Giniling, a Philipino Delight

My best friend introduced me to this years ago, and it is one of my favorite dishes. It is SO good, served with white rice, and it is just as good fried up with couple eggs for a breakfast omelet.

1.5 lbs beef
half a yellow bell pepper, diced
half an orange bell pepper, diced
tomato, diced
1 carrot, diced
and onion, diced
1 potato, diced
few garlic cloves, diced
tablespoon ketchup
3 tablespoons soy sauce
¼ cup frozen green peas
a handful of raisins

I toss in the garlic and onions first, then add carrots, then bell peppers, and potatoes.

Each vegetable goes in and cooks on low heat while I’m chopping the next. I love that there’s really no prep, other than chopping up vegetables. I add the beef in last, add salt, ketchup, and soy sauce, and mix.

It cooks over medium-low heat (I use cast iron pans, so everything I cook requires lower temperature). I taste it for salt and add more soy sauce if need be. Drain the mix, if necessary. I cook with really lean beef, so there’s hardly anything to drain.
Once the potatoes and beef are done, I toss in a handful of raisins and the green peas. Cover the skillet, and let it stand for a few minutes.

Concurrently, cook a pot of rice (1 part of rice to 1 part of water).

Serve the beef mixture over or next to 'sticky' rice.

SO good.

Next morning - toss with some eggs for an omelet. SO good, part deux.

No comments:

Post a Comment