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: 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.

By: juls

juls — Sun, 19 Oct 2008 10:23:57 +0000

the best beef salpicao i’ve tasted so far is from PEPE’s in Bacolod….

happy masskara everybody!

By: al yasko

al yasko — Sun, 19 Oct 2008 06:27:43 +0000

A cast-iron skillet, hot as it can get… check. Good olive oil… check. Lots of garlic… check. Good beef… check (I use tri-tip, sliced against the grain, seasoned well with kosher salt and fresh ground black pepper, seared then removed from pan). Splash of good sherry to deglaze pan and reduce… check. Splash of veal or chicken stock… check. Return beef to pan, reduce the liquid to desired consistency, splash of Worcestershire or Maggi or Knorr, finish with bit of butter… eat!

By: chrisb

chrisb — Sat, 18 Oct 2008 14:41:31 +0000

The best tip I can give is to think of heat (fire from the stove not from chili peppers) as an ingredient- it will affect flavor and texture if you add too much or too little. So the “amount” of heat always has to be just right.

By: MikeW

MikeW — Thu, 16 Oct 2008 14:22:42 +0000

Great timing! This is a dish I’ll definitely try.

A market down the street (New Jersey, USA) is having a sale on beef loins — free-range beef at a fifth the price of the flavorless factory-farm beef. Time to fill the freezer.