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Let’s get started on this simple, and comforting recipe.

Ingredients: [Print this Recipe]

• 2 lbs of Chuck Beef, or a good stewing beef, cut into larger bite sized cubes
• 2 Russet potatoes, skinned, and cut into large bite size pieces
• 4 oz can of yellow curry paste (as seen here)
• 1 stick of cinnamon, approximately 4 inches long
• 1 star anise
• 4 cardamon pods, smashed
• 2 large shallots, quartered
• 1 large onion, cut into large bite size pieces
• 2 14 oz cans of coconut milk
• 1 cup of chicken stock
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 1/4 cup of roasted, unsalted peanuts
• Cooked Jasmine rice
• 2 tbsp canola oil

You are going to treat this entire dish like a stew. It will cook low and slow for a good couple of hours, but that is OK as you will be gifted with some wonderful and tantalizing aromas during that time.

Begin by adding your cubed beef a large mixing bowl. Add in the curry paste and beging mixing the meat around, making sure the paste adheres to all of the pieces. Once done, set aside, and wash your hands with warm water and soap.

Next, heat a dutch oven if you have one, if not a heavy pot on the stove, on medium heat. Add in the oil and let it come to temperature.

Toss in the cinnamon stick, star anise, and cardamon seeds and pods. Give a good stir.  This is probably your second great smell as the curry paste was probably the first inviting smell. Let this cook for about 3 minutes.

Toss in the shallots and the onions and give another good stir. Let this cook, stirring a few times along the way, for about 5 minutes.

Next, toss in the curried meat mixture, turning up the heat to a medium high. and give a good stir. Cook, untouched for about two minutes. Add in the chicken stock, and the coconut milk. Give another good stir.

Let this come to a boil, then reduce the heat to a simmer, cover, and let it cook for about 1 1/2 hours.

Now, add in the fish sauce, brown sugar, peanuts, and the potatoes. Give a good stir, then cover again. Allow this to cook until the potatoes are fork tender. This will take about 30-40 minutes.

Give the broth a taste. Heavenly right?

Once the potatoes are cooked, the beef massaman curry is ready to serve.

To serve, add some cooked jasmine rice to a soup bowl. Using a ladle, ladle in some of the broth, potatoes, and beef over the top of the rice. Top with some more broth.

Not only the smell of this massaman curry is amazing, but I think you will agree that the flavor is also out of this world. Super tender beef, along with the chunky potatoes and onions. Well, what more do I have to say to get you make this one? Hope you enjoy.

When I began thinking about this recipe, I was looking at a beef tenderloin that I thought I would break down and stuff with duxelle, but something threw me a curveball that day and I was left wondering what I was going to do with it, and hence my further curiosity to make this Thai peppered beef.

Let’s get started.

Ingredients:

• 3 tbsp fish sauce
• 3 tbsp cornstarch
• 1 tbsp cracked black pepper
• 1 1/2 lbs beef tenderloin, cut across the grain, thinly sliced
• 4 cloves of garlic, minced
• 3 large shallots, thinly sliced
• 3 tbsp sugar
• 1 tbsp sesame oil
• 2 tbsp fish sauce
• 1/4 cup of sweet soy sauce
• 1 tbsp dark soy sauce
• 1/4 cup of water
• 3 Thai chile peppers, thinly sliced
• 2 tbsp canola oil
• Cooked Jasmine rice
• Fried Egg, optional

Begin my marinating your beef in the cornstarch, 3 tablespoons of fish sauce, and cracked black pepper. Marinade for at least two hours, but no more than four.

When you are ready to cook, and this one goes fast, heat a large wok with some oil. Let it come to temperature, then add the beef. Cook for a minute or two, then toss in the garlic and shallots. Give it a good toss, cooking another minute or so before tossing in the soy sauces, sesame oil, and additional fish sauce.  Sprinkle with sugar, and add in the water. Reduce the heat to a medium, low, and give a good stir. You should see the sauce beginning to form from the cornstarch.

Add in the sliced Thai chile peppers. If you want to keep these out due to your weakness to spicy food, feel free, but trust me, the chilie peppers do give a really great balance and spice.

Cook for a couple more minutes, then serve in a bowl of cooked jasmine rice, and top with a fried egg. Trust me, this one is great. A bit of sweet, salty, and spice and when you cut into the perfectly cooked egg, it adds this creaminess that just balances everything. It is a perfect palette rocker.  I hope you enjoy.

