Special Filipino Delicacies Recipes
| Morcon |
* 1/4 cup calamansi juice
* 1/2 cup soy
* 2 kilos beef kalitiran, sliced into 3/4" thick whole sheets
* 1 can sausage, cut into strips
* 3 hard-boiled eggs, sliced lengthwise into quarters
* 1 carrot, sliced into 1/4" thick long strips
* 2 strips pork fat, 1/4" thick
* 2 strips of cheese, 1/4" thick each
* All-purpose flour
* Cooking oil
* 4 cups broth
* Salt and pepper
* Parsley and bell pepper (optional)
1. Mix together marinade ingredients (calamansi juice, soy sauce and pepper). Place the beef kalitiran on a a flat dish and pour in marinade. Set aside for one hour.
2. Remove the marinated beef and lay on a flat, clean bpard or tray. On one end of each beef arrange the following: strips of sausages, egg, carrot, pork fat and cheese, distributing fillings evenly.
3. Starting from the end where the fillings are, roll the beef sheets carefully, making sure that all the fillings are intact.
4. Roll the sheets of beef completely until it reaches the other end.
5. Truss the rolls using any kitchen twine by using a metal truss and some string to use for twining.
6. Spread flour on a large sheet pan or on a worktable that has been cleaned and dried. Roll the morcon over the flour.
7. Heat cooking oil in a frying pan. Saute the morcon in oil until it becomes brown on all sides.
8. Transfer the morcon to a big casserole. Add broth (or stock) and season with salt and pepper. Cover the pan and allow to simmer over low heat until the beef becomes tender (about 2 hours).
9. When the morcon has cooled down a little, slice it into half an inch slices and serve on a platter with the sauce it was cooked in.
10. You can add a garnish of peppers and parsley.
11. Serve hot.
| Munggong Guisado |
* 3 cups munggo (mung bean)
* 4 cups stock
* 1 small head of garlic (minced)
* 1 small onion (minced)
* 4 pieces tomatoes (diced)
* 3 cups water
* 1 tablespoon oil
* 1-cup malunggay leaves
* Pinch of salt & pepper
* Patis (fish sauce to taste)
1. Boil munggo beans in water until tender, strain and set aside.
2. In a pot, heat oil and saut? garlic, onion, tomatoes.
3. Add in munggo and stock.
4. Season with salt & pepper and patis.
5. Add in the malunggay.
6. Serve hot
| Nilagang Baka |
* 1 kilo beef (for stewing) cut into chunk cubes
* 4 small onions (diced)
* 1/2 head garlic (minced)
* pinch of salt and pepper
* 7 medium potatoes (cut to the same size as the beef)
* 10 pieces Chinese cabbage (cut into four)
* 12 pieces Petsay (cut into 3)
* 2 tablespoons patis
* 2 tablespoons oil
1. In a soup pot, brown garlic and onion.
2. Add in beef, water and bring to a boil, lower the fire and let simmer until beef is tender for about an hour or two.
3. Remove all the resulting scum that will rise to the top of the pot and keep the stock clear.
4. Add potatoes and bring up to a boil to cook potatoes.
5. Season with salt, pepper and patis.
6. Lower heat and add in vegetables and cook uncovered.
7. Serve hot with soysauce and calamansi to taste.
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