Nilaga means boiled. Buto buto means ribs. Combine both and you got a tasty and easy to make dish for cold nights.
Place pork spare ribs in a big pot and cover with enough water. Bring to a boil. Lower the heat and let it simmer until pork is tender. Remove all the resulting scum that will rise to the top of the pot. Add some ginger about 2 inch knob and sliced onions. Seasoned with salt and pepper. Add potatoes and continue to boil until potatoes are tender. Add your choice of leafy vegetables like pechay, cabbage and baguio beans. Serve hot.
We saw a recipe of Minanok na Talong from the maiden issue of Foodie magazine and my sister thought it would sound better if the title is Minanok na Manok. Instead of using Talong (eggplant) we used Manok (chicken).
Dad's version is basically the same with the Chicken Adobo sa Gata that I posted before. The only difference is the use of "burnt" coconut cream.
To get that "burnt" taste, pan-grill grated coconut till lightly browned. Squeezed out the coconut cream. Noticed that the sauce of this version is darker than the previous dish. And the taste has a smoky flavor.