is on the tasting menu at Kasama. “We dress the cabbage with rendered beef fat, and we use Wagyu striploin, sliced like sashimi and lightly torched to warm up the fat. We put it over shortgrain rice so it eats almost like a bite of nigiri but you have the flavour of cabbage and bone marrow and beef that’s barely cooked.”
Beef broth is served separately. “Funnily enough, my dad would always drink the broth on the side. He would take the bone marrow from the soup and mix it with the rice. You could call our Kasama version deconstructed, but it’s just how my dad eats it.”
Short grain rice
Bonito soy sauce
Rice wine vinegar
Blanch cabbage in water until tender.
Remove cabbage from water and dress with rendered beef fat.
Season cabbage with a few drops of bonito soy sauce.
Thinly slice striploin and lightly torch.
Season steamed short-grain rice with rice wine vinegar.
Beef broth (made with bones, onions, and cabbage seasoned with salt) is served as a tea alongside the dish.
“It eats almost like a bite of nigiri but you have the flavour of cabbage and bone marrow and beef that’s barely cooked.”