Cadon Niguk

Cadon Niguk Recipe - Traditional Guam Beef Soup

Region / culture: Guam | Preparation time: 10 minutes | Cooking time: 1 hour | Servings: 4

Introduction

Cadon Niguk is a traditional Filipino soup that is hearty and flavorful. This soup is made with beef soup bones, vegetables, coconut milk, and curry powder, creating a unique and delicious dish that is perfect for any occasion.

History

Cadon Niguk has been a popular dish in the Philippines for generations. It is often served during special occasions and family gatherings, as it is a comforting and satisfying meal that is loved by many.

Ingredients

beef soup bones
2 carrots, quartered
2 stalks celery, quartered
0.5 small onion, quartered
2 or 3 sprigs of parsley
corn flour, as needed
1 tsp curry powder
1 small can coconut milk

How to prepare

Boil the soup bones for 30 minutes in 6 cups of water. Add carrots, celery, onion, and parsley, and cook for another 30 minutes over medium heat.
Thicken with corn flour and strain. You may wish to cool and remove any fat. Mix curry powder with a small amount of cold water. Bring the soup back to a boil.
Remove from heat and add coconut milk and curry. Do not let the soup boil after adding milk or it will curdle.

Variations

Add diced potatoes or sweet potatoes for a heartier soup.
Use chicken or pork bones instead of beef for a different flavor profile.

Cooking Tips & Tricks

Be sure to skim off any excess fat from the soup after boiling the bones to create a cleaner and clearer broth.

- Thicken the soup with corn flour to achieve the desired consistency.

- Be careful not to let the soup boil after adding the coconut milk, as it may curdle.

Serving Suggestions

Serve Cadon Niguk hot with a side of steamed rice or crusty bread for a complete and satisfying meal.

Cooking Techniques

Boil the soup bones to create a flavorful broth.

- Thicken the soup with corn flour for a creamy texture.

Ingredient Substitutions

Use chicken or pork bones instead of beef.

- Substitute coconut milk with heavy cream for a richer soup.

Make Ahead Tips

Cadon Niguk can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before serving.

Presentation Ideas

Serve Cadon Niguk in a bowl garnished with fresh parsley or a drizzle of coconut milk for an elegant presentation.

Pairing Recommendations

Pair Cadon Niguk with a crisp green salad or a side of roasted vegetables for a well-rounded meal.

Storage and Reheating Instructions

Store any leftover Cadon Niguk in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over medium heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Cadon Niguk contains approximately 250 calories, making it a relatively low-calorie dish.

Carbohydrates

Cadon Niguk is a low-carb dish, with most of the carbohydrates coming from the vegetables and corn flour used to thicken the soup.

Fats

The main source of fat in Cadon Niguk comes from the coconut milk, which adds a rich and creamy texture to the soup.

Proteins

The beef soup bones used in Cadon Niguk are a great source of protein, making this soup a filling and satisfying meal.

Vitamins and minerals

This soup is packed with vitamins and minerals from the vegetables used, such as carrots, celery, and onions, providing a healthy and nutritious meal.

Alergens

Cadon Niguk contains coconut milk, which may be an allergen for some individuals. Be sure to check for any allergies before serving this dish.

Summary

Cadon Niguk is a nutritious and delicious soup that is low in carbs and calories, high in protein, and packed with vitamins and minerals from the vegetables used.

Summary

Cadon Niguk is a delicious and nutritious Filipino soup made with beef soup bones, vegetables, coconut milk, and curry powder. This hearty and flavorful dish is perfect for any occasion and is sure to be a hit with your family and friends.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl living in the small village of Cadon. Our village was known for its delicious and unique cuisine, and I was always eager to learn new recipes from the older women in our community.

One day, I was helping my mother prepare dinner when our neighbor, Mrs. Lee, came over with a plate of Cadon Niguk. The aroma of the dish filled our tiny kitchen, and I couldn't resist asking her for the recipe.

Mrs. Lee chuckled and said, "Oh, this recipe has been passed down in my family for generations. It's a traditional dish from our village, and I would be happy to teach you how to make it."

I was thrilled at the opportunity to learn a new recipe, especially one with such a rich history. Mrs. Lee invited me into her home the next day, and she began to teach me the secrets of making Cadon Niguk.

The first step was to marinate the beef in a mixture of soy sauce, garlic, ginger, and sesame oil. Mrs. Lee explained that the longer the meat marinated, the more flavorful it would be. As the beef soaked up the delicious flavors, she showed me how to prepare the other ingredients – rice cakes, mushrooms, and vegetables.

Once everything was ready, Mrs. Lee heated up a large pot and poured in the marinated beef. The sizzle of the meat as it hit the hot pan was music to my ears. She added in the rice cakes, mushrooms, and vegetables, stirring everything together until the ingredients were well combined.

As the Cadon Niguk simmered on the stove, Mrs. Lee shared stories of her own grandmother teaching her how to make the dish. She spoke of the importance of passing down recipes from one generation to the next, ensuring that the traditions of our village would never be forgotten.

After a few hours of simmering, the Cadon Niguk was finally ready. Mrs. Lee ladled the steaming broth into bowls and garnished each one with a sprinkle of green onions. The aroma was intoxicating, and I couldn't wait to taste the dish that I had helped to create.

With a spoon in hand, I took my first bite of Cadon Niguk. The flavors exploded in my mouth – savory beef, chewy rice cakes, earthy mushrooms, and crisp vegetables. It was a symphony of tastes and textures that danced on my taste buds.

I couldn't believe that I had helped to make such a delicious dish. Mrs. Lee smiled at me and said, "You have a natural talent for cooking, my dear. I have no doubt that you will carry on the tradition of making Cadon Niguk for many years to come."

And she was right. From that day on, Cadon Niguk became a staple in my own kitchen. I would make it for my family and friends, sharing the recipe and the stories behind it with anyone who would listen.

As I sit here now, many years later, I am grateful for that fateful day when Mrs. Lee introduced me to the recipe for Cadon Niguk. It has become a symbol of my heritage, a connection to my past, and a reminder of the importance of preserving tradition.

Every time I make Cadon Niguk, I am transported back to that small village kitchen, surrounded by the sights, sounds, and smells of my childhood. And as I take a bite of the savory broth, I can't help but smile at the memories that this dish holds.