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How to cook: Morcon


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A little food history:

Morcon may sound Spanish but its origin in the history of Philippine cuisine is still unknown. Filipino Morcon is a stuffed beef roulade with filling of food mixtures such as cheese, sausage, ham, and other food mixtures to achieve a delicious meal

How to cook:
What you need:
2 lbs of beef meet, any kind.

2 meters of string.
1 cup of margarine.
100 grams of cheese.
2 stick of celery.
2 carrots.
4 pieces of hot dog (red) chorizo de bilbao.
6 boiled egg.
1 can of tomato sauce.
1 cup soy sauce.
2 tomato.
1 onion
6 pieces of garlic
1/4 cup of vinegar
1 tsp. of pepper
1 tablespoon of salt
1 tablespoon of msg.
A can of liver spread
1/4 kilo pork fat

Cooking Instructions:
Slice the whole beef meat thin.(like a peace of paper)

Slice celery, carrot, hotdog, chorizo, cheese, and boiled eggs into rectangle shape.
Spread the margarine in the beef meat, put the sliced ingridients in the beef,rolled, make it tight then tie with string. set aside.
Chop the onion, tomatoe and minced the garlic.
Put in the caserole add 2 cups of water ,1 cup of soy sauce, 1/4 of vinegar, 1 can of tomato sauce, 1 tsp. of ground black pepper, and 1tsp. msg.
Let the meat boiled in 30 mnts.
After boiling add 1 can of liver spread.
Simmer the morcon into 10 minutes.
After 10 minutes take the meat in the plate slice and served.
Good for 4 to 8 people.


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