MENUDO GINILING

Menudo ginning

MENUDO GINILING

#SIAintheKitchen

I remember eating menudo giniling as a kid. It’s a nice and hearty Filipino dish consisting of minced meat, potatoes, red pepper, raisins, and carrots all swimming in a savoury tomato sauce. It usually has bits of liver in it and I’ll admit, I used to pick those parts out when I was a kid. Now that I am older, I’ve decided to make my own version of it, without the chunks of liver in it!

Menudo giniling is a very economical dish to make. Ground beef or pork is easily accessible in any grocery market as well as the vegetables and ingredients to make the sauce. If you want to be super traditional, feel free to source some fresh liver. I like to take a shortcut and use liver spread/pate in place of the sliced liver. IT doesn’t compromise the flavour and actually acts as a thickening agent for the sauce. In this case, I would cook it as the way as I have made it in order to prevent the sauce from being too thin.

Either way, serve this with a scoop of white rice - it’s a must! It also makes for great leftovers and fried rice the next day as well.

MENUDO GINILING - makes 6 - 8 servings

  • 3 tbsp vegetable oil

  • 1 small onion, diced

  • 6 cloves garlic, minced

  • 1 lb lean ground beef

  • 1 large yellow potato, diced

  • 1 large Asian carrot (or 3 regular-sized carrots), peeled and diced

  • 1 red bell pepper, stem removed, diced

  • 2 tsps fish sauce

  • 1 tsp kosher salt

  • 2 cups tomato sauce

  • ~6 cups water

  • 1/2 cup liver spread

  • 1 cup raisins

  • freshly ground pepper

  1. In a large wok, heat the vegetable oil until hot and glistening over medium-high heat.

  2. Add in the chopped onion and garlic and saute until fragrant and some colour begins to appear on the garlic, about 2 minutes.

  3. Add in the ground beef and brown. Cook until most of the meat is browned, about 4 - 5 minutes.

  4. Add in the potatoes, carrots, salt and fish sauce. Pour in the tomato sauce and enough water to cover the vegetables to ensure that it all cooks evenly. Cover and bring to a boil. Lower the heat to medium-low and allow the vegetables to cook, about 5 minutes.

  5. Stir in the liver spread into the sauce and mix until thoroughly combined into the sauce. The sauce should thickened up significantly. Add in the chopped red peppers and raisins and season with a generous amount of freshly ground pepper. Cook for another minute. Turn off the heat and serve with white rice.

ASIAN, FILIPINO, MEATStephanie Siamenudo giniling, menudo, recipe menudo giniling, filipino food, filipino recipes, easy filipino recipeComment