From Portuguese to Filipino comfort food: Beef Salpicao recipe
MANILA, Philippines — Did you know that Beef Salpicao originated from Portugal?
Yes, it boasts of a Portuguese descent, but, like other foreign dishes that have become a favorite of Pinoys, this dish of cubed beef with garlic and Worcestershire sauce now has a Filipino version.
Here is a recipe from Home Foodie and the San Miguel Pure Foods Culinary Center.
Beef Salpicao
Ingredients:
1/2 kg. Monterey Beef Tenderloin, cubed
1 tbsp. hot sauce
3 tbsps. liquid seasoning
3 tbsps. Worcestershire sauce
1 tsp. pepper
1/3 cup Dari Creme Classic
16 cloves (70 grams) garlic, minced (1/3 cup)
1 pc. (5 grams) finger pepper (siling haba), sliced, for topping (optional)
Procedure:
1. Marinate beef in hot sauce, liquid seasoning, Worcestershire sauce, and pepper for about 5 minutes. Drain and set the marinade aside.
2. Heat margarine in a pan. Sauté garlic over moderate heat until golden brown. Remove half of the garlic from the pan and set aside.
3. In the same pan, add beef and continue sautéing over high heat until beef turns brown. Add marinade and simmer for another minute.
4. Transfer to a sizzling plate or serving platter and top with reserved toasted garlic and sliced finger pepper.
*Makes 4 to 6 servings. (Yield: 2 cups/1/2 cup per serving)
