RECIPE: HOW TO MAKE MORCON (BEEF)

I hope my Morcon Recipe will give you the help in throwing parties for your birthdays or something like that. Making Morcon requires a little patience because it is not that easy like the ones I have shared with you because Morcon is a meat dish with ingredients rolled with thin beef loaf (not the canned one). Somebody asked me to blog about this dish so I said to myself, why not? Before planning to cook Morcon, you must have time to prepare it because even if you know how to make morcon, you’re not gonna make it because you did not have enough time to marinate the beef and don’t even think of not marinating it because you would not get the Morcon taste you want to get. Here is how to make Morcon.

Recipe: How To Make Morcon (Beef)

Morcon Ingredients

1 kilo of beef (thinly sliced like ½ inch in single piece)

Extract of 5 pieces calamansi (lemon will do)

¼ cup of low sodium soy sauce

4 pieces of sauage or hotdogs (quartered diagonally)

2 hard boiled eggs (thinly sliced)

80-100 grams of Eden cheese (cut into thin strips)

1 piece of carrot (chopped almost like granules)

4 strips of bacon

4 leaves of spring onion (just the leaves)

2 tablespoon of all-purpose flour

½ cup of cooking oil

Morcon Cooking Procedure

1. In a plastic pouch or bowl, combine soy sauce, calamansi extract and beef.
2. Mainate for 4 hours while being in the fridge.
3. Drain the beef, set aside the marinade sauce.
4. Lay the beef flat on a tray.
5. Arrange the remaining ingredients over the beef except oil and flour.
6. Carefully roll the meat and tie with clean string around the roll.
7. Dredge the roll in the flour.
8. In a pan, pour in the oil and fry the roll until the roll turned brown.
9. In a pot, boil water and simmer until the beef is tender.
10. Slice the roll in a platter.
11. Boil the sauce and pour over the sliced roll.
12. And serve.

HOW TO COOK SINIGANG NA BANGUS SA BAYABAS (MILKFISH AND GUAVA STEW)

I bet you know how to cook Sinigang but what do you use to make it sour? One of the best dishes when it rains is this Sinigang Na Bangus. Bangus or Milkfish is the National fish of the Philippines and that made this dish a very traditional and authentic dish of the Philippines. I love the taste of the combination of Bangus and the sourness of the soup. You can make your own version of this dish by using other fish like Galunggong to replace the bangus. I have tried many versions of Sinigang Na Bangus Sa Bayabas and most of them are delicious but not all of them are expensive and easy to cook. Most of us know how to cook Sinigang but not most of us I think know how to cook it with bayabas. This recipe I am gonna share with you is the simplest and easiest to cook Sinigang.

Recipe: How To Cook Sinigang Na Bangus Sa Bayabas

Sinigang Ingredients

1 kilogram of Bangus or Milkfish

Talbos ng Kamote (Sweet Potato tops)

1/3 kg of Hinog na Bayabas (ripe Guava)

Water (enough to cover the Bangus)

1 medium size onion (sliced)

Salt to taste

Sinigang Na Bangus Cooking Procedure

1. Wash and clean the Bangus. Cut into serving sizes.
2. Remove the guava seeds and slice into pieces.
3. In a pot, add water and guava, boil and simmer for 3 minutes.
4. Add the Bangus, onions and salt. Simmer until the Bangus is cooked.
5. Add the Talbos Ng Kamote, simmer for 2 minutes or until the Talbos ng Kamote is cooked.
6. And serve.

RECIPE: HOW TO COOK MECHADO (BEEF)

This is my Mechado recipe that I would like to share with you. This is very easy and simple so you can cook this one after you read it once. Mechado became a traditional dish in the Philippines. There are many ways how to cook Mechado because most of the countries have their own variations of this dish. You may use pork or beef in cooking Mechado. In our household, we have tried many kinds of Mechado and i can’t tell which one is the best. This recipe I am going to share with you the easiest version of it and it is the simplest way to cook mechado. Here is how to cook Beef Mechado.

Recipe: How To Cook Beef Mechado

Mechado Ingrdients

1 kilo of beef tenderloin (cut into cubes)

2 medium size onions (chopped)

3 pieces of potatoes (cut into cubes)

3 pieces of carrots (cut into cubes)

2 pieces of bay leaves (Laurel)

½ teaspoon of ground pepper

Salt to taste

2 teaspoon of sugar

300ml mechado sauce

4 cups of water

Mechado Cooking Procedure

1. In a pot, boil the beef and simmer until tender.
2. Add the potatoes and simmer until the potatoes are almost cooked.
3. Add all the ingredients and simmer for 10 minutes.
4. And serve.

Mechado Images

 

RECIPE: HOW TO COOK HALABOS NA HIPON

Halabos Na Hipon is one of the easiest to cook dishes. The preparation also does not require much time unlike the other dishes. Though it is very easy to cook, the taste of Halabos Na Hipon is not “compromised”. The simplicity of how to cook Halabos Na Hipon does not affect the Taste of shrimp. Shrimp is not that cheap but if you’re gonna cook Halabos Na Hipon, the spices and seasonings of this dish are very cheap. Halabos Na Hipon is a Filipino traditional dish. There are many ways how to cook and prepare it. You may use types of vinegar for the dip. You may even make it a little bit sweet. Just make sure you won’t ruin the taste of the shrimp. I have tried many ways to cook it and I can say I loved every version I made. You may also use small shrimps, as well as the medium and large sizes. Here is how to cook Halabos Na Hipon.

Recipe: How To Cook Halabos Na Hipon

Halabos Na Hipon Ingredients

1 kilo of shrimp

2 cups of water

1 teaspoon of ground pepper

1 tablespoon of salt

1 thumb-size ginger (thinly sliced)

Ingredients for Dip

¼ cup vinegar

1 small size onion

½ teaspoon of ground pepper

Salt to taste

Halabos Na Hipon Cooking Procedure

1. In a pot, combine all the ingredients except the dip ingredients.
2. Bring to a boil and simmer for 15 minutes.
3. Drain the shrimp.
4. Combine all the dip ingredients and pour in a saucer.
5. Serve the Halabos Na Hipon with rice and vinegar dip.