You can add beef or ribs or bone marrow or spareribs.
Meat. (Any sort of beef)
Buk Choy (aka pechay in Tagalog)
Beef broth (optional)
Boil the meat and onions to tenderize it. Refrigerate it so that you can scrape the fat off the top. You can dump out the first batch of broth to get rid of all the fat and then re-boil the meat. (Side note, Jennifer realizes this step is what makes mom’s nilaga so bland, but mom said your stomach will thank her later in life). Add potatoes, cook until they are tender. Add the rest of the vegetables.
Season with patis and pepper. Beef broth is optional.