Picadillo is a dish with its roots in Spain and localized to Filipino tastes and availability of ingredients. Filipino picadillo is also known as giniling and consists of ground beef, tomatoes, potatoes, and aromatics. The variation made in the Philippines is more soupy and can be served over rice. Notice a theme here with Filipino food? The basis of almost all Filipino meals consist of ulam (main dish) and kanin (cooked rice) and is a great way to fill your belly.
Filipino Picadillo de Carne
- 1 tbsp | 15 ml cooking oil
- 2 cloves | 10g of garlic
- 1 small onion
- 1 medium tomato
- 1 carrot
- 2 medium potatoes
- ½ lb | 0.23 kg ground beef
- 2 tbsp | 30 ml fish sauce (patis)
- 1 tsp | 4.9 g salt
- 1 tsp | 4.9 g black pepper
- ½ tsp | 2.4 g sugar
- 5 cups | 1.18 l water
- Finely chop the garlic cloves.
- Peel and thinly slice small onion.
- Chop medium tomato.
- Peel and dice carrot.
- Peel and dice potatoes.
- Heat oil in a 12″ non-stick pan on medium heat until shimmering.
- Sauté the garlic and onion rings in the oil until the onions turn transparent.
- Add the tomatoes and sauté for an additional 3 – 5 minutes.
- Add the ground beef and sauté until brown; using a spoon remove any excess fat.
- Add the fish sauce, salt, pepper, and sugar stirring in until it is incorporated into the mixture.
- Add the water and bring to a gentle boil.
- Add the potatoes and carrots, cover, and let simmer for 20 minutes or until the potatoes and carrots are tender.