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  • Writer's pictureJust a Tad Salty


Updated: Sep 17, 2020

Whenever I see or prepare this dish, I am reminded of years past when as a young child, my paternal grandmother Apung Dora would take me to gatherings--- after an early morning Catholic mass to celebrate a town fiesta, or to pray for and remember a dearly departed. "Maki- pangadi tamu," she would summon. Since then, whenever I hear the word "pangadi," I always associate it with having breakfast with family and friends highlighted with Beef Giniling and freshly baked pandesal.

Beef Giniling is quick and easy to prepare. Another dish that is ready to enjoy in under 30 minutes. Beef Giniling is also used as a filling for empanadas or empanaditas.



1-pound ground beef

1 medium size carrot, peeled and diced

1 medium size potato, peeled and diced

½ cup green peas

1 medium size onion, chopped

6 cloves garlic (or more), minced

¾ cup tomato sauce

2 Tablespoons soy sauce

¼ cup raisins

½ teaspoon salt for seasoning (or more depending on your taste preference)

Freshly ground black pepper for seasoning

Oil for frying and sautéing



In a pan on medium heat, fry the potatoes in hot oil until cooked. Set aside.

In the same pan, add oil if needed. Once oil is hot, fry the carrots. Once cooked, set aside.

In the same pan, add oil if needed. Once oil is hot, sauté the garlic. Once aromatic, add the onions.

Cook the onions until tender.

Add the beef, breaking it into bits. Stir and combine with the garlic and onions.

Once beef is no longer pink in color, add tomato sauce and soy sauce. Mix until ingredients are well incorporated.

Set heat to low. Let simmer for 3-5 minutes. Depending on the fat content of your beef, it may have rendered at this time and there may be more oil in your pan.

Add the green peas. Combine with the beef mixture.

Season with salt and black pepper.

Turn off heat. You may add raisins at this point. Stir. The sweetness of the raisins balances the flavors of this dish.

Serve with pandesal, slices of bread or steamed white rice.

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