Filipino Picadillo

 Filipino Picadillo

Preparation: 15 mins

Cooking: 45 mins

Total: 1 hour

• Ingredients:
• 2 cups uncooked white rice
• 3 tablespoons extra virgin olive oil
• 2 yellow medium potatoes, peeled and diced into bite sized pieces
• 2 carrots, peeled and cut into 1/2 inch dice
• 11/2 cups onion, diced
• 1 tablespoon fresh garlic, minced
• 250 gams ground beef
• 1 tablespoon tomato paste
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon fish sauce
• 3 tablespoons good quality soy sauce
• 1 teaspoon chilli garlic paste
• 1 cup water
• 1 cup frozen peas, thawed

Instructions:

1. Begin cooking rice by adding twice as much water as rice to a pan or rice pot.Cook rice while preparing the dish.
2. In a large skillet or sauté pan, over medium to medium high heat, place 2 tablespoons of olive oil and once shimmering, add potato and carrots.
3. Fry this for 15 minutes, stirring occasionally. They should start to brown and be just shy of tender. Remove these to a bowl with a slotted spoon but leave oil in pan.
4. Add remaining tablespoon of oil and onion and sauté for three minutes.
5. Add garlic and sauté for one minute.
6. Add the ground beef and ground pork and saute for about eight minutes or until browned.
7. Make a hole in the center and add tomato paste and stir that for one minute.
8. Add the tomatoes, salt, pepper, fish sauce, soy sauce, chili garlic paste, water and reserved cooked potato and carrot mixture.
9. Reduce heat to medium and simmer until most of the liquid has evaporated.
10. Add peas, stir and remove from heat.
11. Serve by placing cooked white rice in a serving bowl, top with the Picadillo