Makati yuppies, especially those who work in Salcedo Village, are mostly familiar with 121 Bar and Grille. This 9-year-old bar restaurant is a famed after-office destination for P50++ beer below zero and value-for-money pulutan fare (Pork Liempo, Gambas, and Cheesesticks, FTW!).
During our last visit, Chef Mel gladly shared the recipe of their Sizzling Salpicao, one of 121's bestselling pulutan dishes. We've learned that cooking it only takes four easy steps and it's one dish we can always recreate at home. Here's how.
2 tablespoons cooking oil (preferably olive oil)
1/2 cup garlic, minced
2 tablespoons garlic, crushed
750 grams tenderloin or sirloin cut into cubes
5 teaspoons Knorr Liquid Seasoning
1 medium green sili or chili sauce (optional)
Salt and pepper
- On a hot pan, sauté minced garlic for about a minute or until golden brown.
- Add the meat and toss it until all sides are light brown. Season with salt and pepper. Make sure the pan is not crowded.
- Add the mushrooms.
- Pour the liquid seasoning. Toss for another half minute. Serve.
Cooking this dish should take no more than 30 minutes. But if your craving can't wait until you get home, you can always order it at 121.
121 Bar and Grille Restaurant has two other branches in Eastwood and in Pasong Tamo Ext. where there are regular events like Quiz Nights every Tuesday night, Rockeoke, and regular beer pong tournaments.