Recipe of the month: Nico’s Giniling (Filipino Picadillo)
Many of the ingredients listed can be found at our weekly Kalusugan Community Pantry, Fridays 1-5pm.
8 oz tomato sauce
1 cup water and as needed
2 medium potatoes, diced
2 medium carrots, diced
1 bell pepper, diced
1 tbsp sugar
Salt and pepper to taste
Ingredients:
1 tbsp cooking oil
2 shallots, chopped
5 cloves garlic, minced
1 lb ground meat (poultry, beef, pork)
2 tbsp soy sauce
1 tbsp calamansi juice
Directions:
In a large pan over medium heat, heat oil.
Add shallots and garlic, sauté until softened and aromatic.
Add ground meat of choice until brown and crumbly. Drain any excess grease.
Add soy sauce, calamansi juice, tomato sauce, and water to reach a boil. Lower heat, cover, and simmer for 15 minutes or until meat is fully cooked.
Add potatoes, carrots, and bell peppers then stir to fully incorporate. Simmer uncovered for 10 -12 minutes. Add water as needed to ensure a saucy but not soupy consistency (no more than 1 cup liquid).
Add salt, ground black pepper, and sugar then stir. Cook until vegetables are soft. Add water as needed.
Transfer to a serving bowl, serve hot, and enjoy with rice or on its own. Refrigerate leftovers for up to 3 days.
Note: You can fry leftovers with beaten eggs to create Tortang Giniling.
If you use this recipe, share it on social media and tag us @bayanihanoregon!
