This is one of those recipes that every family in the Philippines has a unique version of. This particular one is my own version put together with memories of eating it in Bataan as a kid in our aunt’s home, the bakery that used it to stuff pandesal (bread buns) with, and all other places I’ve had it, including the different variations our cooks had when making it over the years at our own home.
I put everything I remember it had together with the quail eggs, if I have it on hand. Otherwise I usually add hard boiled chicken eggs.
This version has tomato sauce instead of a pound of fresh tomatoes as it is easier to make it this way year round.
If I have it, I also add diced bell peppers. Adding both green and red bell peppers also add to the many color of this dish.
Feel free to add more or less of a particular ingredient, remove one that you do not like, and make it your own.
1 pound ground beef (or pork)
1/2 cup to 1 cup water
2 tablespoons oil
1 tablespoon minced garlic
1 onion, chopped
1 can (8oz) tomato sauce
1/4 cup soysauce
1 large potato, peeled and cubed
1 large carrot, peeled and cubed
1/2 cup raisins
1/2 cup green peas
1/2 cup corn
1 tablespoon beef bouillon powder
2 cups water
2 tablespoons fish sauce
1/2 teaspoon ground black pepper
Canned quail eggs or boiled eggs, optional
1. Place ground beef in a saucepan or wok with a 1/2 cup to 1 cup water and set over medium high heat. Let it boil the water off and brown the meat.
2. Move the meat to one side of the pan and add the oil. Let it heat up a little then add the garlic. Stir until fragrant then add the onions. Saute until wilted and lightly browned.
3. Add the tomato sauce, soy sauce, potatoes, carrots, raisins, green peas, corn, bouillon powder, water, fish sauce, and pepper. Mix everything together, cover and simmer over medium low heat until potatoes and carrots are done, around 20 minutes.
4. If using boiled eggs, add it now and simmer for another 5 minutes to heat it up. Taste and adjust seasoning to taste.
5. Serve over hot cooked rice. Enjoy!