Salpicao: The 20 Minute Meal



Salpicao is a tricky dish. There are tons and tons of recipes on the internet all pertaining to the Pinoy version of Tenderloin tips in soy based sauce with tons of garlic but in no way resembles the Salpicao of the Portuguese.

The salpicão is a traditional Portuguese sausage. It is smoked, light brown in color, cylindrical in shape, about 15 cm (6 in.) in length. It is made ​​with beef and loin of pork, flavored with salt, white or red wine, garlic, and sweet or spicy paprika. The casing is a thick intestine of a pig, shaped in a straight form. After being hung within the casing, the meat is aged for 8 days, to improve the taste.

There is also a brazilian Salpicao which basically is a salad containing beef, chicken, or turkey and a variety of vegetables. (And yes, a sausage wikipedia exists)

I’ve been trying to cook this dish for the longest time and I have a few favorites starting with Fez’s Tenderloin bits to Barcino’s take on Salpicao. But no one has quite got it right the way I like it.

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Livestock @ Quezon City


There’s always something about coming that brings with it both excitement and anxiety. Am I still good enough? Do I still know what I’m talking about? Are my readers still there? Am I still relevant? All valid questions swimming in one’s head as you start banging away on your keyboard hoping for some words to drop in and come together in a cohesive manner. But then the excitement of actually creating something again. Writing something that means something to someone helping them decide where to to eat or what dish to try out overpowers and you bang out another set of sentences strung together to become paragraphs and paragraphs into a blog post.

I decided for this “comeback” performance, to stick to something familiar. The friendly. The unapologetic. The one-can-do-no-wrong’s.

So what a fitting way to come back into blogging by setting out to try what SPOT dubbed as the best Crispy Pata in town. (

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Saturday Lunch: Lambchops and Kale Strawberry Salad

Kate and I had one of our models over for lunch today.  Her name is Marina, she’s Brazilian and she has this strange craving for massive amounts of Kale. If you want to go through a list of obscure veggies not normally found in the Philippines… Then Kale would be it. We did find it tho in Rustan’s Rockwell. Gotta say that place is pretty damn well stocked.

Anyhoo, we decided to make an herb roasted lamp chop and kale strawberry salad. Lamb is something of a slight obsession for Kate but I usually do the grilling. Not today! Kate needs to practice feeling out the meat as it grills so she was up to bat. I took care of the mashpo, fennel and portabellos.

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HackWorks: Lorenzo’s Truffle Cream Pasta by Mamou

Hacking was never this delicious.

Mamou’s been a mainstay for the Foodie Manila crew. Steak? Hell yeah. There’s nothing better than seeing, smelling and eating that wonderfully seared piece of cow.

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Kate’s Chicken Waldorf Salad with Homemade Mayo


So I am trying to revive foodiemanila. Here’s a little taste of what we have upcoming on the blog. I’ve added new writers and sources. 😀 Hope you guys can try it and leave a comment at the bottom about the taste and how to tweak it!


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The Farm @ Sucat

The Farm

Sooooo I’m sorta back! It was a long hiatus for me of trying to get healthy and battling some new things in my life but I think I may have found my voice again. (Sort of?) My first post about blogging is something not new. I’ve seen a lot of people blog about this place but it was one of those locale places that only locals frequent. This is located near the entrance of Alabang Hills.

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Chow Fun @ San Juan

San Juan has slowly been transforming itself into a hub of foodie culture and I’m really glad I live right at the heart of it. A quick jog and I end up at one of the most populated streets for restaurants. The diversity alone leads me to explore this street half hoping that the local government turns this street (one of the busiest I might add) into somewhat of a night market or street food hub to really take advantage of the image of the place. I would love strolling around that busiest areas just sampling the local wares. Chow Fun is the most recent addition to the choices of where to eat at this bustling foodie street. Located across a buddhist temple and dive shop along J. Abad Santos, it lends itself to busy crowd and promises modern chinese cuisine. I was excited to try it.

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Chez Karine @ Serendra

Chez Karine at Serendra is the newest addition to the Serendra restaurants one can visit when visiting The Fort or High St. With its homey vibe, huge windows, and colorful pastries one is instantly drawn to come and check out what they had. I’ve been raring to go and hearing that it has some of the best pastries in town so I just had to check it out. After all, my office is just a quick 2 minute walk from the place right? Armed with a list of things I needed to try, I decided to go one particularly sunny friday afternoon.

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Stella @ The Fort, Bonifacio High St


I am guilty. I haven’t been blogging for awhile. I really am sorry. I promise to get back into it. So many changes happening but before I leave the High St I wanted to try out everything new. They’ve put up a new building at the other end of High St and called it High St. Central. Along with the new building come new restaurants like Lorenzo’s Way, Aria, Cue, Nolita, Mango Tree, and of course Stella.

My dining experience at Stella was not quite as Stellar as I expected but it had some bright spots. I would go back for particular things and the quiet ambiance but the food was just right. Let me begin. I did like however the concept that everything was cooked via the Horno or Clay Oven. As you will see on the menu everything is “fire roasted” making the entire meal a bit more healthier.

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10 things to do in Cambodia (part 2)

So I’ve delayed it long enough and would love to share part 2 of my What to Do in Cambodia post.

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