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

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. [...]

By: Gay

Gay — Mon, 29 Dec 2008 10:12:03 +0000

Am cooking salpicao in a few minutes, but I’ll use tuna instead. Hope it turns out well.

By: dragon

dragon — Sun, 19 Oct 2008 23:49:01 +0000

Hi MM, am back after 4 weeks in sunny (NOT!) Scotland…

Salpicao: one of life’s simple pleasures..served with either garlic fried rice or garlic bread (good for the heart!).

My version: cut beef (usually tenderloin) into 1/2 inch cubes, marinate in knorr (not maggi–it lacks the smokiness of knorr)/worchestershire/freshly ground black pepper/minced garlic for about 15-20 minutes (no more, otherwise, beef will toughen). Transfer to colander to drain but reserve marinade. On a hot pan, with butter/olive oil mix, sear beef in batches. Halfway through cooking the last batch, throw in more minced garlic and the rest of the batch to reheat. Serve.