Probably watched 15-20 different Salpicao recipes the past week and felt that this was closest to the one I ate at a steakhouse in Greenbelt that already closed a few years ago. Tried it today and definitely did not disappoint! Received perfect marks from the picky eaters here at home and I wished I cooked 1kg more! Some changes I did: - 25 cloves of garlic instead of 10 (because the Salpicao I had before had that toasted garlic taste in every bite. Plus I needed some for the garlic rice that went with the dish. - skipped the "lightly brown the beef" portion as I wanted medium to medium-well doneness for my tenderloin. Had some sauce left so this recipe could've probably accommodated around 750g of tenderloin. Thanks for this awesome recipe, Karen!
Ask ko lng po ilang mins. Estimate yung beef on high heat sa 2nd round? I think the texture is closest to my favorite beef salpicao in Bacolod (Jaimie’s) 👍🏻
Hello pooo! Ask ko lang if ok lang po ba if pork? Wala po kasi mabiling beef ee. Saka ano po pwd ipalit dun sa liquid seasoning? Thank youuu! Mukha pong masarap itong recipe nyo at madaling sundan. Hirap lang magbili ng ingredients ngayon.
hindi ko pa po na-try ang pork. if ma-try mo po, pa-comment po ulit how’s the taste. kung walang knorr seasoning or savor, pwede naman po ordinary soy sauce.
alternative for worcestershire po is pwedeng soy sauce + ketchup. Pang dagdag lang po ng flavor kaya ako naglalagay,optional naman po kung wala ok lang din po 😊
Spead Love Not Hate Yes po just double the measurements of all the ingredients or pwd po mas madami garlic and soy sauce. depende po sa gusto nyo na lasa 😊