I post time and time again on how often I love visiting my local taqueria for a few tacos al pastor, and while I am eating the tacos, I really take interest to what the other locals are eating. Sure, some are eating tortas, or the daily special, but a majority of them are eating bowls of soup with large cuts of tender meats and chunky vegetables, all while having a warm, corn tortilla in the other hand.

After my snooping around and quick investigation, I realized that what the local are eating is really just a great chicken soup, with a couple of different ingredients. More rustic if you will, and it was my goal to make it for my family, and am I glad I did.

Let’s get started.

[Print this Recipe]

Ingredients for the chicken broth (caldo):

• 4 chicken drum sticks, 2 thighs, 4 chicken wings
• 3 cloves of garlic, lightly smashed
• 3 large carrots, cleaned, and cut in half
• 1 large onion, quartered
• 1 serrano chili, smacked with the back of a knife
• 1 tsp salt
• 1 tsp black pepper
• 2 whole bay leaves
• water, enough to cover all of the ingredients

Add all of the ingredients to a large stock pot, bring to a boil, cover, reduce the heat to a simmer, and let it cook for about two hours. About one hour in, skim the top of any residue, and discard.

Discard all of the chicken and vegetables, filtering it as much as possible. If you can let this cool, and place in the refrigerator overnight, that would be great. This will allow you to easily scrape any of the fat off of the top to have a cleaner broth.

Ingredients for the Soup (sopa):

• 3 whole boneless, skinless chicken breasts, cut into bite size pieces
• 4 whole carrots, but into large bite sized pieces
• 2 whole ears of corn, cleaned and cut into thirds
• 3 yukon gold or russet potatoes, cleaned and cut into large bite size pieces
• 1 lime, juiced
• Fresh cilantro
• Corn tortillas, warmed

Ingredients for Mexican red rice:

• 3 whole roma tomatoes
• 1 cup of long grain rice
• 2 cups of water
• 1 tsp salt
• 1 1/2 tbsp canola oil

Start by adding the broth back to your soup pot and bring it to a simmer. Add all of the ingredients except the cilantro and corn tortillas. Continue cooking on simmer until the vegetables become tender. This will take about 45-60 minutes.

During this time, make the rice. Add the whole tomatoes, water, and salt to a food processor or blender. Next, heat a medium pot on medium heat. Add the oil and let it warm through. Add in the rice, and stir, coating all of the rice. Continue to do this until the rice turns a light brown color. Add in your tomato water, give a good stir, cover, and reduce the heat to a simmer. Cook for about 15-20 minutes, or until the rice is nice and fluffy. Once cooked, remove it from the heat.

Sounds like a lot, right? It’s not, trust me.

Now you are ready to serve. To a nice soup bowl, add in about one cup of the rice to the bottom, distribute the chicken and vegetables into the broth, and ladle in the nice broth. Garnish with fresh cilantro and serve with a lime wedge and some nice, warm tortillas.

The simplicity of the ingredients, which are very basic, tend to change with the flavor of a warm, corn tortilla. Those simple things will get you every time. Now I know why the locals are always ordering the caldo de pollo, and the caldo de res. I hope you enjoy.

But, I am there, and as often as I joke around that I should be managing the store because I know where everything is at, and have helped a numerous amount of people find things in aisle three, the fact is that my kids are growing, and eating a lot of things in sight. The one pizza is now two, the one loaf of bread is almost consumed at lunch. You know what I am saying. With that said, rice has become somewhat of a staple throughout the week. We are probably cooking rice at least three times a week. Not one cup, but close to three cups of rice. They love it, and I do to, as I can throw in some nice jasmine rice into the rice maker, forget about it, and make the rest of the dinner.  But there are times where we have plenty of leftover rice, and that is exciting to me because there is nothing better than leftover rice than to make a killer fried rice.

With that said, you might have read from my previous posts, I am hooked on kimchi.

With my remaining jar of kimchi, and my leftover rice, I was bound to throw some classic kimchi fried rice together, and now, so should you.

Lets get started.

Ingredients: [Print this Recipe]

• 2 tbsp canola oil
• 2 cups of leftover jasmine rice, room temperature
• 2 cups of kimchi, chopped
• 2 green onions, chopped
• 1 clove garlic, minced
• 1/2 tsp dark sesame oil
•  pinch of salt
• pinch of black pepper
• 1 whole egg, per serving

Begin by adding the one and a half tablespoon of canola oil to a heated wok, or pot. Toss in the garlic and kimchi, and give a good stir. Toss in the rice and incorporate all of the ingredients, making sure the kimchi coats the rice. Reduce the heat, and continue to stir and flip the rice around. Add in the sesame oil, about half of the chopped green onions, and toss in the salt and pepper. Stir, and remove from the heat.

