Friday, September 23, 2005

Picadillos

I am sure this is a common recipe in the Philippines but not everyone know how it's called other than "giniling". Even in our Filipino Restaurant here, the cook still calls it "giniling". Giniling in Pilipino is ground.

Ingredients:
1 lb of ground pork or beef
1 tbsp of olive oil
1 medium onion, coarsely chopped
1 large potato, cubed
1 medium carrot, cubed
1 medium red and greenpeppers, coarsely chopped
1/2 cup green peas
1/4 cup raisins
1/2 cup of tomato sauce
1/4 cup of water
salt to season
1 tbsp of sugar (optional)

Cook ground meat in a saucepan until brown and dry. Add cooking oil. Add onion and cook until onion is translucent. Add the sliced potato and cook for about 2-3 minutes. Add the carrots and the raisins. Cook for another 3 minutes. Once potato and carrot are cooked, add the tomato sauce and water and cover pan and let boil. Bring heat to medium and simmer for about 5 minutes. Add peas and peppers. Cook for another 1 minute. Season to taste.

Variations:

You can add paprika and cumin for color. Some add liver. Others add catsup. Be bold and try anything. Others call it picadillo, others call it picadillos. Hey, you're more than welcome to say it the way you want to say it.

9 comments:

JMom said...

This reminds me of igado. Arent they almost the same, except for the veggies? and of course the liver?

Why is it that igado as I remember it tasted soooo good, but the few times I tried cooking it, I have been disappointed. Do you know the secret?

Karen said...

Tingsky, in our town this is called palaman torta because it's what's we use as omelette filling.

Your pic looks so appetising! Gusto ko tuloy mag-almusal nito!

bayibhyap said...

The Chinese have a dish like this and I like it very much. Without the liver ingredient though.

ting-aling said...

JMom, yes they are almost the same except for the lamang-loob. I think the secret to Igado is the amoun of vinegar that you add into it.

ting-aling said...

Karen, I use the left-over for torta. Aha, new word. Seriously, I use this for empanada too.

Hi Bayi, nice to see you around. I suspect that there's a little Chinese influence to this recipe.

taga-dubai said...

hi! the picadillo i knew is cooked with more water - so it's a bit soupy and with fresh tomatoes.. we also cook this torta style, but we marinate the giniling in kalamansi & toyo first before we saute - am i right mam, karen??? :)

ting-aling said...

Hi tagadubai..Hindi ako masyadong mahilig sa soupy receipe kung hindi siya soup..haha..pero yung iba nga ganoon, nilalagyan talaga nila ng tubig na marami..

Ardythe said...

Oh good now I do not have to buy this. I can also make it! Thanks.

ting-aling said...

Naku Ardythe..dapat lutuin mo na lang talaga.