Filipino-Style Picadillo Soup

  • Yield:6 servings
  • Time:
    42 mins show details

This isn't the Malaysian picadillo I grew up with, but I've come to love how Filipinos transform this dish into something entirely their own. The Filipino genius lies in making it soupy — all that aromatic broth means you can stretch one pot to feed many over steaming rice. It reminds me of the way we Malaysians approach curry — it's not just the meat, it's the kuah that makes the meal.

Tags: Filipino, soup, main dish, Asian

Ingredients

  • 2 tablespoons
    olive oil
  • garlic, minced
  • 1
    onion, diced
  • 1 pound
    ground beef
  • 2
    tomatoes, chopped
  • 4 cups
    water
  • 1
    potato, cubed
  • 2
    beef bouillon cubes
  • 2 tablespoons
    fish sauce
  • 1 cup
    mixed vegetables, frozen or fresh
  • salt and pepper, to taste
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Equipment

  • large pot

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Preparation

  1. Heat the oil in a large, heavy-bottomed pot over medium-high heat.

  2. 4 mins

    Add the onions and garlic, cooking until the onions turn translucent and fragrant, about 4-5 minutes. (Don't rush this step — proper aromatics are the foundation of good flavor.)

  3. 5 mins

    Add the ground beef, breaking it apart with your spoon, and cook until completely browned, about 5 minutes.

  4. 3 mins

    Stir in the chopped tomatoes and cook until they break down and become saucy, about 3 minutes.

  5. Pour in the water, then add the cubed potatoes, bouillon cubes, fish sauce, mixed vegetables, salt, and pepper. Stir to combine.

  6. 30 mins

    Bring the mixture to a rolling boil, then reduce heat to low, cover, and simmer for 30 minutes until the potatoes are fork-tender and the flavors have melded.

  7. Taste and adjust seasoning. Serve hot, ladled over steamed jasmine rice.

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