My grandma used to cook this dish every time I got sick. She cooks the soupy kind, put it in a bowl then add rice. After I’d eat it, she’d ‘reward me’ with a glass of Royal Tru Orange. She’d say that we’re lucky. During their time it was lugaw [rice porridge] cooked in garlic and ginger.
Now, this is something we end up cooking every month because it’s one of Billie’s favorite dishes. By the way, this is the way she likes it – soupy. I prefer mine dry with olives and peas.
Ingredients:
Soupy version:
1 kilo ground beef
1 medium yellow onion minced
4 cloves garlic minced
5 diced tomatoes
1 cup beef broth
2 medium potatoes cubed
Toyo, or patis, or knorr seasoning and pepper to taste [depends on how you like it]
Dry version:
No beef broth
2 medium carrots cubed
1 cup green peas
¾ cup pitted olives
Instructions:
- Saute onion and garlic until the onion becomes soft and translucent.
- Add the ground beef. Cook until it turns light brown.
- Add diced tomato, and beef broth. Stir and let boil. Cover and simmer for 15 minutes.
- Add the rest of the ingredients olives, carrots, potato, and green peas. Stir and cover. Cook for 15 minutes.
- Season to taste.
Notes:
- I really prefer mine dry. Mainly because I like eating it with egg. I also find it tastier. It is also easy to ‘re cook’ into a shepherd’s pie sorta thing.
- The soupy part should be a little salty so that when it is eaten with rice, it should be just right.
