|Utok and rice and bulalo broth. Heaven on a plate.|
I am looking forward to going home to Ozamiz and partaking of my Mom's unique take on nilat-ang baka. She makes it with "veal," with thinner shanks, with the broth made thick with gabi and sour from some overripe tomatoes. Ginger and onion tops off the broth components. The utok may be thinner, but that's not really a bad thing.