Sunday, March 11, 2012

Ginisang Giniling

Ginisang  Giniling
Ginisang Giniling

Ginisang Giniling (Ground PORK or BEEF)

I have my own simple version of Giniling Guisado which is actually my Mom’s old recipe that she cooked for us when I was a kid.

I have to admit she does not cook it often, but when she did it was a hit every time. This version of giniling is kind of colorful as well as a little bit fancy for the reason being I used more ingredients in this one. Like I said this is the Turo-Turo version so it will probably remind you of those mouth-watering days you had in the Philippines. So let’s do it.


1 Lb. Ground beef (lean)
1 can quail eggs (itlog na pugo) - optional
1 Cup of diced potatoes
½ Cup diced carrots
½ Cup Frozen green peas
½ Red bell pepper diced
½ Yellow bell pepper diced
1 Small onion diced
1 Small tomato diced
4 Cloves of garlic peeled and smashed
½ Tsp. Ground black pepper
2 Tbs. Annatto seeds (atsuwete) or paprika
2 Tbs. Soy sauce
1 Tbs. Fish sauce (Rufina brand) Patis
Corn oil


Prepare the Annatto seeds in a small pot by heating 2 Tbs. of corn oil and then adding 2 Tbs. of Annatto seeds until the oil turns dark red. Then remove it from the heat. Make sure that you do not burn the seed.

In a large pan brown ground beef and drain. Add garlic and let it sauté for about 3 minutes. Then add the quail eggs, onions, tomatoes, black pepper, and fish sauce (patis) and let it cook for 2 minutes on medium high heat. Add the potatoes, carrots, green peas, and soy sauce. Stir and cover. Let it simmer for 1 minute. Using a strainer add the colored corn oil from the annatto seeds into the pot and mix well. Replace cover and let it cook for 5 minutes over medium low heat. Then add the bell peppers. Stir well and adjust the taste by adding salt and pepper if needed. Cover and let it cook for another 2 minutes. Serve with rice topped with Turo-Turo style Giniling. Enjoy!

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