A quarter kilogram of ground beef can feed four people. The secret? Add vegetables and quail eggs. Try this 15-minute ground beef and quail eggs for dinner tomorrow!
I got the idea for this dish from a popular ulam (main dish) served in Filipino carinderias (eateries). It is basically Filipino menudo except that it is made with ground meat. In carinderias, the dish is usually garnished with hard-boiled chicken eggs which serve as an inexpensive extender. The size of the quail eggs seemed to me to be more appropriate for ground meat. A dozen quail eggs for a quarter kilogram of ground meat were just right.
This is an old recipe originally published in June of 2006. I needed to reformat the recipe to comply with today’s web standards so I figured I might as well cook the dish again and take new photos.
I took the photos with my iPhone. Truth is, I’ve been using my iPhone to take food photos for the blog for the past week. It’s just too hot to bother with the heavy dSLR and the just-as-heavy tripod on which it is mounted. The heat index in the Philippines is reaching the high 40’s and transporting photo gear to the kitchen isn’t an exciting thought. As my daughter, Sam, would say, “I can’t even…” Right. I promised myself though that these will be the last set of iPhone photos for the blog.
So, what’s the difference between this updated recipe and the old one? Not much. I halved the recipe and, instead of tomato paste, I used half a can of diced tomatoes in addition to a cup of chopped fresh tomatoes. I added peas too. And, to garnish, instead of basil, I used parsley. Other than that, it’s all the same. Some recipes are so good there is no need to fool around with them.
15-minute Ground Beef and Quail Eggs Dinner
Updated from a recipe originally published in June 11, 2006.
Peel the potato and cut into half-inch cubes.
Peel the onion and chop.
Peel the garlic and mince.
Chop the tomatoes.
Heat the cooking oil in a wok or frying pan. Spread the beef in the hot oil and allow to brown before stirring and breaking up clumps. Cook until no pinkness is visible.
Add the chopped onion, minced garlic, chopped tomatoes and oregano. Sprinkle in half a teaspoon of salt, a quarter teaspoon of pepper and all of the sugar. Saute until the vegetable start to soften.
Pour in the canned tomatoes.
Stir in the potato cubes. Stir. Cover and simmer just until the potatoes are done.
Taste. Add more salt and pepper, as needed.
Add the quail eggs and peas. Stir. Cover and simmer for another minute.
Taste one last time and adjust the seasonings before serving.