This Filipino food is good. It may make you sing.


This Filipino food is good. It may make you sing.

Cooking was not the choice of the Wilma consul when she grew up. She grew up in the Philippines and lost her father when she was five. A few years later, her mother worked long hours for her four children and commissioned her second child to cook for her family.

“My sister has to go to school all day,” the consul recalled. She and her two younger brothers went to school in the afternoon. “I left to cook, and went public, and basically cooked for the whole family.”

Every morning, go to market to buy consular called ji nissan jilin (Ginisang Giniling) (Spanish cuisine picadillo name in the Philippines, migrated to many former colonies) meat dishes, tomatoes and other ingredients.

Jump to the recipe.

This is a simple stir-fry that her mother taught her. She would make lunch for her brother and herself, and there would be leftovers.

It was unusual for the consul to enter the kitchen as a little girl – her father died young. But, she says, girls in the Philippines often learn to cook early. And consular chores are not confined to the kitchen. She also does housework. Her sister will help – but not her brother.

Her experience is almost the norm for girls around the world. According to a 2016 UNICEF report, girls between the ages of five and fourteen spend four to nine hours a week helping their parents do housework — 40 percent more than boys of the same age.

Cooking and cleaning the house seem to be the most common trivia – two-thirds of girls do it. The next most common trivia is for family shopping, fetching water or firewood, washing clothes and taking care of siblings.

Senior statistician at UNICEF, the report’s author Claudia. “It’s a universal reality,” said Claudia Cappa. But “this is more common in developing countries”. In three African countries, particularly the gender gap – somalia, Ethiopia and Rwanda is considered to be countries with high levels of girls’ participation in household chores: 5 to 14 years old girl, more than half of the people spend at least two hours a day doing housework.

“We disproportionately burden girls,” said Anita Raj, director of the center for gender equality and health at the university of California, San Diego.

This is largely because the role of children is often reflected in the gender roles in the family, raj said. “the girls are going with their mothers to be mothers, and the boys go with their fathers. In most countries, “women do more housework”. So their daughters followed suit.

This early gender difference has a long-term negative effect on girls.

“This time, take them away from school, socialize with other girls, and think about their future,” kappa said.

The consul may be concerned. She was proud to help her mother, a single mother, struggling to provide four children. But the consul was resentful at the time. “I just want to play,” she said.

Despite her daily chores, the consul said she performed well in school. Her achievements made her mother proud. But many parents in developing countries do not care about their daughter’s academic achievements. They just want them to marry and support their families. ‘housework prepares them,’ Mr. Kappa said. “Girls are forced to think that this is their role in the family and that is their intention,” she said.

That’s why girls drop out of high school in many countries. “If families think there is no value for girls going to school, they will decide to let the girl out of school,” said kappa.

Not so with the consul. In fact, she says mom puts education first. Despite the family’s financial difficulties, she sent her daughters and sons to private schools to ensure they could find work and be independent. They did, including the consul.

After the family moved to the United States, the consul received a master’s degree in journalism and went to a food school. The 52-year-old consul is working as a journalist and a private chef. When she cooked for herself, she often made picadillo, the little girl’s dish. “It’s my favorite food,” she said. Her mother was gone, too, and it reminded her of home, “taking care of her family,” she said. “I really like this dish, it’s a combination of my childhood and my culinary vision, how to eat healthy without sacrificing traditional tastes.

One day, she wanted to teach her mother’s Piccadilly recipe to her niece and two teenage nephews, who lived in California. “It’s Filipino,” she said. “it’s easy to cook.” “This is what they got from their grandmother Lola.”

Picadillo (Ginisang Giniling)

This recipe is provided by the Wilma initiative. She calls it a “healthy turning point”, a popular meat dish in Spain that has led to former colonies such as Cuba and the Philippines. (his name is Ginisang Giniling, which means “Fried meat.”)

Today, the consulate made some adjustments – organic vegetables, Turkish meat, not pork or beef, and edamame instead of peas for this comfort food. “I blended our Filipino cooking style with the French technology I learned from school,” she says. “When cooked, the meat is similar to American Sl Joe Joe, but the taste is really Filipino.”

1 tablespoon olive oil

2 cloves of garlic, crushed and chopped.

1 medium yellow onion, diced.

1 medium tomato, cut.

4 tablespoons fish sauce

1 pound ground Turkey (or chicken)

2 teaspoons worcestershire sauce.

1 cup water

From 3 to 4 stems of thyme.

Bay leaves, dry or fresh (or 2, depending on your taste)

3 cilantro stems

1 celery stalk, cut in half.

3 medium potatoes, yukon or red, skin cut.

Four little carrots, cut.

1 medium red bell pepper, cut.

1 15 ounces of ketchup.

1 cup of edamame

1 cup raisins, black or gold (dried cranberries)

Heat the olive oil in a large saucepan or pan until the oil starts to shine. Add the garlic. Cook until it turns brown.

Add the onion and fry until translucent.

Add tomato and 1/8 cup of water. Cover and cook for 3 minutes. Gently open the tomato with a wooden spoon and crush it.

When the water almost evaporates, add the fish sauce and dry. Enjoy the aroma.

Add the minced meat and separate it with a spoon. Add the worcestershire sauce and add the remaining water. Add thyme, bay leaf, coriander and celery. Cover and bring to a boil.

Reduce the heat to medium. Add potatoes and carrots. Cover the pot until tender.

Add bell pepper and cook for 2 minutes.

Add tomato sauce. Stir, cover and simmer for 2 to 3 minutes. Stir again and lower the heat to medium level.

Add raisins and edamame. Stir, cover, and cook for 2 to 3 minutes until all the vegetables are soft and the taste is together. Add the remaining fish sauce (2 TBSP) and stir.

Turn the heat up and boil (just a few seconds). Once it boils, turn off the heat and cover. Serve with brown or red rice.


Cut less, make a medium die, not a small one. Make sure potatoes, carrots and green peppers are the same size – they’ll look better.

In Filipino cooking, fish sauce is called patis and is used as a salt substitute (almost every meal is served as a seasoning). The consul suggested using the Philippine brand recipe, but in a pinch, Vietnam or Thailand would do it.


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