Comments on: Beef Salpicao a la Marketman and Various Other Versions…

By: Sheryl

Sheryl — Sun, 23 May 2010 01:59:04 +0000

I made your version of Salpicao tonight…very tasty!! Your blog’s always a source of inspiration for great food! I put Australian sherry in mine tonight…turned out super well! Thanks!

By: Ky

Ky — Thu, 04 Feb 2010 05:28:58 +0000

I loved the salpicao that they serve in Tender Bobs at Greenhills branch. Very tasty, be sure to make them cook it in medium rare – medium!:)

By: almanna

almanna — Sat, 29 Aug 2009 07:46:44 +0000

What’s salpicao? :-/

By: Anton A.

Anton A. — Thu, 07 May 2009 03:15:22 +0000

this all sounds great!!! But the best comes from SAN Mig bar and resto. I can’t believe no one has said it. La Copa was great too must have their Caesar salad. I’ll try the last recipe in a bit. THANKS!!!

By: Tuna Salpicao : A Scientist in the Kitchen

Tuna Salpicao : A Scientist in the Kitchen — Wed, 04 Mar 2009 09:33:05 +0000

[...] Here in General Santos City, tuna come in all slices. I’ve mentioned about the crazy cut tuna before. You can also get tuna cubes and the more expensive sashimi cut. Tuna’s a great substitute for pork or chicken as it is really meaty and when cooked right, it tastes like the real thing, too. Got some tuna cubes? Try this version of salpicao – either for pulutan or with rice. For the recipe, I turned to Marketman’s beef salpicao and used tuna instead. [...]