In a separate skillet, heat the other half tablespoon of oil, then crack the egg, cooking sunny side up. The goal is to have a cooked egg, with the yolk warmed through, and when breaking into the cooked egg, the creaminess of the yolk, with the stir fried rice, well, that really sets you into a whole other world.

To plate, get a serving bowl out, per person. Add a good amount of rice into the bowl, shower with some sliced green onions, and top with the egg. Slice into that egg and get in there. A bit of spice and salt, this fried rice is really balanced well with the creaminess of the egg. It’s a must try.

As I waited for the waitress to come by, I noticed one local ordering a dish from behing the glass wall. See the glass wall is where all of their daily specials are located, and the one I noticed this guy ferociously digging into with his tortillas was this plate full of rib tips and a pool of tomatillo sauce. I was hungry, and excited, just watching this guy. I had to order.

So the waitress came by and said “three tacos al pastor, si?”. I smiled politely and said, “No, I would like whatever that guy is eating”. I waited a few minutes and sure enough a plate came packed with rib tips smothered in salsa verde, along with rice, beans, and warm corn tortillas. To say the least, I was extremely excited, and a bit cautious, as it appeared a bit messy, and I knew I had to attack this dish with my hands and tortillas. I inspected every bite, and took in every flavor. Every bite was packed with flavor. The pork, rib tips at that, were super tender and packed with just the right amount of heat from the salsa verde. I could not stop. I loved it so much that I had to try to recreate that dish over the weekend. And that I did.

Ingredients:

• 1 rack of baby back ribs, sliced down the middle (ask your butcher)
• 8 whole tomatillos, husks removed, and rinsed
• 3 whole jalapeno chilis
• 3 whole banana peppers
• 4 cloves of garlic
• 1 cup of fresh cilantro
• 1 medium white onion, cut in half
• 1 cup of chicken stock
• 1/2 tbsp salt, 1 tsp additional
• 1/2 tbsp cracked black pepper
• 1 tbsp canola oil

Begin by heating a large cast iron skillet on medium heat. Once heated, add the tomatillos, jalapenos, banana peppers, garlic, and onion to the skillet. Cook for about 20 minutes, rotating every item in the skillet, until they build a nice char.

During this time, get a medium to large pot out. Heat it on medium heat, and add the oil.

On a cutting board, cut your rib tips into segments, about every third rip tip. Season the front and back of all rib tips with salt and pepper.

Add the ribs to the heated pot and begin browning them. If they all do not fit into the pot, do not worry, just work in batches. Let them cook for about 4 minutes, or longer, per side, then remove to a plate, and continue with the other batch, if necessary.

Your vegetables should be nice and charred by now. Carefully transfer everything, but the garlic to a blender. Remove the shell from the garlic, and place the roasted cloves into the blender. Add about one teaspoon of salt to the blender along with the stock. Place the cap on the blender, cover the top with a towel, and pulse into a nice green sauce.

Add the sauce to the large pot, bring to a medium heat, and begin scraping the bottom of the pot with a wooden spoon as you continue to stir. Add all of the rib tips back to the pot, reduce the heat to a simmer, cover, and cook for one hour. Take a peek about mid way through and give another stir. If it begins to thicken a bit, add about 1/2 cup of water, then give a stir, if not, just give a nice stir, cover, and wait.

When you are ready to serve, taste the sauce and adjust any salt should you desire.

To plate, add some Mexican rice to a plate, along with a generous amount of pork and salsa verde, and then add some refried beans. Serve with warm corn tortillas.

If you are looking for a Mexican dish outside of your standard burrito, taco, or enchilada, this is a must. It is not the prettiest thing on a plate, but this one is amazing in itself. Not only that, but you get to eat with your hands, and get some really great assistance with warm, corn tortillas. Enjoy!

