I knew a Filipino submarine cook that made this raw ribeye marinated in secret Filipino sauce, he called it “gili gili”
I called it YUM!!
I don't know gili gili sauce, but besides heat, the most pathogenic bacteria can be controlled by pH (ie. acid) and also water activity (salt). I would bet this sauce has both.
Just to be clear. Do you mean that the person you knew was one of those world famous US Navy Filipino Stewards who served in our US Navy Submarine Fleet, or just some Filipino guy who made submarine sandwiches?
Guam had beef keloguen... with those prik peppers found in the boonies. Mighty good.
[WIKI] [Quote] Kelaguen is a Chamorro dish from the Mariana Islands eaten as a side dish or as a main course. Similar to ceviche, a pickling marinade of lime juice, fresh coconut, green onions, salt and spicy hot peppers or donni’ is used to marinate cooked chicken, raw shrimp, fish or beef meat.[Unquote].
A bit of Soy sauce and Tabasco is also included.
If fish is used yellow mustard is substituted for the soy sauce.
I crack up a tostado or you can use corn chips.