Comments on: Marinated Bistek Tagalog a la Marketman

By: crisiboy

crisiboy — Tue, 10 Jul 2007 13:16:13 +0000

super yummy!

By: pia

pia — Thu, 31 May 2007 01:08:55 +0000

had some porkloin and thought i’d cook bistek tagalog except im using pork. ;P
good thing i saw ur blog.really helpful and easy to follow. I used kalamansi (from my in-laws tree) and kikoman. the kikoman changes the taste a bit.
I agree that a longer marinade time will make it tastier. coz the sauce didnt seep in as much as i wanted it.
next time mas masarap na following ur advise. :)

i’ll serve it wid sinangad and fried sweet potatoes.

By: ykmd

ykmd — Fri, 12 Jan 2007 16:57:55 +0000

Hi Jacqui, we were out of town for several days, but we are now back home (yay!) and so I checked the fridge… the brand name is “Manila Gold”. I also have Maggi Calamansi seasoning liquid (I don’t like it, the taste changes after a while) and McSpice Calamansi powder with chili- this I use when baking salmon or tilapia fillets, and it works pretty well (although I still prefer the more authentic flavor of the frozen kind)! Hope you’ll find it! :)

By: allen

allen — Thu, 11 Jan 2007 10:33:46 +0000

My tito used to cook this and served it with fried potatoe disks. Yummy!!!

By: Jacqui

Jacqui — Wed, 10 Jan 2007 21:01:30 +0000

Thank you very much, MM, ykmd, for the tips. So far, the only kalamansi juice I’ve seen sold in the Asian stores are the concentrate variety with honey. I’ll check out the little packets of kalamansi this weekend. ykmd, I hope you can remember the brand. :)

By: lojet

lojet — Wed, 10 Jan 2007 16:51:33 +0000

I use lime, sometimes a mixture of lemon and lime. An extra squirt of lime wedges just before eating gives it a fresh citrusy flavor too. I have tried the frozen, bottled and even powdered calamansi but I prefer fresh citrus. I am thinking of using balsamic vinegar to marinate and squirt fresh lime or lemon before serving next.

By: ykmd

ykmd — Wed, 10 Jan 2007 06:49:33 +0000

One of my easy-to-prepare favorites! Jacqui, calamansi juice is also already available frozen in small plastic packets (about the same size as those (plastic?) catsup-containing thingies. There are a dozen or so packets in each pack. The brand name escapes me right now, but try looking for it in the Asian grocery nearest you. I was so excited to make this discovery (fairly recently)… so now we can finally have patis and calamansi, toyo at calamansi etc. sawsawan again! And the packet size is very convenient as well.

By: chinkee

chinkee — Wed, 10 Jan 2007 05:34:31 +0000

What I do is fry the beef a bit before sauteeing in lotsa lotsa onions to seal in the flavors and give it a bit more “texture”. It’s perfect on weekends with smokin’ hot rice and sweet ripe mangoes for dessert. Sarap! Thanks for the post MM, will definitely cook this ASAP!

By: Marketman

Marketman — Wed, 10 Jan 2007 05:18:50 +0000

Jacqui, I got used to the taste of lemons. It has a cleaner sweeter taste than kalamansi. But I understand that Filipino stores in the U.S. sell botled kalamansi concentrate, that might taste more like the real thing… And yes, I think that naturally defrosted meat tastes better and is less tough than microwave defrosting…but I have no scientific proof of that!

By: Jacqui

Jacqui — Wed, 10 Jan 2007 05:03:44 +0000

And when defrosting or thawing food from the freezer, does it make a difference on the taste when thawed in a microwave or on a stovetop? (questions only a novice trying-hard cook will ask!)