A recent conversation between the coworkers led us into a discussion around a No Reservations show when Anthony Bourdain was in Egypt. My coworker got really excited talking about a local street, and common food known as koshari. In a nutshell, koshari is basically rice, lentils, pasta, and garbanzo beans topped with fried or caramelized onions. There is nothing to making koshari, and as it makes a lot of food, and is packed full of carbs, there is one thing that makes this dish shine, and that is the simple, yet complex flavors of the sauce you add on top. That sauce is called shatta, or what I am calling  Middle Eastern Hot Sauce. Think of the entire dish as a Middle Eastern chili recipe, but a spicy one.

This could be the new condiment, and if you like spicy, you will love this. If you cannot handle the spice, you can control that level of spice with as many peppers as you add to the mix. Mine is on the hot side, so balance your peppers to your liking.

Ingredients:

• 8 cloves of garlic
• 3 red jalapeno peppers, stem removed
• 15 Thai bird chilies, stems removed
• 1 cup of fresh flat leaf parsley
• 1 cup of fresh cilantro
• 1/2 tbsp white vinegar
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp cracked black pepper
• 1 tsp cumin powder
• 6 oz of tomato paste
• 1 cup of water

Simple ingredients that are going to yield huge flavors. Throw everything into a blender or food processor, and pulse it down into you have a nice, smooth mixture. Add the mixture to a sauce pan, cover, and place on medium heat for about five minutes or until it has fully came to a boil. Stir, remove from the heat and let cool.

Serve this on the koshari, or use on pretty much anything, and I mean anything. I’ve been dipping my chips in it on a regular basis, and have also used it as a sauce in one of my homemade pizzas. However you use it, I am certain you will enjoy.

Pheasant is much like chicken if you think about it, however, just a bit more gamy in flavor, but a good flavor at that. As I opened the bag to inspect the pheasant breasts, I was startled to see the wing feather still attached. I thought that was pretty darn cool, but later learned that it is something that must be left on while hunting to indicate the catch. As my wife and children were out of the kitchen and off doing other things, I quickly removed the feathers, and quickly discarded them. I wanted them to try the “chicken”, and the sight of the wing might have freaked them about a bit.

So here I was, looking at these great pheasant breasts. They looked nothing like a regular chicken breast. These were a bit more dark in color, and did not have any skin attached. I know what I wanted to smoke them, but I also wanted some flavor in there as well. With that said, I came up with a bacon wrapped pheasant breast, generously seasoned in salt,

• 2 whole pheasant breasts
• 1 tbsp salt
• 1/2 tbsp cracked black pepper
• 1 orange, zested and juiced
• 2 pieces of thick cut bacon
• Wild rice, cooked
• 16 oz mushrooms, preferably a mixed medly
• 2 tbsp unsalted butter
• 1/2 cup of craisins
• Additional salt and pepper for taste
• 1/2 cup of Cherry wood chips, soaked in water

So I began by generously seasoning the breasts with salt, pepper, and the zest and juice of the orange. I then wrapped the breast, covering most of it with the bacon. Place it in the refrigerator while your smoker, or in my case, my grill/smoker heats up. You want it about 250 degrees.

Once your smoker is ready, add the breasts, then head in and make your wild rice. Cook the wild rice according to the directions on the package. During this time, get a large cast iron skillet out, heat up the butter on medium heat, and add in all of your mushrooms. Cook until the mushrooms begin to caramelize, about 20 minutes or so, stirring often. Once the rice is cooked, fold in all of the mushrooms, as well as the craisins. Set aside.

The breast should take you about one hour to cook, but about 45 minutes in to the cooking process, add the wood chips to the coals and let the breasts get a nice hit of the cherry smoke. Once the breast is cooked remove it from the smoker, and let it rest for about 20 minutes. When you are ready to plate, get a platter out, lay down the rice, and add the breasts to the top of the rice. Slice, and serve.

Truly great flavors, and a nice new take on serving something different on the table. Oh yeah, and the wild rice and mushrooms were a great pairing with the pheasant. I used the leftovers, believe or not, and made pheasant pot pies. Enjoy.

But let’s face it, we were on our own in the morning, and whether we wanted three bowls of fruity pebbles, or something warm on the stove, we were responsible for that. I am not sure what age it was before I got tired of eating cold cereal and really wanted a warm breakfast before heading out in the cold, but I turned to making things like eggs, bacon, and toast quite often. I would watch my dad make his breakfast on the weekends, and figured I could do the same. Eggs, as simple as they look to make, can be tricky to make especially if you are wanting them sunny side up, or over easy, or heck for that matter, scrambled.

