Pro Tips
**Chef's Tips & Troubleshooting:**
- Let meats rest after cooking so the juices redistribute for a more tender result.
- Sauté aromatics (garlic, onion) until fragrant before adding liquids — it builds a deeper flavor base.
- If a recipe calls for fresh produce, it matters — canned or frozen substitutes change the texture and brightness of the dish.
Cooking Tips
Slice beef against the grain for the most tender bite every time. Look for the long muscle fibers and cut perpendicular to them. For tough cuts like chuck or brisket, cook low and slow — low heat over a longer time breaks down collagen into rich, silky gelatin.
Ingredient Substitutions
Beef alternatives: For stews, pork shoulder or oxtail provide similar richness. For steaks, try portobello mushrooms or cauliflower steaks for a vegetarian twist. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Filipino-style Picadillo with Potatoes
Looking for an easy-to-make and budget-friendly dish that's full of comfort food flavors? Filipino-style Picadillo is ready in minutes and cooks in one pan plus it comes with two versions. Make it a soup or a hearty stew!
Instructions
- Get a pan - medium heat and warm up oil. Add onions and garlic and Cook it until limp.
- Add ground beef and cook, breaking to pieces with the back of a spoon, until golden at the edges. Drain excess fat, if any.
- Add fish sauce and cook for about 1 to 2 minutes.
- Add in tomatoes and cook, mashing them with a spoon until softened and release juice.
- Add water and Bring it to a boil. Lower heat, cover and cook for about 10 to 15 minutes or until beef is cooked through.
- Add potatoes. Cover and continue to simmer for about 3 to 5 minutes or until tender.
- Add salt and pepper to taste. Serve it while it's hot.
- Get a pan - medium heat and warm up oil. Add onions and garlic and Cook it until softened.
- Add ground beef and cook, breaking to pieces with the back of a spoon, until it gets lightly browned. Drain excess fat, if any.
- Add fish sauce and cook for about 1 to 2 minutes.
- Mix in tomato sauce and crushed tomatoes.
- Fold in water and Bring it to a boil. Lower heat, cover and cook for about 10 to 15 minutes or until beef is cooked through.
- Fold in potatoes, carrots, raisins. Cover and continue to simmer for about 3 to 5 minutes or until tender.
- Add green peas and olives.
- Keep cooking until sauce is reduced and thickened. Add salt and pepper to taste.
- Cut the potatoes and carrots in uniform sizes to ensure even cooking.
- Nutritional info is based on the stew version.
Kitchen Tools We Recommend
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Pro Tips & Troubleshooting
- Let meats rest after cooking so the juices redistribute for a more tender result.
- Sauté aromatics (garlic, onion) until fragrant before adding liquids — it builds a deeper flavor base.
- If a recipe calls for fresh produce, it matters — canned or frozen substitutes change the texture and brightness of the dish.
Cooking Tips
For tough cuts like chuck or brisket, cook low and slow — low heat over a longer time breaks down collagen into rich, silky gelatin.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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