picadillo – bFeedme

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This is a traditional dish from the Philippines and Latin America. There are many variations depending on the country.

My sister loves the classic Filipino version, while I like to add green bell peppers. Others put some raisins and Cubans use olives and a wide array of spices for this dish. Be creative and do as you wish.

Ingredients:

2 tablespoons oil

4 cloves garlic, chopped

1 small onion, chopped

1 1/2 lb minced beef

6 cups beef stock or water

1 medium potato, peeled and diced

1 small carrot, peeled and diced

1 cup tomato sauce

2 tablespoons fish sauce

Pepper to taste

Bay leaf

In a deep saucepan, heat the oil under medium heat. Saute the garlic and onions for 2-3 minutes or until the onions are translucent. Add the beef and cook it for 8-10 minutes or until it is brown. Mix in the bay diced carrots and potatoes. Pour in the beef stock or water and add the bay leaf. Cook for another 10-15 minutes or until the potatoes and carrots are tender. Stir in the tomato sauce. Simmer for another 5 minutes or until you reach the desired consistency for the sauce. Season it with fish sauce and pepper. Serve warm with rice.

Photo Courtesy Of: @joefoodie

Arroz ala Cubana or Cuban style rice is famous dish in Peru and the Philippines. It is sautÃ©ed ground beef and vegetables served with a fried egg, cooked sunny side up and fried plantains of the saba variety.

Ingredients:

1/2 kg ground beef (use sirloin or top round)

3 potatoes, cut in small cubes

1 carrot, cut into small cubes

1/2 cup sweet peas

1 small red bell pepper, cubed

1 small green bell pepper, cubed

2 tablespoons raisins

1 tablespoon minced garlic

1 large onion, chopped

2 tomatoes, chopped

1 cup tomato sauce

1 pinch basil

3 tablespoons olive oil

2 tablespoons light soy sauce

1/4 cup vegetable oil

Salt and pepper

4 eggs, fried sunny-side-up

4 large plantains, sliced lengthwise

In a heavy saucepan, heat 1/4 cup of cooking oil over medium heat. Fry the potatoes and carrots for 6-8 minutes until the edges are lightly browned. Remove with a slotted spoon and transfer to a plate with paper towels to drain the oil.

Using the same oil, fry the plantains for 3-5 minutes or until they turn light brown. Drain the oil using paper towels and set aside.

Discard the oil in the pan and replace it with the olive oil. Heat under medium flame and sautÃ© the garlic and onions. Cook for 3 minutes or until the onions become translucent. Add the tomatoes, peas and bell peppers. Stir-fry for another 5 minutes before adding the ground beef, fry it until it is no longer pink. Season the meat with the soy sauce, salt, pepper and basil.

Combine the beef, potatoes and raisins. Pour in the tomato sauce and mix well. Let it simmer for 5 minutes.

Serve with rice, fried eggs and plantains.

Photo Courtesy Of: dbgg1979