It was not too long ago when I wanted to kick up the standard plain omelette, and give it a boost in flavor. That is when I thought of the Thai omelette, otherwise known as Kai Jeow. A Thai omelette is simple to make, but the importance in flavor here is the use of fish sauce, along with a bit of soy sauce. If you have never had a Thai omelette, well, now is your chance. This is comfort food through, and through.

Ingredients:

• 2 whole eggs, beaten
• 1/2 tsp fish sauce
• dash of soy sauce
• Chives, diced (optional)
• 1 tbsp Sriracha sauce
• Canola oil, enough to generously cover the bottom of your skillet
• Cooked rice, optional

Begin by adding the fish sauce and the soy sauce to the eggs. Beat them until they become foamy. Set aside.

Get a skillet onto the stove, add the oil, enough to shallow fry, and bring it up to a medium high heat. You will want the oil to begin to smoke a bit before adding the eggs.

Once the oil is heated, add the eggs. You will notice that they will begin to puff up a bit. This is normal. Continue cooking for about a minute or two. With a slotted spoon, lift the egg up. you should have a golden brown on the bottom side. Once golden in color, carefully turn over, cooking the other side. Once this side is cooked, remove the omelette with the slotted spoon, removing as much of the oil as possible.

To serve, fold the omelette over like a satchel, sprinkle with the chives, and most importantly, serve with the spicy Sriracha sauce. The great thing about this omelette is not only the flavor and texture, but it is a dish that you can serve with practically anything. You can even stuff it with ground meat such as pork or beef. Me? I like it served plain, dipping every bite into the Sriracha sauce. The subtle flavor of fish sauce, and the balance of spice really make this one a must make, any time of the day. Enjoy.

Let’s get started.

Ingredients:

• 2 whole boneless, skinless chicken breasts, cut into cubes
• 1 cup of plain yogurt
• 1 head of garlic, minced into a paste
• 2 tbsp grated ginger
• 1/2 tsp salt
• 6 large yellow onions, thinly sliced
• 1/4 cup of canola oil, plus 3 tbsp
• 1 whole cinnamon stick
• 1 large tomatoes, diced
• 6 whole cloves
• 3 whole Bay Leaves
• 1 tsp ground coriander seeds
• 1/2 tsp Caraway seeds
• 1/2 tsp nutmeg, grated
• 1/2 tsp cayenne powder
• 1/2 tsp garam masala
• 8 oz tomato sauce
• 1/2 tsp tumeric powder (for color)
• 3 Thai Bird chili peppers, stem removed, chopped
• 1/4 cup of craisins
• 1 bunch of cilantro, chopped
• 5 tbsp clarified butter
• 2 1/2 cups of Basmati rice
• large pot of boiling water
• salt

Sounds like a lot, right? Well, it is, but everything is well worth it in making this dish. So, lets begin by marinating the chicken, for at least 8 hours. To do this, combine one tablespoon of the garlic paste, and the ginger paste, the cup of yogurt, a pinch of salt, and the cubed chicken pieces. Seal in a plastic bag, giving it a good massage, and place in the refrigerator.

During this time, gather the rest of your ingredients, feeling free to slice, dice, and measure. There is nothing wrong with being prepared.

When you are ready to get this dish moving along, do the following:

Get a large skillet heated on the stove, along with a large pot of water, but lets not heat the water. Add the 1/4 cup of the oil into the skillet, and bring it to a medium-high heat. Add in all of the sliced onions, and lower the heat to medium. Give a nice stir, and let the onions begin to brown.

While the onions are cooking, add the rice to the pot of water, along with the cinnamon stick, cloves, and caraway seeds, along with about a teaspoon of salt. Give a good stir, and let the rice take on some of the flavor. Let the rice soak for about 30 minutes. Continue cooking the onions.

The onion process is going to take you about 25-35 minutes, keeping in mind that you want to stir, and stir frequently. The goal is to get the onions to caramelize, but at the same time get a certain crisp to them. When the onions have maintained this state, remove them from the skillet and place them on a paper lined plate, spreading them out, allowing them to drain, and crisp up a bit. Reserve the skillet for making the chicken mixture.

Strain the rice. Add a lot of water back to the large pot, and bring this to a boil. Salt the water, and place the strained rice, along with the other items we placed such as the cinnamon stick, etc, back into the boiling water, and cook for about 6 minutes, or until the rice is just slightly cooked through. The goal with this is to not overcook the rice, as we are going to layer the rice, along with the other items, and continue cooking the rice on very low heat. Once the rice has boiled for about 6 minutes, strain, and lay into a large dish, spreading out, and fanning if possible, to quickly cool.

