Tidtad Baca

Preparation info
  • Serves


    Appears in
    Memories of Philippine Kitchens

    By Amy Besa and Romy Dorotan

    Published 2006

    • About

    This is another one of Marc Medina’s family recipes.


    • ¼ cup canola oil
    • 1 medium onion, chopped
    • 4 garlic cloves, chopped<


    1. In a large saucepan over medium heat, warm the oil. Add the onion and garlic and sauté until softened and translucent, about 5 minutes. Add the ground beef, raise the heat to medium-high, and cook, breaking the meat up with a fork, until the meat browns, about 5 minutes. Add the fish sauce.
    2. Spread the kamias over the top of the meat, reduce the heat to medium-l