A few months back, I asked people how do they call this dish with ground meat, diced potatoes and carrots, and is cooked in tomato sauce. May of my respondents said it is called Picadillo. Then one weekend, my ILs went out of town and I was left to man the kitchen. I asked my friends what can I do with the ingredients I have and Kat suggested Picadillo Soup. I was not able to make it then because we just cooked the dry version. So here it is now.
What you need
1/2kg ground lean meat (pork or beef)
2 1/2 cups diced carrots
2 1/2 cups diced potatoes
6 stalks of pechay (chinese cabbage)
1 medium pouch tomato sauce (250ml)
1 medium onion, sliced thinly
4 cloves garlic, minced
1 1/2 cup water
pinch of salt
pinch of pepper
What to do
Heat the pan or a wok. When it is hot, put the ground meat and cook until its juice comes out. Set aside, leaving the juice. Use the juice to cook the onion and garlic. Mix the ground meat, carrots and potatoes. Add tomato sauce then water. Cover and bring to boil. When the carrots and potatoes are already tender, add the pechay then season with salt and pepper. Simmer for about 3 minutes and serve.
I and the two girls are the only ones who enjoyed this variation of the usual dry Picadillo. Hubby still prefers it that way and no matter how hard I stressed that the soupy consistency was intended, they seem not to get it. It felt like they think I simply overshoot the water thus, the soup. x.X Will I cook this again? Yes, this time I will probably add more spices like bell pepper and more oregano. Maybe I can also use some rosemary and thyme.