BEEF SALPICAO FILIPINO CLASSIC

Today's featured dish is a  Filipino dish cooked and served traditionally as main menu or viand or as an appetizer served with beer or wine during special occasion. Well the word "Salpicao" varies in usage and meaning from different region across the world, like in Portugal, Salpicao means sausage made of beef meat and in Brazil, they mean salad containing beef as part of the main ingredient. In the Philippines, when we say Salpicao, we basically mean, beef braised to attain perfect tenderness  and fried or sauteed in garlic and some seasoning. And then topped with crispy garlic to conclude the perfect dish. I will show you how I do my version and hope you try one for yourself too!

INGREDIENTS:

1 Kilo Bottom Round Beef - I use this part but make sure you are able to cut the meat across the grain and remove those connective tissues to make the meat more tender when braised
3-5 Cloves of Garlic minced or more depending on your garlic addiction ( I'm a self proclaimed garlic addict), I use plenty of it, it's healthy anyway
2-3 Tbs of Worcestershire Sauce
2 Tbs Soy Sauce
1 Table spoon brown sugar
Salt and pepper to taste
1 liter beef stock
Water and cornstarch 
Oil for frying

PROCEDURE:

1. In a pan, put some oil and fry the garlic until brown and crispy ( do not burn the garlic as it'll ruin the taste of your dish). Set aside
2. On the same pan, saute garlic until it's partially cooked then add the beef.
3. Pour in the beef stock and let it simmer for about an hour over low heat. (you can use pressure cooker but make sure it's not overcooked, you don't want to end up cooking a corned beef right?)
4. Once the meat is tender, season with Worcestershire Sauce, Soy Sauce, sugar,salt and pepper to taste. 
5. Once the seasoning is already well blended, you can fry it over a hot oil until it turns golden brown. Drain and set aside. This step is already up to you if you want to fry it or just leave it as it is. You can skip the frying if you want to.
6. Serve and topped with crispy garlic and steamed rice. Enjoy!        

PAPRIKA PORK AND CHICKEN ADOBO (PINK ADOBO), CORN AND CABBAGE COLESLAW

This recipe is another blockbuster, one because, it is kitchen tested and recipe developed by yours truly. This is simple, quick and easy to cook. It is called Paprika Pork and Chicken Adobo (Pink Adobo) with Corn and Cabbage Coleslaw. Check it out!

INGREDIENT FOR PAPRIKA PORK AND CHICKEN ADOBO (PINK ADOBO)

• 500 grams Pork Kasim or Pigue choice cut/adobo cut
• 500 grams Chicken choice cuts/adobo cut
• 1 tsps of Paprika ( less is more, you can always adjust your spices)
• 3 tbsps mince garlic
• salt and pepper to taste
• bay leaf
• 1/2 cup of white vinegar
• 1/2 cup of water
• some sugar to balance

PROCEDURE:

1. Put the pork and other ingredients in a pan like you normally do when coooking adobo. 
2. Mix all the spices and seasoning and bring to a boil for 20-25 minutes or until pork is tender.
3. Add the chicken and simmer for another 15 minutes to cook the chicken.
4. Once the water has turned into a thick sauce, remove from heat and it's cooked.

INGREDIENTS FOR CORN AND CABBAGE COLESLAW (no mayo coleslaw)

• Canned or Fresh Kernel Corn
• Cabbage sliced very thin
• Grated carrots
• 1/4 tsps of lemon or calamansi
• 1/2 cup of all purpose cream
• salt and pepper to taste
• sugar to balance the flavor

PROCEDURE:

1. Combine all the vegetables in a salad bowl while preparing the dressing.
2. Combine all purpose cream, calamansi extract, sugar and some salt and pepper to taste.
3. Pour it over the coleslaw and let it cool in the fridge.
4. Serve it together with PAPRIKA PORK AND CHICKEN (PINK ADOBO).

Enjoy Cooking! Loveat!!