Giniling means ground, or ground meat; it is also synonymous to this particular dish of ground pork or beef.
I can’t remember anymore the exact measurements I used for this, but I really only need to know the ingredients–apologies for that. But they are easy to estimate, so what I’ll list down here would be a rough estimate.
olive/vegetable oil for sauteing
4-5 cloves garlic (minced)
1 large red onion (minced or julienned if you’re feeling lazy!)
2 capsicums (thinly sliced)
400g ground beef
3-4 large tomatoes (sliced)–should be enough to yield enough liquid to cook the potatoes in
1 – 1 1/2 cup diced potatoes
1 medium-sized or large carrot (diced)
salt & pepper to taste
1/3 cup garden peas
1/4 cup raisins (optional)
bay leaf (optional)
tomato puree (optional)
1. Saute garlic and onion.
2. Add the chilli and capsicum to fry.
3. Add the ground beef until rendering.
4. Add tomatoes. Cover and wait until the juice runs.
5. Add the potatoes. Then the carrots. Cover and wait until they’re cooked.
6. Season with salt. If you want to add Thai/fish sauce, you may as well.
7. Add the peas, then raisins.
8. Season with pepper.
9. If you want the stew to be more tomato-ey, add some tomato puree.
Serve with rice.