April 30, 2020

During this time of community quarantine we have to think of ways on how to stretch our food.  Here is one recipe that goes a long way and the magic ingredient is water! Because the recipe calls for minced meat (pork and beef or either), one can stretch the flavor of the meat by adding more water thereby becoming a soup-main dish. I remember the days when we had to stretch our food and Picadillo was very much a favorite.


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By Marianne de Leon Serves: 4
Prep Time: 15 minutes Cooking Time: 45 minutes Total Time: 1 hour

Traditional Filipino soupy viand of ground beef or pork with potatoes, carrots, and tomatoes.


  • 500 grams ground/minced pork or beef or combination pork and beef
  • 3 tablespoons cooking oil
  • 1 tablespoon minced garlic
  • 1 cup chopped onions
  • 1 tablespoons tomato paste
  • 1 cup ¼-inch diced potatoes
  • ½ cup ⅛-inch diced carrots (optional)
  • 2 cups broth or 2 cups water with 2 cubes of beef or pork bouillon
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ⅛ teaspoon oregano
  • 1 bay leaf



In a 8 cup capacity sauce pan, place over medium-low fire and pour in cooking oil.


Place inside the garlic and onions and sauté until the onions are translucent.


Add the tomato paste and the minced meat.


Continue sautéing for about 2 minutes.


Pour in the broth and simmer for another 1 minute.


Add the potatoes and the carrot and season with salt, pepper, oregano and bay leaf.


Cover the pot and simmer the mixture for about 20 minutes over low fire.


Stir and taste; this is where you can add more broth to extend the dish or leave it as it is.


Taste so that you can adjust the seasonings.


Simmer for another 10 minutes and then serve.


Serve with fluffy steamed rice.

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