As the rice cools, prepare the chicken mixture.

Take the same skillet you used to cook the onions, and add a few tablespoons of additional oil, bringing it to a medium-high heat.

Toss in two cloves, and the bay leaves, and let the sizzle for a minute. Next toss in the additional garlic and ginger paste, giving a quick stir. This process you want to go pretty quickly, almost like stir frying. Toss in the diced Thai chilies, and the chicken, with about half of the marinade. Give a good stir, and let the mixture reduce down. Once it reduces, add in the remaining dry spices, the craisins, as well as the tomatoes, and tomato sauce. Stir, and reduce down again. Remove the bay leaves and cinnamon sticks from the mixtures.

Now we are ready to layer the chicken biryani. To a large and heavy pot, I like to use my dutch oven for this one, add in about half of the clarified butter, swirling along the bottom, and sides of the pot.

To the bottom of the pot, add in a nice layer of the semi-cooked basmati rice. Next add a layer of the chicken mixture. Top that with some of the cilantro and fried onions. Repeat this process, eyeballing how much you have of each layer, until you have the last layer being the rice. Drizzle with the remaining butter, along the top, and on around the sides.

Cover the entire top of the pot with aluminum foil before placing the cover on top. The goal here is to not let any steam escape during the next slow cooking process.

So, to the stove, add the large pot and cook over very low heat for approximately 40-50 minutes. Once that time is up, remove from the burner, and let it rest for about 15 minutes before uncovering.

Prepare yourself. Remove the cover, and the foil, and as stated, prepare yourself for your house to be smelling so delicious. You get cinnamon off the bat, plus the clove, then the garlic and ginger. I am not kidding when I say that this simple dish is one that  you can keep out on a Sunday afternoon as your family will keep coming back for more.

Every bite is packed with great textures, and one where the aroma just hits your nose. The smell before eat bite is really divine. Enjoy.

It was not too long ago where I was contacted by a marketing firm to see if I was interested in marketing some product by a ranch in Texas. After doing my research, I was more than happy to sample some really fantastic product by Branch Ranch. I had a handful of ideas to use their delicious cuts of meat, and in particular, a great Filipino dish that I know everyone would enjoy, and especially my wife.

The Filipino dish is called giniling. Don’t let the name intimidate you. Consider giniling as being ground beef mixed with a handful of vegetables and spices that is served on top a bed of rice. Giniling is one of those dishes my wife loved when growing up. It was one of those dishes that once served, would be left out on the stove for her siblings to return to as a snack throughout the day. I will admit, I did the same, and this is a dish that is hearty, and full of great flavor, and is definitely worth returning to throughout the day, whether it be breakfast, lunch, or dinner.

Ingredients:

• 1 lb of premium ground beef (I used, and recommend Branch Ranch Ground Beef)
• 6 cloves of garlic, minced
• 1 large roma tomato, diced
• 1 medium yellow onion, diced
• 1/2 red bell pepper, diced
• 1/2 green bell pepper, diced
• 1 large potato, peeled, and cubed
• 2 carrots, peeled and diced
• 1 cup of frozen peas
• 1 tbsp fish sauce (patis)
• 1 tbsp soy sauce
• 1 tsp cracked black pepper
• 1/2 tsp salt
• 2 tbsp vegetable oil
• Cooked rice

Begin by adding your potatoes to a pot of water, bring to a boil, and set aside for about 5-10 minutes. During this time, brown your ground beef, and once fully browned, drain any access fat. Place the ground beef in a large bowl.

To the same pot you cooked your ground beef in, add in the oil and bring to a medium heat. Toss in your carrots, cooking for about 5 minutes. Next add in your onion and your garlic. Give a good stir, and continue to cook for a few minutes or until the onions become translucent. Drain your potatoes, and toss those into the pot along with the bell peppers, tomato, and the peas. Add in your cooked ground beef, the fish sauce, the soy sauce, and the cracked black pepper. Give this a good stir, cooking for a couple of more minutes.

To serve, scoop some rice into the bottom of a small bowl, pressing down to form a mold. Quickly turn the bowl over onto a serving plate and top with the giniling.

This Filipino ground beef dish is a must try. It packs some really great flavor from the array of vegetables alongside the taste of the fish sauce. This dish is great any time of the day, and is one of my favorites to be used at breakfast time. I hope you enjoy.