Nilagang Tuhod ng Baka
  • 1kg tuhod ng baka (beef kneecap), chopped
  • 1 tsp peppercorns
  • 1 onion, cut into quarters
  • water
  • ½ large cabbage, cut into pieces
  • 3 cups squash, cut into cubes
  • 2 bunches pechay
  • 2 tbsp patis
  • 1 tbsp juice of calamansi
  1. Put the tuhod ng baka in your pressure cooker and pour enough water to cover it. Don't lock it. Bring it to a boil, removing scum just before the water starts to boil.
  2. Turn heat to low. Add the onion and peppercorn and simmer for 30 minutes.
  3. Lock the pressure cooker and cook for another 30 minutes with the pressure cooker locked in.
  4. After 30 minutes and pressure is removed. Skim the excess fat on top of the soup.
  5. Season with 1 tbsp patis and put the squash. Let it simmer unlocked for 5 minutes.
  6. Add the cabbage and the pechay and simmer for another 4 minutes.
  7. Turn off heat and serve with patis-calamansi dipping sauce.
Recipe by The Peach Kitchen at