Filipino Picadillo (Giniling na ‘Baka’) – By Chef Dee Dimla

1 minute read

A Filipino home classic reimagined with Maia Farms’ oyster mushroom pea-based Ground™. This plant-forward take on picadillo (giniling na “baka”) brings the same sweet-savoury balance of carrots, peas, and raisins simmered in a rich tomato base—with a sustainable twist that’s clean-label, nutrient-rich, and made to perform.

Level

Medium

Total

40 minutes

Active

25 minutes

Servings

6–8 servings

Ingredients

1 jumbo carrot, diced (275g)
½ yellow onion, diced (150g)
1 medium russet potato, diced
2 Roma tomatoes, diced (200g)
½ cup raisins
1 cup frozen peas
2 cups beef broth
3 tbsp light soy sauce
1 sheet nori, cut into thin strips
5 dashes Maggi (liquid seasoning)
3 tbsp canola or vegetable oil
100g Maia Farms CanPro Ground™ (maiafarms.com)
Salt and pepper to taste
Steamed white rice, to serve

Cook's Notes

Maia Farms’ oyster mushroom pea-based Ground™ offers a hearty, umami-rich alternative to beef—ideal for classic Filipino dishes like giniling. Its clean-label, nutrient-dense profile brings modern nutrition to timeless comfort food without losing flavor or authenticity.

Directions

Watch how to make this recipe.

Sauté base: Heat a large pan over medium heat. Add 2 tbsp oil, then sauté onions and potatoes until onions are soft and potatoes are lightly browned.
Add vegetables: Stir in tomatoes and carrots. Cook for about 3 minutes until tomatoes soften and begin to caramelize slightly.
Deglaze and season: Add soy sauce, liquid seasoning, and 1 tbsp oil. Scrape the bottom of the pan to release any browned bits.
Add Maia Farms CanPro Ground™: Stir until evenly coated and cooked through—no dry spots remaining.
Incorporate flavor: Add nori strips, peas, and raisins. Cook for 2 minutes. Transfer the mixture to a bowl and set aside.
Simmer broth: In the same pan, pour in beef broth and simmer for 5 minutes.
Combine and serve: Pour broth over the cooked mixture. Serve hot with steamed white rice.