Comments on: Hanger Steak with a Tamarind, Soy & Balsamic Marinade a la Marketman

By: Marketman

Marketman — Tue, 14 Jun 2016 12:36:29 +0000

Wella, yes, prepared bottled thai tamarind paste should work, though it might be a bit sweeter than homemade, so make some adjustments there. But it should work.

By: Wella

Wella — Tue, 14 Jun 2016 07:55:49 +0000

Hi MM! Will prepared tamarind paste yield similar results? Thanks!

By: jay

jay — Mon, 13 Jun 2016 06:19:09 +0000

oh cool S&L it is. :)

thanks MM!

By: Marketman

Marketman — Mon, 13 Jun 2016 04:29:28 +0000

jay, I am not sure if they sell this cut locally, or maybe you’ll have to go to places with whole carcasses and point it out (google it to find out exactly where it comes from). I got this hanger/onglet from S&L Fine Foods, on Yakal Street, it’s imported (as most beef is in the Philippines) but it’s a reasonably priced cut compared to say snazzier steaks like sirloin or tenderloin.

By: jay

jay — Mon, 13 Jun 2016 01:37:27 +0000

Hey MM! what do i tell Mr. Butcher in the Philippines? i am not sure if he knows what Hanger steak is. much less an Onglet hahahhaa!

do i tell him its for bistek but thicker?

By: Footloose

Footloose — Sat, 11 Jun 2016 15:20:04 +0000

This is a welcome change from the default squeeze of calamansi which is hard to beat although tamarind paste has the advantage of thick clinging consistency. I saw pyramids of tamarind balls in my town’s wet market as a kid but don’t recall ever seeing mother buy them. She invariably used mature but still green tamarind as souring agent for our sinigang. It seems that neighbouring countries use them more frequently in their cuisines, in satay sauce for example and fried potatoes with tamarind glaze. It’s available here already prepared and ready to use, all de-seeded and strained, ever so convenient in the perpetual absence of calamansi.

By: tsitsirya

tsitsirya — Fri, 10 Jun 2016 03:41:12 +0000

This meat plus wine equals Perfect! Now I’m hungry O.O

By: Natie

Natie — Thu, 09 Jun 2016 13:08:41 +0000

Oh, man!! I am such a carnivore! This looks so good…