Morcon

Morcon


1 lb. beef round rouladen (about 4 pieces)
1/8 c. soy sauce
1 tbsp. lemon or calamansi juice
1 small onion, chopped
1 garlic clove, chopped
1 small bay leaf
1/2 c. tomato sauce
ground black pepper
1 hard-boiled egg, sliced
1 whole sweet pickle, quartered lengthwise
1 piece chorizo bilbao, cut in 8 lengthwise
1 thin carrot, quartered lengthwise or 8 baby carrots
strips of red pimientos
4 pieces cheddar or queso de bola cheese sticks, about 3 by .5 inches
2 tbsps. butter

Cooking Instructions:

1. Using a sharp, long knife make thin strips about 8-10 inches in width and 4-6 inches in length and an eight of an inch thick.  There’s no need to get it paper-thin, it’s harder to roll up when the meat is cut too thin.
2. Marinate the beef in the next 7 ingredients.  
3.Cover and leave overnight in the refrigerator.
4. Next, lay out the rest of the ingredients on a plate. 
5. On a long chopping board, lay out one piece of the beef and add a slice each of the egg, chorizo, cheese, pimiento, pickle, carrot and bacon on one end. 
6. Roll tightly and secure with kitchen twine.  Repeat.

TIP:  Make sure you lay your strips of filling parallel to the grain of the meat.
7. Heat a wok or stockpot with a bit of olive oil over medium heat. Brown the roulades on all sides. Put in the marinade with the meat.  
8. Add a cup of water.  Bring this to a boil and allow to simmer for an hour. Check for seasonings.
9.Remove roulades from the pot and allow to cool.   Meantime, strain and reduce the cooking liquids to about half a cup.  Add a tablespoon or two of butter and take off the heat.
10. When your morcon rolls are cool, cut off kicthen twine.  Slice thin and arrange on a plate.  Serve with the sauce on the side.

Morcon

Morcon

• 1 kg. beef sirloin, cut roulade- style
• 1/4 cup soy sauce
• 1/2 L beef stock
• 1 pack Knorr Complete Recipe Mix Kaldereta
• 1/4 cup calamansi juice
• 1 tbsp. ground black peppe
• 1 cup ground pork
• 1/3 cup carrot, minced
• 1 pc chinese sausage, brunoise
• 3 tbsp. raisins, roughly chopped
• 3 tbsp. cheddar cheese, grated as needed
• flour as needed
• cooking oi
• 3pc hardboiled egg,
• 1/4 cup white onions, chopped
• 4 cloves garlic, chopped
• 2pcs bay leaves
• 4 tbsp. liver spread
• 1/2 tsp fresh oregano, chopped
• 1/2 tsp fresh thyme, chopped

Cooking Instructions:

1. Marinate beef in soy sauce mixed with stock, Knorr Complete Recipe Mix Kaldereta, calamansi juice, and pepper for at least 4 hours. Drain and reserve marinade.
2. Spread ground pork mixed with pickles, carrot, sausage, raisins, and cheese evenly on beef topped with hard-boiled eggs, Roll into a log and secure with twine.
3. Dredge the beef in flour, shake of excess and sear in oil. Set aside.
4. In the same pan, saute onions and garlic. Add the reserved marinade, bay leaves and herbs.
5. Add the seared beef, bring to boil and reduce heat to simmer. Cover and cook until beefs is ender.
6. Add beef stock as needed. to serve, slice beef into 1 1/4 inch thick rounds and top with the sauce.

source : knorr

Pato Tim or Patuten

Pato Tim or Patuten or Humbang Itik (Marinated Duck Braised in Soy Sauce)

2 pcs star anise, 
8 gloves garlic, crushed, 
2 pcs bay leaves (“laurel”), 
2 pcs onions, peeled and quartered, 
1 tsp Sichuan peppercorn, slightly toasted, 
1 tsp salt and ½ cup + 2 tbsp brown sugar.

The liquid ingredients 
2 tbsp + ¼ cup soy sauce, separated, 
3 tbsp rice vinegar, 
3 tbsp oyster sauce, 
3 cups broth 
2 chicken cube plus 
3 cups water to make the broth and about 2 cups vegetable oil for slightly frying the duck.

Cooking Instructions:

1. Thoroughly wash and clean the duck. Drain it properly then pat dry it using paper towels. Season it with the 2 tbsp of soy sauce, slathering onto skin and inside the cavity. Marinate it for at least an hour inside the fridge.
2. In a deep wok or pan, heat the oil and fry the duck on both sides until just seared to light brown color. Transfer in a deep plate and set aside.
3. In a mixing bowl, pour all the remaining liquid ingredients, stir and mix them together. Add the brown sugar and salt and stir further until the sugar is dissolved and you have this sauce mixture.
4. In a large wok or heavy pot, place the browned duck and pour the soy sauce-sugar mixture. Add in all the other ingredients and heat on medium flame. Once it boils, lower the heat to the lowest setting possible but maintain that the liquid is still a bit gurgling.
5. Simmer with the lid on until duck meat is fork tender. Flip the whole “pato” over every 30 minutes to assure even cooking. Be careful not to let the liquid to dry up. If necessary, add hot water gradually, 1 cup at a time.
6. For the meantime, prepare the carrot which will serve as garnish and veggie. Peel and cut it to floweret. Steam or boil it until just cooked and still crunchy. Use of other vegetables such “bok choy” or petchay”, black, button or oyster mushrooms and Chinese cabbage.
   
   In a large platter arrange the carrots floweret along the sides. Carefully place the whole duck at the center. Pour the thick sauce on top. If the sauce is not thick enough, use 1 tsp of corn starch dispersed in 1 tbsp of water to thicken it over low heat.

Morcon

Morcon

• 1 kg beef eye of round or flank steak, 3/4 inch thick in one piece
• 2 pieces beef cubes dissolved in 3 cups boiling water (beef sotck/broth)
• 1/4 tsp salt
• 1 liter pineapple juice
• 1/2 cup soy sauce
• 1 piece medium sized carrot, cut into long strips
• 1/2 cup flour
• 1/2 cup cooking oil
• 4 pieces hotdogs, cut in half lengthwise
• 2 pieces sweet pickled cucumber, cut lengthwise
• 3 pieces hard boiled eggs, sliced
• 3 ounces cheddar cheese, cut in strips

Cooking Instructions:

1. Marinate the beef in soy sauce and pineapple juice for at least 1 hour
2. Place the beef in a flat surface and arrange the hotdogs, pickle, carrot, cheese, and egg on one side
3. Roll the beef enclosing the fillings and tie with a cooking string to ensure that the meat will not open-up
4. Place cooking oil in a pan and apply heat
5. Dredge the rolled beef in flour and fry until the color of the outer part turns medium brown
6. Transfer the fried rolled beef in a casserole and pour-in the beef broth then bring to a boil
7. Pour-in half of the soy sauce-pineapple juice marinade,salt and simmer until the beef is tender
8. Remove the strings and slice into serving pieces
9. Place in a serving dish and add the sauce.
10. Serve hot. Share and enjoy!