AuthorAngeli De RiveraSalpicao but make it better--with aligue!
Whisk aligue paste with water in a bowl until well blended. Set aside.
Melt butter in a saucepot over medium-high heat and sauté garlic, ginger, and finger chili for 30 seconds.
Add onion slices and tomato wedges and sauté for three minutes.
Slowly pour thinned aligue paste into the saucepot with the sautéed vegetables. Let the sauce simmer over low heat for 8-10 minutes while stirring continuously to avoid it from burning.
Remove aligue sauce from heat then add the all-purpose cream, fish sauce, ground black pepper, and calamansi juice.
Place the aligue sauce in a food processor or blender and blend until smooth. Strain the sauce and place it in a saucepot for reheating. Set aside.
Heat white wine in a saucepot over high heat. Let the liquid reduce to half. Remove from heat and place the wine in a bowl to chill.
Once chilled add the soy sauce, Worcestershire sauce, olive oil, and whisk. Set aside.
Season the beef with salt and ground black pepper
In a big non-stick pan or skillet, place the butter and set the heat to medium. Once the butter is melting, add the garlic slices and sauté until garlic turns golden, around a minute.
Once the garlic turns golden brown, gently scatter the beef and turn the heat to high. Flip the beef once it turns brown, around 30 seconds. Repeat this step until all sides are brown. Add the salpicao sauce and sauté for about 30 seconds. When done remove from heat.
Warm the aligue sauce and place at the center of a sizzling plate and gently pour the salpicao over the aligue sauce. Garnish with cilantro and fried garlic. Serve immediately.
Ingredients
Directions
Whisk aligue paste with water in a bowl until well blended. Set aside.
Melt butter in a saucepot over medium-high heat and sauté garlic, ginger, and finger chili for 30 seconds.
Add onion slices and tomato wedges and sauté for three minutes.
Slowly pour thinned aligue paste into the saucepot with the sautéed vegetables. Let the sauce simmer over low heat for 8-10 minutes while stirring continuously to avoid it from burning.
Remove aligue sauce from heat then add the all-purpose cream, fish sauce, ground black pepper, and calamansi juice.
Place the aligue sauce in a food processor or blender and blend until smooth. Strain the sauce and place it in a saucepot for reheating. Set aside.
Heat white wine in a saucepot over high heat. Let the liquid reduce to half. Remove from heat and place the wine in a bowl to chill.
Once chilled add the soy sauce, Worcestershire sauce, olive oil, and whisk. Set aside.
Season the beef with salt and ground black pepper
In a big non-stick pan or skillet, place the butter and set the heat to medium. Once the butter is melting, add the garlic slices and sauté until garlic turns golden, around a minute.
Once the garlic turns golden brown, gently scatter the beef and turn the heat to high. Flip the beef once it turns brown, around 30 seconds. Repeat this step until all sides are brown. Add the salpicao sauce and sauté for about 30 seconds. When done remove from heat.
Warm the aligue sauce and place at the center of a sizzling plate and gently pour the salpicao over the aligue sauce. Garnish with cilantro and fried garlic. Serve immediately.
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