Carb Smart Manila Style Turkey Stew
with Jammy Eggs and Crispy Shallots
This recipe pulls heavily from Filipinx dinner time staple known as "Giniling," you will find both familiar and homey flavors in this stew. Traditionally served with steamed rice, this carb smart version opts instead to skip the starch in favour of doubling up on protein with the addition of jammy boiled eggs!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Turkey
2 unit(s)
Egg
(Contains: Egg)
113 g
Mirepoix
1 unit(s)
Russet Potato
56 g
Green Peas
2 tbsp
Beef Stock Powder
(Contains: Soy, Sulphites May contain traces of: Egg, Fish, Milk, Mustard, Sesame, Wheat)
4 tbsp
Tomato Sauce Base
(May contain traces of: Egg, Fish, Milk, Mustard, Sesame, Wheat, Crustaceans, Soy, Sulphites)
1 tbsp
Fish Sauce
(Contains: Anchovies May contain traces of: Egg, Fish, Milk, Mustard, Sesame, Wheat, Crustaceans, Soy, Sulphites)
1 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat May contain traces of: Egg, Fish, Milk, Mustard, Sesame, Wheat, Crustaceans, Sulphites)
28 g
Crispy Shallots
(Contains: Wheat)
1 tbsp
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Milk, Mustard, Sesame, Soy, Sulphites, Tree nuts, Peanuts)
Not included in your delivery
0.06 tsp
Salt*
¼ tsp
Sugar*
0.06 tsp
Pepper*
½ tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Using a spoon, lower eggs into the boiling water, then reduce heat to medium-high.
- Cook for 7 min for a runny yolk or 9 min for a set yolk.**
- When eggs are done, drain and rinse under cold water for 30 sec, until cool enough to peel. Set aside, still submerged in water.
- Meanwhile, heat a large pot over medium-high heat.
- While pot heats, peel, then cut potato into 1/4-inch pieces.
- When the pot is hot, add 1/2 tbsp (1 tbsp) oil, then turkey and mirepoix.
- Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.**
- Add potatoes, Cream Sauce Spice Blend, beef stock powder, peas, tomato sauce base, fish sauce, soy sauce, 1/4 tsp (1/2 tsp) sugar and 1 3/4 cups (3 1/2 cups) water. Stir to combine.
- Bring to a boil over high, then reduce heat to medium.
- Cover and cook stirring occasionally until potatoes are tender, 8-10 min. (TIP: If you prefer a thicker stew, simmer without a lid for a few extra minutes, if desired. If you prefer a thinner stew, add additional water 1/4 cup at a time, if desired)
- When stew is almost done, peel then halve eggs. Season with salt and pepper.
- Divide stew between bowls.
- Top with eggs.
- Sprinkle crispy shallots over top.
If you've opted to get turkey, cook it in the same way the recipe instructs you to cook the beef.**
